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The Best Burger Buns

! They are soft, delicate and so fluffy, it’s hard not to eat them straight from the oven.
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Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Course Breakfast, Snack

Ingredients
  

  • 125 ml warm water
  • 125 ml warm milk
  • 7 g dry active yeast
  • 35 g sugar
  • 1 egg
  • 40 g melted butter
  • 1 tsp salt
  • 500 g sifted flour
  • 1 egg for the egg wash
  • Sesame seeds for garnish (optional)

Instructions
 

  • In a clean bowl mix the warm water and milk, half of the sugar, dry yeast and give it a stir. Add about 4 tablespoons of flour and stir again. The milk and water should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. Cover the bowl with a lid or plastic wrap and set it in a warm place for 15-20 minutes.
  • When the yeast mixture has risen well and increased in volume add the rest of the sugar, salt and one egg and whisk well.
  • Transfer the yeast mixture to the mixing bowl of a stand mixer, add about half of the flour and start mixing the dough, adding the rest of the flour gradually. Don’t add to much extra flour. Everyone has different flour, and some may need a little more or a little less. When the dough stops sticking to the walls of the bowl stop adding the flour and add the melted butter. Keep kneading the dough for a few more minutes or until the dough becomes soft, elastic and does not sticks to your hands.
  • When the dough is ready, coat a clean bowl with vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour or until it doubles in size.
  • My dough has doubled in size and become very airy. Now we need to deflate it and expel the gases.
  • Transfer the dough onto the work surface and divide it into equal pieces. The dough is so enjoyable to work with you don’t even need to flour the work surface. To make sure that all my buns are the same size, I use a kitchen scale to divide the dough.
  • Roll each piece into a ball and place it on the baking pan covered with parchment paper. Very gently press each bun with your fingers. Cover the buns with a towel and let them rest for another 20-30 minutes.
  • 20 minutes later, the buns almost doubled in size and now we can brush them with the egg wash and garnish with the sesame seeds.
    Bake the buns at 350F degrees for 18-20 minutes or until they have a beautiful golden-brown top. Cover the baked buns with a towel and let them cool completely.

Notes

You can knead the dough by hand without using a stand mixer, it only takes a little more time and effort.