SOFT BURGER BUNS
I was researching the traditional recipes of the hamburger buns and this is my own version that came out as a result. They often contain sugar and in the first time when I used it they felt too sweet and so this recipe doesn't have any. Yeast loves milk and so it's excellent food for for it instead of sugar. This makes the recipe as a slightly lighter version of the buns and it still has the soft and fluffy texture for the hamburgers. I have also written this recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/840678/Pehme%C3%A4t%20Hampurilaiss%C3%A4mpyl%C3%A4t/
Provided by Annastiina Salonen @Elaini
Categories Savory Breads
Number Of Ingredients 11
Steps:
- 1. Crumble the yeast into a bowl with a room temperature mix of milk and water. If you're using dry yeast, make it slightly warmer. 2. Add the egg, salt and melted butter.
- 1. Mix and knead in the flour until the dough is smooth and glutenous. The ready dough is moist and stretchy, and can detach from the bowl with a pull. 2. Cover the bowl with a cloth and allow it to leaven in room temperature for about 1-2 hours until it's doubled in size.
- 1. Lightly dust the working surface with flour. Gently make a stick out of the dough and cut it into nine (3×3) pieces of the same size. First roll them into balls and put them onto a baking sheet lined with baking paper. 2. Cover the buns again with a cloth and let them leaven for an hour.
- 1. Heat the oven to 200°C and on put a steel dish of water on the bottom of the oven. Its steam will keep the buns moist and and guarantee a better leavening while they are being baked. 2. Glaze the buns with an egg. Sprinkle on the edible seeds if desired. 3. Bake the buns for about 15-20 minutes. The buns may be served once they have cooled a bit, or toasted from the center cutting. Add some delicious fillings. They may also be eaten as they are, with only butter.
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