Soft Burger Buns
The ultimate burger bun, nothing beats freshly baked
Servings: 8
Ingredients
- 3 cups/750ml +2 tbsp cake wheat flour or all purpose flour
- 1&1/2 tsp dry instant yeast
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 50 grams butter soft
- 310 ml water slightly warmer than room temperature
- 80 ml milk slightly warmer than room temperature
- extra melted butter
Instructions
- Add flour, yeast, sugar and salt to a stand mixer. Give it a quick mix. Add butter, milk and water and mix on low speed for 12 minutes. Dough will seem really sticky at first but will get less sticky on kneading. It will still be a very soft dough but silky smooth when done. If you find the dough impossible to work with then only add more flour
- Oil your hands a little and place the dough in an oil greased bowl, rubbing a little oil on the dough. Cover and allow it to rise in a warm place
- After it has rested for an hour divide the dough into 8 equal sized pieces
- Cover with cling wrap and let is rise for 30 minutes. Preheat oven to 170 degress Celsius
- Brush with melted butter (or egg wash)and bake at 170 degrees Celsius for 16 minutes
- Remove from oven and brush with more melted butter
Notes
- There's a great article by King Arthur Flour on yeast, if you're unsure it makes a great read
- If you are not using instant yeast and active yeast instead, you will need to proof your yeast. Add it to a bowl with the sugar, add a few tablespoons of warm water and allow it to foam. Only then add the butter, milk, salt and flour
- The milk and water should not be hot, hot milk will kill the yeast and it will not allow the dough to rise. Ensure your milk and water is slightly warmer than room temperature