Ham and Cheese with Corn Buns

Double Proofing Method

1. In a stand mixer attached with a dough hook, combine all ingredients except for butter.
2. Knead until it comes together in a ball of dough.
3. Add butter. Knead until it is fully incorporated into the dough.
4. Pause to do a windowpane test. Pinch a small piece of dough — using both your thumbs and index fingers, gently stretch dough in opposite directions. If you can stretch the dough to resemble a windowpane without it breaking or tearing, the gluten is sufficiently developed. If not, continue to knead another 3-5 minutes and do another windowpane test.
5. Place dough in a deep bowl. Rest in a warm place (turned off oven with a bowl of hot boiling water placed on oven floor) for 45 – 60 minutes.
6. Degas dough and divide into 8 portions. Shape dough according to your preference. Rest in a warm place for 45 – 55 minutes.
7. Egg wash and add toppings.
8. Bake in a preheated at 180°C for approx 15 minutes depending on individual oven
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