I've always lots of kefir so I decided to make these with kefir not buttermilk. I also used some leftover sourdough levan I had, but also added some yeast as backup!
All weights in grams
550 white shipton mill no 4 100%
11 salt 2%
40 sugar 7%
4 instant yeast
50 sourdough starter 10%
50 rapeseed oil - cold pressed so nice and yellow 10%
300 keifir milk 54%
mix wet ingredients in one bowl, put dry in KA and add together, mix on setting no 2 for 8 minutes, it will be very silky and come away from the bowl.
Bulk at 24c for 3 hours until double.
Turn out and cut into 100 gram peices.
Shape into burger buns or hot dog buns required, my bun shaping is a lot better than my hot dog shaping so more practice required.
placed on baking sheet two inches apart and sprayed top with oil, covered with a large plastic bag.
left to rise for 2 hours at about 26c
oven heated 180c
buns brushed with egg and topped with sesame, but poppy seeds looks nice too.
cooked for 15 minutes until top nice and brown.