Burger Buns
Course: lunch, Dinner, Picnic, BarbecueCuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
2
hoursCooking time
30
minutesCalories
235
kcalTotal time
2
hours30
minutesA hamburger bun is a round bread shaped, to hold a hamburger patty and traditional toppings. A great hamburger bun needs to be soft yet sturdy as it holds the weight of the fillings. A hamburger bun is sliced in half in order to make sandwiches and hamburgers portable and easy to eat. Traditionally a brioche-type bun, it is much higher in sugar and fat than traditional bread.
Ingredients
150 mL full fat milk
40g caster sugar
10g dried yeast
200g whole-wheat bread flour
300g white bread flour
10g salt
3 eggs (2 for the dough, 1 for an egg wash)
90g butter (salted or unsalted)
handful of sesame or flax seeds as a topping
Directions
- Warm the milk in the microwave for about 45s so that it is lukewarm.
- Add the sugar and yeast, give a quick stir and allow to the yeast to bloom.
- In a clean bowl, add the white and whole-wheat bread flour and the salt, stir to mix.
- Microwave the butter for 30s to soften it and add it to the bowl along with 2 eggs.
- Stir with a knife to cut the butter into the flour until you get a mix that looks like wet sand clumps.
- Add the milk and yeast mix and stir to incorporate it. The dough will now start to come together. If it is still a bit dry or clumpy, add some more milk or water a little at a time. The dough should form a soft ball.
- Dust a working surface with a little flour and knead for about 10 minutes (see section on kneading for a video). The dough will form a smooth skin and will not be sticky at all. Try not to add too much flour at this stage.
- Shape the dough into a tight ball and place back in the bowl, cover with a tea-towel and allow 1 hour to rise. It should double in size. You can also set it in the fridge overnight for a slower rise.
- Lightly grease a tray with some olive oil. Tip the dough out onto it and cut it in half.
- Roll each half into a fat sausage and divide into 4 equal portions to give you 8 rolls in the end.
- Roll each portion under your hand into a ball and give a light squash to flatten it a bit. Set on a tray and cover with a tea-towel and allow to rise for another hour or two.
- Brush with a little bit of beaten egg (use butter if you prefer) and sprinkle with sesame or flax seeds. Place on a baking tray
- Pre-heat the oven to 190C and bake for 20-30 minutes. They should be golden brown and sound hollow when you tap the bottom (or use a skewer and it should come our clean).
- Allow to cool on a wire rack.
