These burger buns are a little different as they are made with plain flour, rather than bread flour. According to Lorraine Pascale, that’s the way to keep the crust soft.
I added a lot more water than the recipe said and still felt the dough was a bit dry when kneading it, which may be why they felt a little heavy and chewy compared with an average burger bun. Or they may have just needed a slightly longer rising. Next time I’m going to try with bread flour and see if it makes much difference. They tasted great.
We had them as chicken burgers and they would be good with beefburgers too. Or even just toasted with jam for breakfast.
The recipe is adapted from Lorraine Pascale’s Hamburger Baps recipe in her book “Home Cooking Made Easy”.
525g plain flour
7g dried yeast
2 teaspoons soft brown sugar
Milk for brushing
Put the flour in a bowl and add the yeast, salt and sugar to different parts of the bowl.
Add the milk and water and mix to form a dough.
Tip out onto a surface and knead for about ten minutes, until smooth and silky.
Divide the dough into six equal portions and shape each one into a tight ball. Place on a greased baking tray and flatten slightly.
Repeat with the rest of the dough and cover with oiled clingfilm.
I floured the tray instead of greasing it and the buns were very difficult to remove once baked.
Leave for around an hour or until doubled in size.
Set the oven to 200ºC.
Brush the buns with milk and sprinkle with sesame seeds. (Or whichever seeds you have!).
Bake for about 30-35 minutes, until well risen and brown.