Rosemary Roasted Garlic Olive Oil Burger Buns

Steps

1. Prepare the roasted garlic first: put the garlic cloves and one third of the olive oil in a small oven-safe dish, cover with foil, and roast at 375°F (190°C) for 25 minutes until soft and golden. Mash the garlic into its oil and let it cool.
2. In a large bowl, whisk the bread flour, sugar, instant yeast, salt, rosemary and thyme.
3. Add the lukewarm water, buttermilk, the mashed roasted garlic with its oil, and another third of the olive oil. Stir into a shaggy dough. This is about 60% hydration (counting water only) and about 1.8% salt.
4. Knead on a lightly floured surface for 10 minutes until smooth and elastic and it passes a windowpane test.
5. Coat a clean bowl with the remaining third of the olive oil, turn the dough in it, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces of about 92 g, shape each into a tight ball, and place 3 inches apart. Press each ball flat to about 3 1/2 inches wide.
7. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 400°F (200°C).
8. Brush the buns with the beaten egg and sprinkle with the sesame seeds.
9. Bake 15 to 18 minutes, rotating the sheets halfway, until deep golden and the center reads 190°F (88°C).
10. Cool the buns on a rack for at least 30 minutes before slicing.