Another take on Ian's burger buns

All I can say is WOW !!  These are fantastic. Thank you Ian for posting and da for continuing the adventure. I too made some changes . I adjusted the formula below to reflect them.

Main Dough Ingredients

200 grams AP flour  Starter at 65% hydration

175 grams AP Flour Starter at 100% hydration

300 grams KAF AP flour

112 grams semolina flour

100 grams rye flour

50 grams kefir cheese and 50 grams sour cream

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Kosher salt

30 grams Maple Syrup 

300 grams Milk (I used 2%  at room temperature)

I mixed the starters with the milk and honey and added to the flours. I stirred till no dry particles and let it autolyse for about 45 min. I then used the KA mixer on 1 to add all the other ingredients. I didn't need anymore milk since the sour cream loosened the dough. I turned it up to med for 3 min. It cleaned the bowl and was a lovely soft only slightly sticky dough. I did one s & f and placed in covered container. I followed the rest of Ian's directions as far as s & f. I let it rest at room temp with no noticable rise for 2 hrs. Overnight in the fridge it filled the container with bubbly goodness !!  I stepped away from the original plan here too. I took out the cold dough and placed on the floured counter and used my bench knife to divide into 12 /115 gram rolls. I like to  shape while chilled.. much easier and ultimately saves hours as far as wait time and doesn't deflate the dough. I do the same with my ciabatta rolls. I placed these on parchment and into plastic bags. You can see how well they rose in 2 hrs. I glazed with one egg yolk mixed with some 1/2 and 1/2. Sprinkled with sesame seeds. Snipped with a scissors but that had little effect as it happens. Had oven already hot from the 3 loaves of  Norwich sourdough. Placed both pans in at 500 and misted a couple times with sprayer...reduced to 460 and baked on convection for 20 min. These smell like the finest challah . The crumb is so tender and the flavor of the crust is very rich from the glaze and bold bake. My only regret is not making 2 dozen rolls :)  I will definitely make these again and again. I started the pics with the bubbles in the dough this AM.