Homemade Burger Buns
A soft yeasted dough with milk, butter and egg — the classic base for burger buns. The same dough makes hot dog rolls; the only difference is the shape.
One detail that is easy to miss when shaping and that shows in the result: the buns go onto the tray so that they are just barely touching. As they prove they grow into each other, and the sides stay soft instead of baking hard — exactly the texture a burger bun needs.
Ingredients
- 500 g all-purpose flour (plain flour)
- 10 g salt
- 25 g fresh yeast or 8 g dried yeast
- 300 ml milk
- 25 g sugar
- 50 g butter
- 1 egg
- Sesame seeds
Method
- 1
Put the flour and the salt in a large bowl. Dissolve the yeast in the milk with the sugar and add it to the bowl.
- 2
Knead until combined and work in the butter. Carry on kneading until you have a smooth, soft dough.
- 3
Let it rest for 10 minutes.
- 4
Divide the dough into 80 g pieces and shape them into balls, then flatten them into discs about 10 cm across.
- 5
Put them on a baking tray, just barely touching. Brush with beaten egg and scatter with sesame seeds.
- 6
Leave them to prove until doubled in volume: reckon on 45 to 60 minutes, depending on how warm the kitchen is.
- 7
Bake in a preheated oven at 180 °C for about 20 minutes.