Perfect burger buns – they are so easy!
Keep for 2-3 days and fine to freeze
320g strong white bread flour
1 tsp salt
1½ tsp fast acting dried yeast
1 tbsp caster sugar
50g softened butter
1 large egg
125ml lukewarm water
2 tbsp milk
1 egg, beaten
Sesame seeds (black and white) for topping
Add flour to a bowl and then add salt to one side and dried yeast to the other. Add the sugar to the salt and then the butter.
Mix together to create breadcrumb mixture.
Mix in the lightly whisked egg and water and slowly add the milk until it becomes a slightly sticky dough but not wet.
Mix in a stand mixer for 8-10 mins until it is still slightly sticky but smooth.
Grease a glass bowl with butter and then add the dough.
Cover and leave for a couple of hours until it’s doubled in size.
Lightly flour the work surface.
Tear off sections of the dough to make 6 portions
Weigh each portion to make 6 equal buns
Take one and fold inwards to get the dough really tight, and repeat for each portion.
Then turn over and smooth with your hands.
Lightly flour a baking tray and place the dough portions on it, leaving enough space for each one to swell.
Place the tray in a large plastic bag and leave to prove for an hour.
When ready, lightly brush each bun with the beaten egg.
Sprinkle the tops with sesame seeds and black sesame seeds.
Bake in oven at 200°c for 20 mins. They may need a bit longer, but check after 20 mins.
Remove from tray onto a cooling rack and leave to cool for at least 10 minutes.
Slice with a bread knife when ready to serve.