Sloppy Joe buns

Combine a third of a cup of whole milk with half a cup of water and microwave on high 30 to 40 seconds to between 110 and 115 degrees Fahrenheit.

Stir in the envelope of active dry yeast and three tablespoons of sugar and let it sit 10 minutes until foamy.

Combine the flour with the kosher salt and two tablespoons of vegetable oil, then add the yeast liquid.

Stir with a wooden spoon or spatula until it forms a big sticky dough ball.

Turn out onto a floured surface and knead with as little extra flour as possible, about 20 turns and pulls.

Put the dough into an oiled bowl, cover with plastic wrap rather than a tea towel, and leave an hour to an hour and a half until doubled in size.

Cut the ends off the bell pepper, pull the core out, trim the inner membrane, cut into strips and chop across.

Trim the onion leaving the root end on, halve, peel, cut each half on the radius and chop across.

Cut the garlic cloves several ways without going through the root plate, then chop.

Heat the cast iron two minutes over medium heat so it is evenly hot.

Add about a tablespoon of neutral oil and the onion and green pepper, with salt and pepper.

Sweat, not saute: the vegetables should soften and give up moisture without browning. Keep the sizzle gentle and cut the heat if anything browns. Four minutes, stirring occasionally.

Mix the dry team: smoked paprika, ground cumin, dry mustard, onion powder, dried ancho chilies, kosher salt and freshly ground pepper.

Add the chopped garlic last, since it is small and tastes nasty burnt.

Add the chuck and break it up.

Sprinkle in the dry spice mix and cook on medium-low 3 to 4 minutes until a lot of the fat renders out.

Weigh the wet ingredients into one container, zeroing the scale between each: brown sugar, mustard, ketchup, tomato paste, malted vinegar and Worcestershire sauce.

Add ten dashes of liquid smoke and whisk to combine.

Turn the heat off, push the meat to one side of the pan and spoon off about half the fat; the fat was needed to wake up the fat-soluble spice flavours and carry them through the meat.

Return to medium-low, add the ketchup mixture and simmer a few minutes until it tightens up; about four minutes.

Cool the filling to room temperature, about an hour.

Turn the risen dough onto a lightly floured counter and knead for three full minutes on a timer, adding only a little flour or the dough will get tough.

Weigh the dough, 517 grams here, and divide into 12 portions of 43 grams, working two portions at a time rolled into logs.

Shape each into a smooth ball, spritz the counter with a little water so it is tacky, and roll with an open hand in circles to tighten the skin.

Line the balls up not touching on a baking sheet, cover and bench proof 30 minutes; they can instead rest covered in the fridge for up to an hour or two, and cold dough takes longer to roll.

Roll each ball out to a five inch circle on a little flour.

Put a quarter cup of the cooled meat filling in the middle, tamp it down, and cover the top with chopped dill pickles, about a fat teaspoon.

Seal it: fold, turn, fold, each fold going half over the previous one, seven or so folds, then give it a twist.

Set the buns three by four on the oiled half sheet pan, cover and bench proof half an hour; heat the oven to 375.

Brush lightly with an egg wash of one egg and a tablespoon of water; too much glues the bun to the pan.

Dock each bun with five holes so trapped steam does not blow it apart, then top with sesame seeds.

Bake at 375 for 20 to 25 minutes, no rotation needed.

Cool at least 15 minutes, preferably on a rack.