Soft Burger Buns
Covid-19 inspired recipe … we normally cheat and buy them … we were in lockdown so had to make some
Servings 12 buns
Ingredients
- 200 ml full fat milk plus extra for brushing
- 50 g unsalted butter
- 100 ml water
- 500 g plain flour plus extra for dusting
- 1 tbsp caster sugar
- 7 g fast-action dried yeast
- 1 egg beaten
Instructions
Making the Dough
- Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
- Tip the flour, sugar, yeast and 1 tsp salt into the bowl of your stand mixer. Use the dough hook and switch mixer on to lowest speed.
- Slowly pour in the milk mixture and then the beaten egg. Let the mixer work its magic until the dough is elastic and shiny (about 5 mins).
- Cover the dough in oiled clingfilm and stick it somewhere warm to prove until it has doubled in size.
Making the Rolls
- On a floured surface, gently knock the dough back and then divide into 12 roughly equal pieces (about 80g each) and roll into tight balls
- Oil and flour two baking sheets and evenly space six dough balls on each sheet.
- Cover with oiled clingfilm and stick it somewhere warm to prove until it has doubled in size.
- Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 12-15 mins until risen and lightly golden. Leave to cool completely, then serve