My 92th experiment: wheat bun dough

I make some wheat bun dough for dinner. This dough has versatility.

Recipe: Wheat bun dough (make 4-6 balls)

- 1/4 cup KAF unbleached bread flour

- 1 cup KAF whole wheat flour

- 2 tp active dry yeast

- 1 large egg

- 1 TB melted butter

- 3/4 tp salt

- water roux made from 1/4 cup bread flour mixed with 1/2 cup water

Toppings:

- egg wash made with 1 tp egg white

- sesame seeds

Procedure:

1. Mix bread flour with hot water on heat, until the mixture becomes a thick paste.

2. Let the paste cool. Add yeast, egg, butter, salt, and the remaining flours.

3. Knead to form a dough. Then let proof once.

4. Punch down and partition into balls. Chill/Freeze if desired.

5. If to be used at once, then brush with egg white, sprinkle toppings, and proof again. 

6. Bake at 350F for 15-20 minutes.

Results:

8:47am, water roux of 1/4 cup flour and 1/2 cup water:

9:22am, dough:

9:44am, dough risen 20 minutes:

11:16am, dough risen 2 hours:

11:19am, dough punched:

1:35pm, two pieces of dough proofed 2 hours on counter top:

4:18pm, same dough chilled 2.5 hours:

4:20pm, dough punched and kneaded:

7:22pm, dough proofed 3 hours on counter top:

7:22pm, dough baking at 350F:

7:36pm, buns baked 15 minutes:

7:37pm, buns' top and side:

Day 2, with another piece of dough:
6:20pm, bread dough with beef and tomato sauce topping:

6:43pm, baked 20 minutes, then topped with mozzarella:

7:46pm, baked over 30 minutes, then kept warm:

7:46pm, bottom:

Observations:
1. My first two buns have a strong alcohol taste when just baked. Apparently that's because they've proofed for too long.
2. The bread with the beef-topping does not have any of the alcohol smell. So it's obvious that the first two buns are over-proofed.