Hamburger buns with rye

Here's how:

• 1

  Weigh or measure the dry ingredients and place them in a stand mixer fitted with a dough hook, along with the crumbled yeast and malt extract. Pour in 3/4 of the water and knead the dough with the dough hook on the lowest speed for 5 minutes, then on medium speed for 8 minutes. Double the time if you’re kneading by hand. 

• 2

  Add the room-temperature butter and the rest of the water, and knead for another 2–3 minutes. Cover the bowl and let the dough rise for 2 hours, or until it has doubled in size.

• 3

  Divide the dough into 17 equal portions of about 100 g each, shape into balls, and place them on a baking sheet lined with parchment paper. Cover and let rise for another 20–30 minutes. Then flatten the buns with your hands, cover them one last time, and let them rise until doubled in size, about 60 minutes.

• 4

  Preheat the oven to 230 °C using standard top and bottom heat. Brush the hamburger buns with water and sprinkle with sesame seeds.

• 5

  Bake the hamburger buns in the middle of the oven for about 8–10 minutes. Let them cool on a wire rack.