Burger buns 

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Makes 8  

 

Ingredients

160ml milk, warm 

60g salted butter, melted

11g fast action yeast

2 large eggs

25g sugar 

450g plain flour

1tsp salt

1 egg to brush (optional)

Sesame seeds (optional)

 

You will also need

A baking tray

Parchment paper

Tea towel

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Method

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1. In the bowl of your stand mixer, place the milk, butter, yeast, eggs and sugar. Whisk until combined.

2. Add the flour and salt, and with the dough hook, mix for around 10 minutes to develop gluten. The dough should be quite wet but not excessively sticky. 

3. Cover the bowl with a damp tea towel and leave to rise for 1 hour or until doubled in size. This can take a bit longer depending on the temperature of your kitchen.

4. Tip your dough onto a clean and slightly floured surface. Briefly knead your dough and divide into 8 equal pieces (around 100g each). 

5. Preheat your oven to 180ºC fan (200ºC if you don’t have fan option).

6. Shape each piece, by cupping your hand on top of it, and rolling the dough ball around. Pinch together the bottom to create some surface tension and set on a baking tray lined with parchment paper. 

7. Cover with a tea towel and leave to prove for around 40 minutes. To check your buns are ready to bake, lightly press it in one corner with your finger; if it leaves a little indentation, it is ready. If it springs back fully, prove for longer.

8. Carefully brush your buns with the egg wash and sprinkle with some sesame seeds.

9. Bake in the oven for around 15 minutes. Once baked, your buns should sound hollow when tapped on the bottom. 

10. Place on a wire rack to cool completely. 

11. These buns freeze well for around 2 months. 

 

Notes:

• You can also do this recipe my hand. Whisk using a hand whisk (step 1) and knead the dough by hand for around 20 minutes (step 2). 

• Take care to not over prove your buns. As soon as they are ready to bake, place them in the oven. 

• I did mine with almond milk and worked out fine.