How to make Polish super-soft all-purpose hamburger buns

• 

  1.Put the Polish ingredients in a bowl and stir evenly with chopsticks.Cover with plastic wrap and ferment at room temperature.The length of time depends on the temperature.In winter, there is heating indoors, and it took me 6 hours.The dough is ready when it bubbles on the surface.You can also keep it in the refrigerator overnight before use.

• 

  2. Let the dough bubble and peel it off, as shown in the picture.

• 

  3. Prepare all the materials, and put the Polish seeds into the materials.Knead, except the butter, into a smooth dough.

• 

  4. Knead the dough to the expansion stage.

• 

  5.Add butter again.

• 

  6. Knead until complete.Cover with plastic wrap and ferment at room temperature, which is the first batch.

• 

  7.It looks good every time.Let it rise until 1.5 to double in size.

• 

  8. Deflate the dough and divide it into ten small doughs (mine The oven is small and baked in two batches), roll into a round shape, cover with plastic wrap and let rest for fifteen minutes.

• 

  9. Cover a baking sheet with tin foil, grease the tin foil with oil, and spread the dough Place in baking pan.Carry out secondary fermentation.

• 

  10. Let it double in size and apply a layer of water.

• 

  11.Put white sesame seeds on top.Preheat the oven to 180 degrees, bake on the middle rack for 20 minutes, move to the lower rack and bake for another five minutes, for a total of 25 minutes.

• 

  12.Finished product.