How to make perfect hamburger buns2015-02-02
Hubby is the baker at home and his hamburger bun recipe turns out perfect every time. You don’t have to use it exclusively for hamburgers as the buns are sturdy enough, but still soft and fluffy, to hold anything inside them. I usually stuff myself with these buns as soon as they come out of the oven.
- 500ml lukewarm, whole milk
- 50ml oil
- 1 egg, beaten
- 1.5L all purpose floor
- 1 fresh yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 100mL lukewarm water
- 2 tablespoon white sesame seeds (optional)
Mix together sugar and yeast in the water. Set aside for 5 minutes or until foamy.
Combine all ingredients together until you have a dough, about 5 minutes in an electric mixer using the dough hook.
Cover the dough with plastic wrap and allow to rise in the mixing bowl, about 2 hours.
Knock the dough down and knead by hand for 1 minute.
Divide the dough into 60g portions, about 22 buns.
Shape the dough into smooth, round balls and place on a baking tray lined with baking paper. Cover with a clean kitchen towel and allow to proof a second time for 30 minutes.
Preheat the oven to 200 degrees.
Brush the buns with milk and sprinkle white sesame seeds on top of each bun.
Bake the bread for 10-11 minutes or until golden. Remove from the oven and cool on wire racks.