Rye Sourdough Burger Buns Recipe

• SwissBake® T55 Flour – 900g 
• le’sourdo® RoggenArte – 100g 
• Cold Water (4°C to 6°C) – 540g to 570g 
• Fresh Yeast – 30g 
• Sugar – 60g 
• Salt – 18g 
• Unsalted Butter (softened) – 50g 
• Milk Powder (optional) – 20g 

In the bowl of a spiral mixer, combine T55 flour, RoggenArte powder, sugar, salt & milk powder. Add cold water and crumble in the yeast. Mix on slow speed for 4 minutes until ingredients are incorporated. Switch to high speed and continue kneading for 6–8 minutes, gradually adding butter in stages. Mix until the dough is smooth, elastic, and slightly tacky, with a final temperature of 24°C to 26°C. 

Transfer dough to a lightly oiled container and ferment at room temperature (24°C to 26°C) for 25–30 minutes until it increases in volume by approximately 80%. Turn dough onto a floured surface and divide into 100 g portions. Round gently, rest for 10 minutes, then shape into uniform balls. Place onto parchment-lined trays, spaced apart, and proof at 28–30°C with 75% humidity for 45–60 minutes. Buns should spring back slowly when gently pressed. 

Optionally, brush the buns with water, egg wash, or plant-based milk, and sprinkle with sesame seeds. Bake at 200°C (390°F) with initial steam for 14–16 minutes. The buns are done when golden brown and their internal temperature reaches 92–94°C. Cool completely on wire racks before use.