How to make Burger Buns
Homemade burger buns are not only better for you than store-bought ones, but they also allow you to be as creative as you want. You can make them with any type of flour, and you can flavour them with whatever herbs and spices you like.
Equipment
- 1 Mixing Bowl
- 1 Bread Cutter
- 1 Spatula
- 1 Baking Tray
- 1 Oven
Ingredients
- 200 g Bread Flour or Strong Flour(100%)
- 3 g Salt(1.5%)
- 4 g Quick Yeast(2%)
- 20 g Caster Sugar(10%)
- 20 g Beaten Egg(10%) Add ½ tbsp milk to the remaining egg for the egg wash.
- 110 g Milk (55%) If it is a warm day then just use room temperature milk, if its a cold day you should use warm milk around 25°C - 30°C.
- 30 g Unsalted Butter(15%)
Instructions
- In the mixing bowl add the bread flour, then in separate areas of the bowl add in the quick yeast, salt and sugar. Using your hand or spatula, give all the dry ingredients a good mix. Next add in egg and milk.
- Using your hand or spatula, mix until there are no dry bits in the bowl. Once the dough has gathered together, turn it out onto the work surface and start to knead it for 5 - 10 minutes or until the gluten has formed.
- Once gluten has formed, spread the dough and add the butter, cover the butter with dough then start to knead it again. It will become sticky and spread on the work surface. Use the bread cutter to gather the dough and continue to knead it for around 5 - 10 minutes or until it becomes smooth.
- Once the dough becomes smooth, cut a piece of the dough and spread it very thin, if you can see your finger though the dough, and it does not break easily, this means the gluten is ready. Next roll it into a ball and put it into a bowl and cover with wrap or a plastic bag to prevent to dough from drying out. Put it in a warm place to do the first rest for 30 to 60 minutes or until it doubles in size.
- Finger test (see notes) to check if the dough has rested enough. If the dough has rested enough, dust some bread flour on the surface, turn it out onto the work surface use your hand gentle push the air out and divide into 4 equal pieces.
- Next shape each piece into a small ball, use the outside edge of your hand to roll the dough in the other hand , this should stretch the top and give it a smooth look. Then at the bottom you want to pinch the dough together to seal the ball. Then leave them on the work surface and allow to rest for 15 minutes, cover with wrap or towel.
- Dust your work surface with a little flour, spread out each ball and push the air out gently. Then shape it into the balls again. Put the balls on the tray and space them equally, let it rest in a warm place for around 30 to 60 minutes or until it doubles in size. cover with wrap or plastic bag.
- Once the dough has doubled in size, egg wash and sprinkle sesame seeds on the top of the bread. Preheat the oven to 210C, then bake in 190C for 13 - 15 minutes or until top of bread is golden brown.
- Once you have removed the bread from the oven, give the tray a gentle tap on the work surface. This will allow any extra steam or moisture to escape and stop it being trapped inside.Enjoy your bread.
Video
Notes
How to Finger Test: Dust your finger with flour, and gently poke it into the dough, if the dough retains the finger hole when you pull your finger away, it is ready. If the dough springs back, let it rest longer. If the dough collapses then it has been rested too long.
The Surface: Once the finger test is done, put the smooth side of the dough down. When you create the balls the smooth side of the dough will be on the outside.
