Burger Buns

1 Add flour, sugar, salt and yeast to a mixing bowl. Blend briefly. 2 Melt the butter and combine with warm milk (30–40°C) and room-temperature water. 3 Slowly add the liquid to the dry ingredients using a dough hook on low speed. 4 Knead on low for 10 minutes until well incorporated. 5 Cover the dough and let it rise in a warm place for approx. 40 minutes, or until doubled in size. 6 Divide into 80 g portions, shape into balls, and place onto a baking tray dusted with flour or semolina (for a crunchy base). 7 Let the buns prove until nicely domed. Lightly press to form a flatter bap shape. 8 Brush with milk and sprinkle with sesame or poppy seeds if desired. 9 Prove again until risen and just levelled out. 10 Optional proofing in Invoq: Use Combi mode at 35°C with 60% humidity to proof the dough consistently.