Traditional Burger Buns
12
Makes
MED
Level
Print
Customer
Recipe
Recipe
Traditional Burger Buns
INGREDIENTS
500g strong bread flour
1 packet fast action yeast (7g)
1 tsp sugar
1 tsp salt
30g butter, softened
250ml warm water
50ml milk + extra for brushing on top
Sesame seeds
1 packet fast action yeast (7g)
1 tsp sugar
1 tsp salt
30g butter, softened
250ml warm water
50ml milk + extra for brushing on top
Sesame seeds
METHOD
- In a large mixing bowl, combine the flour, yeast, sugar and salt.
- Rub in the butter until a fine crumb consistency is achieved.
- Combine the warm water and milk in a jug.
- Make a well in the centre of the dry mix, pour in the water and milk and bring together to form a dough.
- Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is soft and springs back when poked.
- Return the dough to the mixing bowl, cover with cling film and leave in a warm place for 1-2 hours until double in size.
- When the dough is ready, knock it back, knead it lightly and then divide it into 12 equal portions (70g each).
- Using the palm of your hand and your thumb, shape the dough portions into smooth domes and place onto lined baking trays (1 large or 2 small as they will grow).
- Cover the trays loosely with cling film and leave to prove for an hour to double in size again.
- 45 minutes into the second proving, preheat the oven to 180°C (fan) and place a shallow baking tray on the oven floor.
- Once the buns have fully proved, brush them with a little milk and sprinkle with sesame seeds.
- Throw a few ice cubes or a splash of cold water onto the hot tin on the oven floor to create steam, then bake the buns for 18-20 minutes, until lightly golden and their bases sound hollow when tapped.
- Cool the buns on a cooling rack.
- To serve, slice in half, toast lightly and fill with a burger and toppings.
