Homemade Burger Buns
Be that little bit extra and make your own buns! Nothing tastes better than homemade and you can definitely tell the difference when biting into something you hand made and put blood, sweat and tears into!
1 cup warm water
2 1/2 tsp active dried yeast
2 Tbsp sugar
4 1/2 cups high grade flour
1 1/2 tsp salt
In a large bowl, combine water, yeast and sugar. Sit aside for 5 minutes until a foam forms on the top.
In a small bowl/jug, place milk and butter in and microwave until butter is melted.
To the yeast mixture, add flour, salt and milk/butter mixture, mix with a wooden spoon until a dough forms.
On a clean bench, roll out dough and start kneading. Knead the heck out of that dough for 8-10 mins or until the dough is soft and springy to touch.
Roll the dough into one big ball and place into a lightly oiled bowl. Cover with a clean tea towel and put in a warm place for 1 hour. You want the dough to double in size.
Once doubled, knock back the dough and roll out onto a clean bench.
Divide the dough into 8 pieces and roll into balls, slowly pulling the dough underneath so you have a smooth beautifully round bun.
Place onto 2 lined baking trays making sure there is enough space between the buns. Leave in a warm, draft free place for 45min or until doubled in size.
Whisk egg and water together and lightly brush over the buns evenly - don’t be heavy handed on the egg wash - My tutor would always say.. “sticky not slippy Jodi!” - anyway, top with a nice sprinkling of sesame seeds (or leave bare if you prefer).
Bake at 200C for 14mins or until buns are gorgeously golden and brown underneath.
If you don’t have a hot water cupboard (like me) or somewhere warm and draft free, then create the perfect warm space for your dough.
Turn oven onto 30C with a glass of water - this creates a steamy, humid, warm space for the dough to do its thang!
Don’t like the classic McDs sesame seed bun? More of a fish and chip bare bun kinda guy? - leave the sesame seeds off and just glaze and cook.
Kneading is a key part of the process and yes… you will get an arm workout! kneading helps the gluten to work and create a stronger product.
Picture above. . Rolled dough balls on a lined baking tray.