I have made these burger buns on several occasions. Although the process is somewhat lengthy, they are easy to prepare and actual baking time takes only 15 minutes. The best thing is that you can enjoy them straight from the oven! 😀
The same recipe can be used to make hot dog rolls. You will need to divide the dough into 6 (instead of 8) and shaped them into hot dog rolls.
Any leftover buns/rolls can be stored in the freezer for a couple of weeks. All you need to do is to thaw them and toast them briefly for extra crispiness and freshness.
[recipe title=”Homemade Burger Buns” servings=”8 buns” time=”90mins” difficulty=”easy” image=”https://www.kitchenvoyage.com/wp-content/uploads/2020/01/burger_buns_homemade_KV-scaled.jpg” description=”Soft, buttery and rich burger buns ideal for any kind of patty”]
- 7g active-dry yeast
- 435g all purpose flour *(see note below)
- 235g warm water
- 1 large egg
- 40g butter, melted
- 2 tbsp white sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 tbsp milk
- 2 tbsp sesame seeds
- In a large bowl, mix together the yeast, warm water and 60g of flour. Let it sit for 15 minutes, until the yeast is activated and the mixture becomes foamy.
- Stir in the sugar, salt, egg and melted butter. Add the remaining 375g of flour and knead, either with a dough hook or with your hands, until smooth and elastic.
- Form the dough into a ball and lightly cover with vegetable oil. Place it in a bowl which is also covered in oil. Set it aside for about 2 hours to prove.
- Cut the dough into 8 pieces and form a ball tucking the ends underneath. Place on a baking paper into a baking dish, leaving an inch in between. Let them prove again for about an hour.
- Preheat the oven to 180 degrees Celsius. Lightly brush the buns with some milk and sprinkle the sesame seeds on top.
- Bake for 13-15 minutes, until golden brown. Place them on a rack to cool completely.
Notes: You can use a mixture of all purpose and wholewheat flour. I use a ratio of 235g all purpose flour and 200g wholewheat flour.