Home-made and great for both burgers and sandwiches. These buns are easy to make and you will find they disappear quickly.
I ran out of sesame seeds, but if you have them the buns will look very nice with some sprinkled on top.
I was lazy last time I made them and chucked the ingredients into my bread machine. It mixes, kneads and proofs the dough for me. If you want to use a bread machine, just add the ingredients to the baking bucket in the order they are listed.
The buns can be brushed with melted butter before and after being baked. I use in total 28 g butter melted in the microwave for this.
Let’s get straight to it.
Makes 8 burger buns and each is 7 SP. If the buns have been brushed with butter they are 9 SP each.
- 170 ml – 227ml luke warm water (see note)
- 1 egg
- 418 g all purpose flour
- 2 tbsp sugar
- 1 1/4 tsp fine salt
- 1 tbsp dry yeast
- 28 g soft butter
- Optional 28 g melted butter for brushing
The first thing you need to do is get your butter out and cut it into little cubes. By the time you are done measuring out the remaining ingredients the butter will be soft enough to go in the dough.
If using a bread machine, put the ingredients into the bucket in the order listed and set the machine to the ‘dough’ cycle.
If not working with a bread machine put all ingredients into a big mixing bowl. Mix together till a soft and smooth dough forms. Knead for 5-10 minutes.
Cover the bowl and set it aside to proof for 1-2 hours till the dough has almost doubled in size. If you have a drafty kitchen or it’s very cold, you can put the bowl in a cold oven and turn on the light. The heat the light bulb gives off is enough to make the small enclosed space of the oven a nice temperature for the dough.
Turn out the dough onto a floured surface and gently deflate it. Divide the dough into 8 equal pieces. I use a scale for this, but you can eyeball it too. Roll each piece of dough into a ball and flatten it to a disc measuring approximately 12 cm across. Place the dough discs on a baking plate lines with baking paper.
Cover the buns with a clean tea towel and let them rise for 1 hour.
When there’s is 15 minutes left of the rising time turn the oven on at 190C.
Bake the buns for 15 to 18 minutes. They are done when they are golden brown and sound hollow when tapped on the bottom.
Let the buns cool on a rack and enjoy.
Flour acts like a sponge for moisture in the air, so in the winter you’ll likely need to use more water (227 ml) and in the summer less water (170 ml).