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Traditional Burger Buns

12 Makes
MED Level

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. In a large mixing bowl, combine the flour, yeast, sugar and salt.
  2. Rub in the butter until a fine crumb consistency is achieved.
  3. Combine the warm water and milk in a jug.
  4. Make a well in the centre of the dry mix, pour in the water and milk and bring together to form a dough.
  5. Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is soft and springs back when poked.
  6. 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.
  7. When the dough is ready, knock it back, knead it lightly and then divide it into 12 equal portions (70g each).
  8. 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).
  9. Cover the trays loosely with cling film and leave to prove for an hour to double in size again. 
  10. 45 minutes into the second proving, preheat the oven to 180°C (fan) and place a shallow baking tray on the oven floor.
  11. Once the buns have fully proved, brush them with a little milk and sprinkle with sesame seeds.
  12. 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.
  13. Cool the buns on a cooling rack.
  14. To serve, slice in half, toast lightly and fill with a burger and toppings.

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