Flour Bakery Burger Buns

How to make Flour Bakery Burger Buns Recipe -  A few years after Andy opened his restaurant, Tremont 647, Joanne Chang, a supremely talented pastry chef, opened Flour Bakery + Cafe a stone’s throw away. Renowned for its irresistible pastries and light savory fare, Flour and its owner have garnered national recognition. And the single location has expanded to three. Many of Flour’s deliciously inventive sandwiches are served on these buns, which are also perfect for burgers and they’re vegan, if you care about that sort of thing. Joanne was good enough to share her recipe with us. The dough is sticky, so you will need to flour your hands before shaping the buns.

Ingredients:

1 1/2 cups (355 ml) water, room temperature

1 teaspoon (4 g) active dry yeast

3 cups (375 g) unbleached all-purpose flour, plus up to about 1/4 cup (31 g) more if needed

1 cup (137 g) bread flour

1 tablespoon (13 g) plus 2 teaspoons (9 g) sugar

2 teaspoons (10 g) kosher salt

1/2 cup (120 ml) olive oil

About 1/8 cup (18 g) cornmeal (one small handful) for the baking sheet

Sesame seeds, optional

Method:

In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and let sit for 20 to 30 seconds to allow the yeast to dissolve. Dump the all-purpose flour, bread flour, sugar, and salt onto the water.

Turn the mixer on low speed and let the dough mix for about 30 seconds. (To prevent the flour from flying out of the bowl, you might want to turn the mixer on and off several times until the flour is mixed into the liquid and then keep it on low speed.) When the dough is still shaggy looking, drizzle in the oil, aiming it along the side of the bowl to keep it from splashing and making a mess.

With the mixer still on low speed, knead the dough for 4 to 5 minutes or until it is smooth and supple. The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency. If it is much stiffer than this, mix in a few tablespoons (45 to 60 ml) water; if it is much looser, add all-purpose flour, 1 tablespoon (8 g) at a time, until it reaches the proper consistency.