soft milk sandwich buns
- 250 g (about 1 cup) mature 100% hydration starter
- 150 g (scant 2/3 cup) whole milk
- 25 g (5 tsp) water
- 15 g (3 1/2 tsp) granulated sugar
- 1 large egg, lightly beaten
- 45 g (3 tbsp) unsalted butter, melted
- 450 g (3 2/3 cups) all-purpose (plain) flour
- 8 g (1 1/3 tsp) fine salt
- extra milk for brushing
- extra flour for dusting
In a large bowl or the bowl of a stand mixer, combine the starter, milk, water, sugar, egg and butter. Add the flour and mix well, then add the salt.
Knead with the mixer’s dough hook for about 5 minutes or by hand for about 8 – 10 minutes, until the dough is soft and elastic.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let it rest in a warm place for 3 hours, stretching and folding every 45 minutes.
After the last stretch and fold, gently cut into 8 equal portions, pull them into balls, pinching them tightly closed underneath and put them seam-side-down on a well floured baking tray. Cover them loosely with plastic wrap and let them proof in a warm place for about 2 hours.
Preheat oven to 230°C (450°F).
Lightly brush the buns with extra milk and sprinkle with flour.
Turn oven down to 200°C (390°F) and put the buns on the centre shelf. Bake for about 20 minutes, until browned and they sound hollow when tapped underneath.
When done, transfer to a wire rack to cool completely.