Words can’t describe how amazing my kitchen smells every time I make these burger buns. It’s that buttery, nutty flavour of freshly baked bread that gives you comfort. (not to mention the feeling of accomplishment that you just made something that smells so good and tastes so amazing).
These burger buns are mostly made out of butter, milk and flour, which means they’re quite rich in texture, but in the same time they’re soft and tender when you bite into them. A wonderful addition to your perfect homemade burgers.
Ingredients:
Instructions:
First things first. Get the ingredients ready: weight all the ingredients, sift the flour and add salt to it. Don't be greedy with the salt. According to baker's percentages the salt required for bread making should be about 1.8%-2% of the amount of flour you use. For this recipe, that would be about 1/2 tsp of salt for every cup of flour added.
Also known as proofing the yeast. This step is extremely important to make sure the yeast is ready to be used for baking. Warm up some of the milk (it shouldn't be hot, just barely warm), add to a small bowl to which you add the dry yeast, a little bit of sugar and flour.
Let is sit for 5 minutes until you notice the yeast mixture becoming foamy and forming bubbles at the surface of the bowl. Let it sit for another 5 to 10 minutes. At this point the yeast mixture should have formed a creamy foam and it is ready to be used!
In the meantime, warm up the rest of the milk. Add sugar and butter and stir gently to melt - dice the butter into small cubes preferably, to help it melt faster. Do not boil.
Now it's time to add the egg, the milk mixture and the yeast mixture to your dry ingredients. Knead for 10 minutes using stand/hand mixer or 15 minutes by hand. The dough should be elastic and it should bounce back when doing the finger poke test. Transfer to a floured bowl and cover with a clean towel.
Note: Make sure the room is nice and warm when you're making the dough because yeast thrives in a warm and humid environment and that's going to help your dough rise faster. After about 40-50 minutes, your dough should be double in size.
Carefully divide the dough into 3 or 4 equal sized balls, make sure not to disturb the dough and flatten it. This recipe makes 3 medium sized buns or 4, if you prefer smaller sized buns.
The egg wash is a basic egg mixture to which you can add milk and a little bit of salt, to improve the color and the gloss of your burger buns. Brush the buns with the egg wash, sprinkle with sesame seeds in abundance and transfer them to a baking pan (on a buttered baking sheet). Let them sit for another 10 minutes to rise a bit more.
Bake for 15 minutes until they are golden brown and your kitchen is filled with an amazing buttery flavour of freshly baked bread.
Ingredients
Directions
First things first. Get the ingredients ready: weight all the ingredients, sift the flour and add salt to it. Don't be greedy with the salt. According to baker's percentages the salt required for bread making should be about 1.8%-2% of the amount of flour you use. For this recipe, that would be about 1/2 tsp of salt for every cup of flour added.
Also known as proofing the yeast. This step is extremely important to make sure the yeast is ready to be used for baking. Warm up some of the milk (it shouldn't be hot, just barely warm), add to a small bowl to which you add the dry yeast, a little bit of sugar and flour.
Let is sit for 5 minutes until you notice the yeast mixture becoming foamy and forming bubbles at the surface of the bowl. Let it sit for another 5 to 10 minutes. At this point the yeast mixture should have formed a creamy foam and it is ready to be used!
In the meantime, warm up the rest of the milk. Add sugar and butter and stir gently to melt - dice the butter into small cubes preferably, to help it melt faster. Do not boil.
Now it's time to add the egg, the milk mixture and the yeast mixture to your dry ingredients. Knead for 10 minutes using stand/hand mixer or 15 minutes by hand. The dough should be elastic and it should bounce back when doing the finger poke test. Transfer to a floured bowl and cover with a clean towel.
Note: Make sure the room is nice and warm when you're making the dough because yeast thrives in a warm and humid environment and that's going to help your dough rise faster. After about 40-50 minutes, your dough should be double in size.
Carefully divide the dough into 3 or 4 equal sized balls, make sure not to disturb the dough and flatten it. This recipe makes 3 medium sized buns or 4, if you prefer smaller sized buns.
The egg wash is a basic egg mixture to which you can add milk and a little bit of salt, to improve the color and the gloss of your burger buns. Brush the buns with the egg wash, sprinkle with sesame seeds in abundance and transfer them to a baking pan (on a buttered baking sheet). Let them sit for another 10 minutes to rise a bit more.
Bake for 15 minutes until they are golden brown and your kitchen is filled with an amazing buttery flavour of freshly baked bread.
How to Store Burger Buns
I like to individually wrap my burger buns in plastic wrap and place them in the fridge to keep them nice and fresh, which also means they last a little bit longer. I usually use them within the first 4 days of making them and I make sure to take them out a few hours before using them to bring them back to their soft state.
Remember these buns are mostly made out of butter. This kind of bread typically inherits properties from the butter. It turns soft and tender at room temperature and solidifies in a cold environment. If you reheat the buns before using them, they’ll go back to that soft and delicious texture we all love.
Enjoy!
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