Fluffy Burger Buns

 

This recipe is an adaptation of Paul Hollywood's floury bap recipe that was a technical challenge on the Great British Bake Off.

• Dough
• 375g / 3 ¼ cups bread flour, plus extra for dusting
• Place flour in a large mixing bowl.
• 12g / 3 teaspoons instant yeast
• Add yeast to one side of the bowl with the flour.
• 30g / 2 tablespoons granulated sugar
• 8g / 1 teaspoon salt
• Add sugar and salt to the other side of the bowl from the yeast. Stir with a dough whisk briefly to combine.
• 30g / 2 tablespoons shortening
• 250g / 9 ounces water
• Add shortening and water, combining with a dough whisk or your fingers until you have a soft dough. If the dough is too soggy, add more flour.
• Turn the dough out onto a floured surface and knead by hand until silky and smooth, about 8 to 10 minutes.
• Rising
• Place dough in a lightly greased bowl and cover with plastic wrap. Place in a warm spot and let rise until doubled in size, about 1 hour.
• Shaping
• Preheat oven to 425°F.
• Turn dough out to a well floured surface and divide into 8 equal pieces. Shape into a loose ball and roll, using your hand in a cup shape, make a circular motion to form smooth dough balls.
• Using a rolling pin, flatten the dough ball and place on a baking sheet. Dust generously with flour. Repeat with remaining dough.
• Cover with plastic wrap or a proving bag. Let rise until almost doubled in size, about 45 minutes.
• Baking
• Bake at 425°F until golden brown and instant read thermometer in the center shows 200°F, about 10 to 15 minutes. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Slice in half and serve with a burger, veggie burger, sloppy joes, or any other delicious filling.