These burger buns are objectively the best burger buns I have ever tried. They're soft and fluffy, have a fantastic smell and taste of butter, and because they use a slow-fermented sourdough-leavened dough, they have the most exquisite taste that makes them more than just a holder for your patty.
Cut all the butter into cubes and leave it to soften.
Add all ingredients except the butter into the bowl of your stand mixer.
Mix the ingredients using the dough hook in your hand, then run the machine on medium-low (three on a KitchenAid) until you have a cohesive dough.
While continuing the mixing, add cubes of butter and let them get incorporated. After adding all the butter, mix until you have a firm dough with good gluten development.
Then put the dough in a proofing container and let it proof for 2 hours at room temperature. It might not rise at all.
Shape burger buns
Then it's time to shape the buns. Get a baking sheet lined with baking paper.
Divide the dough into 90g/3.2oz pieces. Then grab a piece of dough and fold the sides towards the middle while turning it. Keep going til you have a tight ball.
Place your dough ball onto your unfloured counter. Make a claw with your hand and place it over the ball.
While pushing down, gently move in a circular motion to create a perfect ball.
Place the ball on the sheet and continue with the rest of the dough pieces.
Oil your hands and press the balls flat in a burger bun shape.
Let them proof until doubled. It can take a long time; it took over 8 hours for my buns.
Bake
Heat your oven to 180°C/350°F.
Make an egg wash with an egg yolk and a tablespoon of water. Grab the sheet of buns and brush all the buns.
Add any toppings that you want. Put the sheet in the oven and bake for 15 minutes until golden brown.
Take them out and place them on a wire rack. Let cool slightly, then brush with melted butter.
They are best served toasted or fried on the frying pan.