Soft burger buns

Soft burger buns

By
From
The Huxtaburger Book
Makes
8
Photographer
Chris Middleton

These buns are soft and slightly sweet, and simple and quick to make. Also, they compress nicely to hold all of the ingredients in, so the whole burger experience is not too ‘bready’.

Ingredients

Quantity Ingredient
7g dried active yeast
30g unsalted butter, at room temperature
1 free-range egg
430g plain flour
50g caster sugar
1 teaspoon sea salt
1 egg yolk, mixed with 1 tablespoon water
sesame seeds, lightly toasted, for sprinkling

Method

  1. Sprinkle the yeast into 250 ml lukewarm water and leave for 5–10 minutes, until frothy. Stir to dissolve.
  2. In a big bowl, combine the butter, egg, flour, sugar and salt. Add the yeast mixture and mix well, either with your hands, or using an electric mixer with a dough-hook attachment.
  3. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, until you have a soft, smooth dough.
  4. Place the dough in a clean, lightly greased bowl. Cover with a tea towel and leave to rise in a warmish place for 1–1½ hours, or until doubled in size.
  5. Divide the dough into eight portions and shape each piece into a flattened ball. Place the buns on two greased baking trays, cover with a tea towel and leave to rise for another 30–40 minutes, until they’re quite puffy and doubled in size.
  6. Meanwhile, preheat the oven to 190°C.
  7. Brush the buns with the egg yolk mixture, then sprinkle with sesame seeds. Bake for 12–15 minutes, or until golden brown.
  8. Remove from the oven and leave to cool on a wire rack. Use within 2 days, or freeze for later use. To freeze them, put them in freezer bags, expel as much air as possible and seal tightly; they will keep for several months.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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