Burger buns

After the last hour of rising for the shokupan dough, divide it into 12 equal pieces. Shape them into balls and place them on 2 baking sheets, well spaced apart, let them rise for 30 minutes or longer until they have doubled in size, then press them down one by one with your flat hand to flatten slightly. Preheat the oven to 180°C.

Brush the buns with a beaten yolk and water, evenly with a soft brush. Bake them for 15 to 19 minutes until they are nicely golden brown. Let them cool on a rack.

When you are going to serve them, just before all the other fillings are ready, cut them in half and toast them in a non-stick pan, no fat is needed, on the cut side so that it becomes nicely golden brown and crispy. Fill with your favorite burgers, sauces, and salads and serve immediately.