This time last year the idea that we would make our own burger buns would have been laughable! We’d only just managed to make a loaf of wholemeal bread, little did we know how bread obsessed we would become. So as not to make this a super long post we’ll be posting the recipe for the burgers that we filled these with in a day or two… keep an eye out for it, it’s a good’un! We had a look at a few different recipes online for burger buns and they all seemed to be roughly the same with slightly different amounts of milk/sugar/butter etc so we went with our usual option of winging it, and they turned out beautifully. These are topped with black onion seeds as we went for a spiced burger filling but obviously feel free to go for the more traditional sesame seeds on top.
Ingredients for 2 buns
- 125g strong white flour
- 1 tsp caster sugar
- 1 tsp butter
- 1/2 tsp salt
- 1/2 tsp dried, fast action yeast
- 50ml milk
- 25ml water
- 1 egg, beaten
- Black onion or sesame seeds
We made ours the same way we make standard loaves – just mix together the flour, sugar, yeast and salt, then rub in the butter to form breadcrumbs. Add in the milk and the water – you might not need all of it, ours needed a little more than shown but it will differ slightly for each attempt. It will be a fairly stiff dough but don’t worry, they turn out great! Knead for around 10 minutes until smooth and elastic and then leave to rise in a bowl covered with clingfilm until doubled in size – around 1 hour in a warm room. After this time knock back, divide into two and shape by rolling into a ball and then flattening with the palm of your hand or a rolling pin until they are about 10cm diameter and 2-3cm thick. Brush with the beaten egg, cover with clingfilm again and leave to rise for half an hour. Brush them again with egg after this time and sprinkle on the seeds and then put your oven to preheat at 200°C.
Leave them to rise for half an hour while the oven heats up and then pop them in for about 12-15 minutes until risen and perfectly golden brown. Leave to cool completely and then serve!
This is obviously a little more complicated than picking a packet up at a supermarket but these are gorgeous, slightly chewy, soft burger buns and it really makes it feel more special doing it yourself.