In a desperate attempt at avoiding supermarket burger buns that taste like cotton balls, I started looking for a good recipe to make them myself. The ‘All Recipes’ website has a great recipe for burger buns that I slightly adjusted based on the comments that had been left with the recipe and my own attempts. They are simple to make, just take into account however that there is a good two hours of rising needed to make the dough light – firm buns are only delicious when they are attached to a man.
The ingredients are as follows:
- 235 ml milk
- 120 ml water
- 55 g butter
- 560 g all-purpose flour
- 10 g instant yeast
- 25 g white sugar
- 9 g salt
- 2 eggs (1 for dough, one for egg wash)
- sesame seeds
Start with heating the milk, water and butter together (don’t boil them, just heat them through), this can be done in a sauce pan on the stove or in the microwave.
Mix yeast, sugar, salt and half of the flour with the milk/water/butter mixture and one egg.
Beat the mixture until smooth.
Put in the remaining flour, one cup at a time, beating in between each addition.
Turn the dough onto a lightly floured surface and knead the dough until smooth and elastic (about 10 minutes).
Heat the oven to 40 degrees C and put the dough into an oil greased bowl covered with a damp towel and let rise for an hour. The dough should about double in size.
After an hour, turn down the oven, take the dough out of the oven and out of the bowl. Divide the dough into 12 pieces and put them on a tray and back in the oven for another hour of rising. Try not to handle the dough too much, leave it as is, otherwise the buns will turn out too dense. The oven is turned of to avoid the dough from drying out. Also don’t put a towel or cling film on them because it will stick to the buns and ruin them.
After an hour take them out of the oven, brush the top with the egg wash and sprinkle some sesame seeds on top of the buns.
Preheat the oven at 200 degrees C and then bake for 10 to 15 minutes until golden brown.