Baking gets me so excited and making these hearty buns were a breeze. The dough for the bun can be prepared with all-purpose or whole-wheat flour and is enriched with egg, honey, butter and milk. Topped with either poppy seeds, sesame seeds or toasted chopped onions, the buns are flavourful with a tender crumb and smooth texture.
Eggs contribute to the overall moisture content, adding flavour, acting as a leavening agent, aiding in rising, tenderizing the crumb with a light texture. Honey lends a touch of sweetness and extends the shelf life. Butter also provides the flavour and moistness, while milk increases the nutritional value of the bread with extra protein. A wholesome and delicious soft bun with a round top and flat bottom, split horizontally in the centre that holds its shape to encase a succulent burger, saucy pulled pork or any food of choice.
Eggs contribute to the overall moisture content, adding flavour, acting as a leavening agent, aiding in rising, tenderizing the crumb with a light texture. Honey lends a touch of sweetness and extends the shelf life. Butter also provides the flavour and moistness, while milk increases the nutritional value of the bread with extra protein. A wholesome and delicious soft bun with a round top and flat bottom, split horizontally in the centre that holds its shape to encase a succulent burger, saucy pulled pork or any food of choice.
Burger Buns
(Yields 6)
Ingredients:
2 3/4 cups + 1 tablespoon all-purpose flour or maida
3/4 cup milk
2 1/4 teaspoons dry yeast
a pinch of sugar
1/4 cup lukewarm water
1 egg (lightly beaten for dough)
2 tablespoons unsalted butter (softened)
1 tablespoon honey
1 teaspoon salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
1 teaspoon sesame seeds
Method:
In a bowl, add yeast, lukewarm water and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth. In a saucepan, heat milk and butter till lukewarm.
Note: The milk should be slightly warm to the touch not hot.
Sift flour and salt in a bowl. Add the beaten egg, yeast mixture, warm milk with butter and honey. Mix to form a dough, which will be slightly sticky.
Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper. Flatten each ball to 2 1/2-inch to 3-inch rounds. Cover and let rise in a warm place until doubled in size, around 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the tops with egg wash and sprinkle sesame seeds. Bake for 15 to 20 minutes until golden brown and done.
Remove on a wire rack to cool. Cut buns horizontally in the centre and stuff with a burger or food of choice.
Note:
(Yields 6)
Ingredients:
2 3/4 cups + 1 tablespoon all-purpose flour or maida
3/4 cup milk
2 1/4 teaspoons dry yeast
a pinch of sugar
1/4 cup lukewarm water
1 egg (lightly beaten for dough)
2 tablespoons unsalted butter (softened)
1 tablespoon honey
1 teaspoon salt
1 egg (lightly beaten with 1 teaspoon milk for egg wash)
1 teaspoon sesame seeds
Method:
In a bowl, add yeast, lukewarm water and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth. In a saucepan, heat milk and butter till lukewarm.
Note: The milk should be slightly warm to the touch not hot.
Sift flour and salt in a bowl. Add the beaten egg, yeast mixture, warm milk with butter and honey. Mix to form a dough, which will be slightly sticky.
Dust 1 tablespoon of flour on a board and knead the dough well for 5 to 8 minutes until soft and smooth. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
Line a baking tray with silpat or parchment paper. Flatten each ball to 2 1/2-inch to 3-inch rounds. Cover and let rise in a warm place until doubled in size, around 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the tops with egg wash and sprinkle sesame seeds. Bake for 15 to 20 minutes until golden brown and done.
Remove on a wire rack to cool. Cut buns horizontally in the centre and stuff with a burger or food of choice.
Note:
- The buns were stuffed with Goan beef roast. Click here for the recipe.
- For mini-burgers and sliders, shape dough into smaller buns, around 2-inch. Yield will be more than 6.
