I made these buns to serve with the Aussie Burgers I prepared for my “Come have some Aussie tucker, mate!” event that I organised as part of Foodbuzz’s 24×24 program. They were sensational! Soft and brioche-like… just like a burger bun should be. You can see what I mean from the pictures below… the dough rose beautifully and I was more than satisfied with the result. You can serve them as dinner rolls or lightly toast them to have the perfect burger, now that BBQ season will begin in many parts of the world! Enjoy!
Adapted from Smitten Kitchen
Ingredients (makes 8, 10 to 13 cm / 4 to 5 inch burger buns):
50 ml – 3 tbsp milk, warm
7 gms – 1 tbsp active dry yeast
2 ½ tbsp sugar
2 eggs (1 for the dough and 1 for brushing the buns’ tops)
420 gms – 3 cups flour
5 gms – 1 tsp bread improver (optional)
1 ½ tsp salt
35 gms – 2 ½ tbsp butter, softened
240 ml – 1 cup of water, lukewarm
Sesame seeds (optional)
NOTE: You can use bread flour instead of all purpose like in the original recipe. I could not find any at my local store, so I used all purpose and added some “bread improver” that I got from the store.
Mix together the water, milk, yeast and sugar. Keep aside until it becomes frothy.
In the meantime, beat one of the eggs. In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes. Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get. Shape the dough into a ball, spray it with some oil and return it to the mixer bowl.
Cover the bowl with cling wrap and let it rise until it doubles in volume (at least one hour).
Divide the dough into 8 equal parts and gently roll them into balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns. Sprinkle them with sesame seeds.
Put a large shallow pan of water on the oven floor and bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.
When ready, transfer them to a rack to cool completely.
I also wanted to thank Elies from Give Thanks for awarding MsM with:
Elies has a fantastic blog!! You should check it out right away!!! THANK YOU Elies! <3
Time to pass them on to…
Marsha from The Harried Cook
Purabi from Cosmopolitan Currymania
Sawsan from Chef in Disguise
Giulia from Alter Kitchen
Paola from An Italian Cooking in the Midwest
Sandra from Sandra’s Easy Cooking
Tina from Pinay Cooking Corner
Nydia from Mi Vida en Dulce