Chef Craig Deihl’s Burger Buns

steps

1.  Dissolve yeast in water.
2. Combine brown sugar, flour, and salt in a mixing bowl fitted with a dough hook.
3. On low speed, combine yeast-water mixture. Next, slowly add and combine 10 ounces of buttermilk, then eggs, finishing with butter.
4. Knead on medium-low speed for 5 minutes.
5. Proof at room temperature, allowing the dough to double in size.
6. Portion into 3½-ounce balls and allow to rest for 20 minutes.
7. Flatten to ½ inch and place onto sheet tray that has been dusted with cornmeal.
8. Proof for an additional 2 hours.
9. Brush the tops of the buns with remaining 4 ounces of buttermilk and bake at 350 degrees for 7 minutes. Rotate the baking tray 180 degrees and bake for another 7 minutes or until golden brown.