This is just a no-knead cold fermented version of my ultimate soft burger buns and that’s all there is to it. The buns are extremely soft and light, and I’ve thrown in a very simple yet tasty burger recipe too. If you don’t want to cold ferment this dough, then simply let it bulk ferment at room temperature for 1.5 – 2 hours or until the dough doubles and make the buns on the same day.

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