Vienna Rolls and Burger Buns

Ingredients

• 1 kg or 7.5 measuring cups Flour
• 100 g or 1/2 cup Butter
• 2 cups or 400 ml Milk
• 1/4 cup or 50 g Sugar
• 2 tablespoons Sugar syrup (sheera)
• 2 tablespoons Dry yeast
• 1 tablespoon Salt
• 3 Eggs
• for garnish Sesame seeds
• for brushing the tops Egg yolk
• a little, mixed with the egg yolk for brushing the tops Milk
• a little, mixed with the egg yolk for brushing the tops Vinegar
• optional Mahleb or any preferred flavoring

Instructions

1. Place the warm milk in the bowl of a stand mixer or in a bowl for hand-kneading. Its temperature should be approximately 38–40 degrees, or body temperature.
2. Place the sugar syrup in the mixer bowl with the warm milk.
3. Add 50 g of the melted butter to the mixer bowl, reserving the remaining 50 g to add to the dough later.
4. Add the room-temperature eggs to the mixer bowl.
5. Add the sugar to the mixer bowl.
6. Add the yeast to the mixer bowl and mix the liquid ingredients until the sugar dissolves and the ingredients are combined.
7. Leave the yeast mixture in the mixer bowl for 7 to 10 minutes, until the yeast activates.
8. Lightly mix the salt with the flour in a separate bowl.
9. Add the flour mixed with salt to the mixer bowl, then knead the ingredients in the mixer until a dough forms.
10. Add the remaining 50 g butter to the dough in the mixer, until the dough becomes softer.
11. Place the dough in an oiled bowl, then cover the bowl and leave the dough until doubled in size; this took approximately 1 hour.
12. Lightly dust the work surface with flour, then turn the dough out onto the work surface.
13. Weigh portions of dough for the burger buns on the work surface, making each piece approximately 130 g.
14. Shape each burger-bun portion on the work surface into a ball, lightly tightening it from underneath without kneading too much so the yeast does not leave the dough.
15. Arrange the burger-bun balls on a tray, leaving space between them because the dough will rise on the tray.
16. Press the burger-bun pieces slightly on the tray after shaping.
17. Cover the burger-bun tray with a slightly damp cover and leave for approximately 45 minutes.
18. Weigh portions of dough for the long rolls on the work surface, making each piece approximately 80 g.
19. Lightly dust the work surface with flour, then roll out each long-roll dough piece with a rolling pin on the work surface until it is roughly rectangular.
20. Roll up the flattened dough piece on the work surface and seal it well so it does not spring back open.
21. Arrange the long rolls on a tray lined with baking paper.
22. Cover the long-roll tray and leave for approximately 1 hour.
23. Mix an egg yolk with a little milk and a little vinegar in a small bowl to prepare the topping glaze.
24. Lightly brush the tops of the burger buns on the tray with the egg yolk, milk, and vinegar mixture so that air bubbles do not escape from the dough.
25. Sprinkle sesame seeds over the tops of the burger buns on the tray; this is optional.
26. Lightly brush the tops of the long rolls on the tray with the egg yolk, milk, and vinegar mixture; this is optional, and they may be brushed with milk only.
27. Preheat the oven to 200°C for at least 15 to 20 minutes.
28. Place a dish filled one-quarter full with boiling water inside the oven to create steam during baking.
29. Place the tray on the lowest rack in the oven. Set the oven to heat from both top and bottom at 200°C, leaving the dish of water at the bottom of the oven.
30. Rotate the tray in the oven during baking so the color is even on all sides.
31. Remove the burger-bun tray from the oven once the buns are done and golden in color.
32. Place the burger buns on a cotton towel after removing them from the oven so they do not absorb moisture from underneath.
33. Bake the long-roll tray in the oven in the same way.
34. Place the long rolls on a cotton towel after removing them from the oven so they do not absorb moisture from underneath.
35. Leave the bread on the cotton towel until cool before serving.