Soft Burger Buns (100% Italian Tipo 0 Flour

Makes: 8 buns

Ingredients

• 425 g Tipo 0 flour (about 3½ cups)
• 240 g warm water (1 cup)
• 45 g warm whole milk (3 tablespoons)
• 7 g dry yeast (2¼ teaspoons or 1 packet)
• 32 g beetroot sugar (2½ tablespoons)
• 1 large egg
• 9 g fine sea salt (1½ teaspoons)
• 42 g softened butter or olive oil (3 tablespoons)

Instructions

1. In a large bowl, mix together:

• 1 cup warm water
• 3 tbsp warm milk
• 2½ tbsp sugar
• 2¼ tsp yeast
• 1 egg

1. Add 3½ cups (425 g) of Tipo 0 flour. Mix until no dry flour remains.
2. Add:

• 1½ tsp salt
• 3 tbsp softened butter or olive oil

1. Knead for 8–10 minutes until the dough is smooth and stretchy.

• If it sticks badly to your hands, add a little more flour, 1 tablespoon at a time.

1. Cover the bowl with a towel or plastic wrap. Let the dough rise in a warm place for 1½–2 hours, or until it doubles in size.
2. Divide the dough into 8 equal pieces (about 95–100 g each).
3. Roll each piece into a smooth ball. Place them on a parchment-lined baking sheet, leaving about 2–3 inchesbetween each bun. Gently flatten each one slightly with your hand.
4. Cover and let rise again for 45–75 minutes, until the buns look puffy.
5. Bake at 400°F (205°C) for 15–18 minutes, or until the tops are golden brown.
6. Cool on a wire rack for at least 20 minutes before slicing.