12 Crusty Burger Buns
How to make delicious crusty burger buns, simple step by step instructions from start to finish.
Ingredients
Method
- 600g / 21oz Strong white bread flour
- 372g / 372mls Lukewarm water / 40°C / 104°F
- 12g / ½oz Softened butter or Lard
- 7g / 2tsp Instant or active dried yeast
- 8g / 1tsp Salt
- 6g / 1tsp Sugar
- 1 Small egg + 1tsp milk (egg wash)
- 50g / 2oz Sesame seeds
- Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the flour and salt, followed by the butter to the stand mixer bowl, and add the now activated yeast mixture.
- Using the dough hook attachment knead the dough for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer and form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 45 minutes, the dough should have doubled in size (this may take longer depending on the temperature of your kitchen)
- Grease 2 baking tray, I use a 30 x30 cm 12 x 12inch trays for this recipe.
- After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.
- Divide the dough ball into 12 equal pieces, and form them into small balls, place them evenly spaced on the prepared baking trays cover them with a dry light weight cloth and let them proof for at least 45 minutes.
- Make up the egg wash by mixing the egg and milk together thoroughly.
- When there’s only 10 minutes left on the proof, preheat your oven to 200°C / 390°F / of Gas mark 6, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the rolls a tougher crust.
- At the last moment of the preheat, gently brush the rolls with the egg wash and sprinkle on a few sesame seeds.
- Place both trays in the preheated oven and give the rolls a quick spray with water, and set your timer for 16 to 20 minutes, depending on how crusty you want your finished rolls to be.
- Remove from the oven and allow to cool on a wire rack.
- Enjoy.
Equipment & products used in my kitchen
