Big Burger Buns
(BLT Bread) adapted from A Passion for Baking by Marcy Goldman
makes 10 large buns
260g/2 cups unbleached all-purpose flour
375-390g/2 7/8-3 cups bread flour
3 tsp instant dry yeast
2 tsp kosher salt
5 tsp granulated sugar
240ml/1 cup warm water (43C/110F)
120ml/1/2 cup warm milk (43C/110F)
56g/4 tbsp unsalted butter, melted and cooled slightly
1 large egg
1 tbsp sesame seeds (optional)
In the bowl of a stand mixer, combine the unbleached flour, 375g/2 7/8 cups bread flour, yeast, salt and sugar. Whisk to combine well. Add the water, milk, melted butter and egg. Stir with a spoon to create a shaggy dough.
Punch down the dough and divide into 10 equal pieces (approximately 115g each). Place them on a lightly floured work surface, cover with a tea towel and let rest for a few minutes. To shape, take one piece of dough and place it on the work surface. Gather and stretch the dough from opposite sides and pinch together at the top. Repeat this stretching and pinching action on the opposite side. It will look a little squarish at this point. Repeat, bringing the opposite "corners" together; you'll notice that the piece of dough is starting to resemble a ball. Pinch the edges together one last time, invert the ball or "boule" and place it pinched side down on the baking sheet. Repeat with the remaining pieces of dough.
Remove from the oven and transfer the buns to a rack to cool completely, about 30 minutes.
Split them and use them as is or lightly toasted. They're perfect with these Big Beef Burgers or in this Prosciutto-Mozzarella Sandwich.