Burger Buns

 
Hint: put your butter in the oven with the light on when you go to feed your leaven; a night ferment timeline would be feeding 3 pm, mixing dough 6 pm.

3/4 cup buttermilk (or milk)
2 tablespoons honey
5 tablespoons very soft butter
1 egg
1/2 cup active leaven
2.5-3 cups integral spelt flour*
1 teaspoon salt
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1 teaspoon baking soda

Mix buttermilk, honey, butter, egg and leaven in the bowl of a stand mixer with dough hook. Add 2.5 cups of flour* and the salt, then mix to combine. Rest 5 minutes to allow flour to absorb liquids, then continue kneading with the hook, adding only enough flour to create a smooth, soft dough that is no longer sticky, pulling away from the sides of the bowl. 

*flour that is freshly milled still holds moisture; the older the flour, the less you will need

Ferment around 70℉ for 7 hours, or 65℉ for a little longer; you do not want to overferment this dough or it will not hold structure when cutting.

Sprinkle baking soda over dough. Knead in well, and allow to rest a few minutes to neutralize acids.

Roll dough to about 3/4"-1" thick on lightly floured, nonporous surface. Cut with a large (3") round cutter, and place each circle on a baking sheet with parchment that is dusted with arrowroot flour.

Proof in the oven with the light on, about 1 hour.  Brush tops lightly with buttermilk, and sprinkle with sesame seeds, if desired.

 Remove sheet with buns from the oven; preheat to 375℉. Bake for about 15-20 minutes.