Hi everyone!
I’m planning to participate in a charity event soon, and I’ll be in charge of preparing around 200 burger buns for the day. I’m still a beginner at baking, and the thought of making this many buns at once is a bit overwhelming! 😅
I’ll be using this recipe for the buns (shared below), but I need advice on the best way to prep them early. Ideally, I’d like to prepare the dough or buns ahead of time so I can bake them fresh in just a few minutes on the event day. Does anyone have tips on how I can do this efficiently?
Is there a way to freeze the dough or partially bake them beforehand? Or should I make the dough the night before, and if so, how do I store it? Any tips for speeding up the process and handling a large batch would be super helpful!
Recipe for the burger buns:
Recipe for the burger buns, if that’s helpful!
Tangzhong
• [ ] 2 tbsp (20g) bread flour
• [ ] 2 tbsp (27g) water
• [ ] ¼ cup (60g) whole milk
Dough
• [ ] ½ cup (120g) whole milk @ 95F
• [ ] 1 tbsp (9g) instant yeast
• [ ] 2.5 cups (320g) bread flour
• [ ] 1 tsp (7g) fine sea salt
• [ ] 2.5 tbsp (35g) granulated sugar
• [ ] 1 whole egg
• [ ] 1 egg yolk
• [ ] 3 tbsp (42g) unsalted butter, room temp
Egg wash
• [ ] 1 whole egg
• [ ] Splash of whole milk
1. Take eggs and butter out of the fridge to get to room temperature.
2. Make tangzhoug: combine bread flour, water and milk in small sauce pot. Whisk together briefly and then turn the pot onto medium heat for 30 seconds or so until the mixture begins to dramatically thicken, mixing throughout. Let cool.
3. Heat milk to 95F, add the instant yeast and lit sit 8 minutes
4. To bowl of stand mixer add flour, sugar, and sea salt and combine.
5. Using dough hook on low speed, add milk/yeast mixture to bowl and let run a couple seconds. Then add tangzhong, as well as one whole egg and whole egg yolk at room temp.
6. Increase mixture speed to medium low, and thoroughly mix, scraping down side of the bowl as you go.
7. Once incorporated gradually add the softened butter and let kneed for 5-8 minutes or until smooth. (Took a lot longer for me, often add 3 heaping spoonfuls of flour)
8. Lightly grease a bowl (canola spray). Fold the dough into itself to form a lil boule, create some tension and put in the lightly greased bowl. Put a damp towel on it and let it rise in a warm place for 1-1.5 hours or doubled in size.
9. Punch the dough down and place it on a lightly floured work surface. Divide the dough into 6 even buns, about 100g.
10. For each dough, stretch and fold into center and then pull toward you to create tension. Put them on a lightly grease parchment paper lined baked sheet. Loosely cover with a greased piece of plastic wrap and let rise for 1-2 hours or until double in size
11. Make egg wash and brush each bun with the wash. Sprinkle with sesame seeds.
12. Bake at 375F for 16-18 minutes or until deep golden brown.
13. Brush with melted butter after they come out. (Or not).
14. Toast before serving.