These buns are amazing: easy handling, easy process, two servings and super tasty!
Make sure you add the ingredients in the following order:
In a bowl of your stand-mixer, add the water, the egg and the yeast.
Then add the flour, milk powder, sugar and salt.
Mix on medium-low speed for 4 minutes and add chunks of the butter until totally added.
Increase to medium-high speed for 6 minutes.
The dough should be in a ball shape or almost and somehow sticky but not too much. You can add a little flour on the dough and work it to form a ball.
Cover the bowl with a clean towel or tightly with plastic wrap, and let prove 30-45 minutes.*
Remove the dough from the bowl and divide it in two with a scraper or a sharp knife.
Punch them a little on a floured surface.
Now you have two rather flat discs.
For each: Take one end of the dough and bring it to the middle and carry on until you have a nicely shape ball. Once it's done, you can roll the dough on your -not too floured- working surface, so the dough sticks a little and the dough becomes more firm.
Cover with a clean towel and let rest for about 10 minutes.
Uncover the balls, and work them a little back and forth like in the previous step, to firm up the balls a little more so it stays in shape after the second proof.
Line a tray with parchment paper and place your balls on it.
Cover and let proof from 1 hours to 2 hours. It won't double in size (you'll notice it's often the case for most bread but it gives an idea that it should grow significantly).
When you're satisfied with the size of your ball -don't wait more than 1 h 30 before pre-heating your oven- preheat the oven at 350°F (180°C).
Egg wash the buns and sprinkle some poppy seeds on top if you like.
Bake for about 15 minutes or until golden brown.
Enjoy as a burger bun or anything you want really!
* You can either let prove 30 minutes at room temperature and then 15 minutes in fridge, either 45 minutes at room temp.