Perfect Burger Buns
published on 26 June, 2018 at 10:38
90ml Water (room Temperature)
90ml Milk (room Temperature)
35g Vegetable Oil
1 Tsp Dried Yeast
400g Bread Flour
1 ½ Tsp Salt
Sesame seeds (optional)
Mix together the water, milk, oil, eggs, sugar yeast with half of the bread flour and mix to form a loose batter.
Now add in the remaining flour and salt, then mix to form a fluffy but wet dough.
Turn out on to a work surface and using a dough scrape knead with one hand and scrape from the surface with the other. You need to knead for 5-6 minutes until the dough comes together.
Now stretch and fold using the dough scrape for a further 8-10 minutes, thou dough will still be very sticky, that is good.
Spray a bowl with oil and then drop in the dough flipping to ensure it is covered in oil.
Cover with plastic wrap and allow to prove for an hour.
Remove from a bowl onto a lightly oiled surface.
Stretch out and fold into thirds, then rotate around 90 degrees and repeat this process.
Return to the bowl, cover with plastic wrap and prove for another hour.
Remove from the bowl onto a lightly oiled surface and cut into 6 even pieces (around 125g)
Form into loose balls and cover in plastic wrap and prove for 15 minutes.
After 15 minutes dust with flour and then press flat.
Fold in the sides and pinch the using two hands form into a tight ball.
If making tall buns for double decker buns use 10cm forms lined with a baking paper collar for the final prove.
If making normal buns just place on a baking sheet lined with baking paper.
Prove for 90 minutes or until trebled in size.
Brush with water and the sprinkle with sesame seeds.
Bake in the oven at 190°C or 375°F for 14-16 minutes.
Remove and allow to cool on a cooling rack before using.
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