Heavy hamburger buns
My goal is to make my own hamburger buns.
I took 1 cup of 106* water and stirred in 1 packet of Fleischmann's dry active yeast. Let it sit for 10 min. or so.
Put 1/4 cup of sugar in my mini food processor and ground up the sugar and added 2 tbs of butter and chopped until all was mixed.
Put 3 1/4 cups of all purpose flour in my mixer bown, 1 tsp of sea salt and one egg.
Added the yeast water to the flour, egg, salt mix and added the butter and butter.
Ran the Kitchen Aid )white) dough hook until all was incorporated, then let go for 10 minutes.
The dough was sticky, I cleaned out the bowl and returned the dough to the bowl after coaging with oil.
Let rise for 1 1/2 hours.
Put the dough out, still very sticky but quite high. (at least 2X in heighth)
Cut into 8 balls, put them on a greased cookie sheet and let rest for 40 min.
Baked for 15 min at 350*
The buns are quite heavy. They don't have many air pockets except for around the edges.
What did I do wrong?