GREEN HAMBURGER BUNS

Prepare the roux: combine cold milk and flour, then cook over low heat, stirring constantly, until thickened. Cover the finished roux with plastic wrap and let it cool to room temperature.

Make the dough: mix the cooled roux, eggs, spinach puree, yeast, sugar, flour, and salt. Knead for 8-10 minutes. Add the softened butter and continue kneading for another 3 minutes.

Transfer the dough to a lightly oiled container, let it sit at room temperature for 40 minutes, and then refrigerate overnight.

Divide the chilled dough into 8 equal parts, round and shape each piece, cover with plastic wrap, and let rest for 15 minutes.

Shape them either as regular hamburger buns (rounding and tucking) or as knot buns as shown in the video.

Place the buns on a baking sheet lined with parchment paper, cover, and let proof for 1 hour.

Brush with an egg wash (beaten egg with 1 tbsp of milk).