These turned out great. I made them 3 oz each. The recipe is from Farmhouse on Boone, but I forgot the egg in the dough and my timeline wasn’t the same as hers. I made the dough with my active starter yesterday afternoon, let it sit on the counter until about 8pm, then put it in the fridge overnight. This morning, I took it out and let it sit on the counter. Around 1pm, I shaped the rolls, then let them sit until around 4pm. Baked for about 18 minutes at 400°.
I’ll leave the egg out every time I make these in the future. They were the lightest, softest, but still sturdy buns of my baking dreams. So good!
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I'd be very happy if I was served that in a restaurant. Can I book a table?
Lol! Thank you! They were so good. I’ve struggled with burger buns over the years…too wimpy, too bready, never how we like them…I'm tickled with how these turned out.
Congratulations on the burger buns and amazing looking burger. I’d love that for dinner.
Benny
The perfect summer dinner, in my opinion!