These buns are second only to undisputed king of burger buns: Martin's Potato Rolls. They are perfect for In & Out size patties. They can be made larger to accomodate half-pound chefy burgers, if you're into that sort of thing.
5. Flatten dough into a rectangle about 12-16" long and 1/4" thick.
6. Using a dough scraper or knife, cut your dough into 4 equal ropes.
7. Cut your ropes into small squares, each about 75 grams.
8. Roughly shape a square into a ball. Next, hold it in your left hand, and grab hold of the outsides of the ball with you right pointer finger, middle finger, and thumb. Pull the outside of the dough towards the bottom of the ball and pinch the seam closed. Rotate the ball in your left hand slightly and repeat the shaping motion with the right. After 2 or 3 times, you will have a smooth, tight ball with no seams on the bottom. Here's a video of the technique. Shape all balls.
9. Using your palm, press each perfect little ball flat. You will feel as though you've ruined all of your hard shaping work (you have not).
10. Cover with plastic wrap or kitchen towells and let your flat balls rest for about 10 minutes.
11. Gently strech each flat dough circle out to about 5-6" diameters. Place them at least 1" apart on parchment-lined sheet pans and cover again. Let rise for 1-1.5 hours.
12. Preheat oven to 350 degrees. Bake until internal temp is 190-200 degrees and buns are lightly browned, about 15-20 minutes.
13. Cool for at least 20 minutes and use as desired, such as the vehicle for a double pork burger.