The Bun Recipe To Rule Them All

Buns and Sliders for hamburgers and pulled pork
Read full description for recipe and macros.

⚪FULL RECIPE⚪

~ INGREDIENTS ~
½ cup water
½ cup milk
1 tsp honey
One ¼ oz (7 g) packet (sachet) active dry yeast
1 large egg
180 g (1 ½ c) whole wheat flour*
240 g (2 c) all-purpose flour*
6-9 g (1- 1 ½ tsp) salt
30 g (2 Tbsp) butter
1 egg yolk
Sesame seeds (optional)
If using only all-purpose flour: 420 g (3 ½ c) all-purpose

~ INSTRUCTIONS ~
Set butter out to soften in advance of recipe or warm to soften
Combine milk and water and warm in microwave for 40 seconds
Mix in honey and yeast and let bloom while measuring out flour and salt
Whisk an egg into yeast mixture and add mixture to flour
Mix until a dough forms
Incorporate softened butter
Cover dough and let rise in warm spot or oven (off) with light on for 30 minutes
Fold the dough four times and let continue to rise for another 30 minutes
Shape dough into desired number of buns and space out on parchment-paper-lined baking sheet
Cover with plastic wrap and let proof for 45 minutes while the oven preheats to 375 degrees F (190 C)
Uncover buns and brush with egg wash and optionally sprinkle with sesame seeds
Put buns in oven for 15-17 minutes or until golden brown
Let cool before eating and store in paper bag(s) for up to 1 week. Freeze in airtight ziplock bags for up to 3 months

~ MACROS (PER SERVING)~
8 BURGER BUNS
Cal: 242
P: 7g, C: 41g, F: 5g

12 BURGER BUNS
Cal: 182
P: 5g, C: 31g, F: 4g

16 BURGER BUNS
Cal: 121
P: 3.5g, C: 20.5g, F: 2.5g


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⚪PRODUCTS I USE⚪
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~ DAILY USE ITEMS ~
Digital Food Scale:
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Glass Meal Prep Containers:
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My Favorite Bread Flour:
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The All-Purpose Flour I Prefer:
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The Yeast I Buy:
https://amzn.to/3jGTLUa
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