My autocorrect is going to be my end eventually… Sherlock below is mostly correct I’m indeed native French speaking though not from France :)

Bun making is surprisingly easy - much more so than achieving actually good bread.

I’m starting to agree that the one big factor are the ingredients quality. And a kitchen robot since 8 minutes is rather long to work the prep.

Long story short it’s simply mixing mixing the ingredients for 8 mins;

• 500 g T45/T55 flour
• 8 g salt
• 25 g sugar
• 11gr of baker’s yeast
• 1 egg
• 200 ml milk at about 40 degrees c
• 60 ml water
• 60 g softened butter - not melted butter though

Then rest 1h30 under a clean cloth

Then I portion in 100gr balls. I form them and then squiiiiish them for burgers so that they don’t get too spherical.

I let them rest again 30 minutes so they rise back

I glaze them with a 60/40 mix of egg yolk and water and sprinkle generously sesame seeds

And then it’s 14 mins in the oven at 180*c

It’s quite important then to let them rest on the oven rack for a while afterwards. At least 15 mins so you can cut them without tearing them.

Surprisingly they keep very well for a few days and you can freeze them and unfreeze them without noticeable loss of quality.