Homemade Burger Buns

How to make Burger Buns from scratch at home! Do check out all our burger patty recipes too!

Homemade Burger Buns

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♦Prep  time:  20 min ♦Inactive time: 1 hour 30 min ♦Cook time: 15 min ♦Yield: (4 buns)

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EAT AND TELL!!! Let us know if you tried –  Homemade Burger Buns

Homemade Burger Buns

Author: Shana Shameer

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 2 hrs 5 mins

Servings: 4

Description

Ingredients:

Servings

• 250 gms Plain flour
• 50 ml Skimmed milk / low-fat milk
• 70 ml Water
• 2½ Tbsp Sugar
• ½ tsp Salt (a little less than half tsp should do)
• 1½ tsp Instant yeast
• 3 Tbsp Sunflower (or vegetable oil)
• 1 Egg white, whisked (optional)
• Sesame seeds (optional)

Instructions

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1. Warm the milk and water together. Add the yeast and sugar. Stir and allow to 'prove' for 15 minutes. The mixture should be very frothy.
2. Add this yeast solution to the bowl containing the flour, salt, and oil.
3. Mix at first with a wooden spoon till the dough holds together. Continue to knead by hand for 15  minutes till you get a nice bouncy dough. You can also use the hook attachment of your mixer.
4. Now add the margarine or shortening and knead again, till the dough becomes uniformly glossy.
5. Leave in a draft-free area covered, till doubled in size. About 1 hour.
6. Later, knock down the dough to deflate and divide it into 4 equal portions. You can weigh the dough and divide it equally using a scale.
7. Roll each ball and stretch gently to get a smooth surface. Pinch the bottom and smooth out the crease as much as possible.  Lay the buns, seam side down, with enough space between them to allow for rising.
8. It's a good idea to place the buns directly onto the baking tray, lined with a greaseproof sheet.
9. OPTIONAL: You can make foil rings to make the buns rise vertically. This will take some practice to get the foil rings to the precise diameter to achieve the desired bun size. If they are too small, they will act as a constraint, and peeling them off might ruin the shape of the risen bun. Large metal cookie cutters work well if you have a dozen of them.
10. Place the buns on the baking tray lined with a baking sheet.
11. Brush with egg wash. (This is optional and gives us a slightly glazed bun). Sprinkle some sesame seeds, if desired
12. Cover the buns placed on the tray with a large inverted bowl/basin to prevent any drafts.
13. Allow rising for another 30 minutes.
14. Preheat the oven 5 minutes before baking to 220 ºc/ 428 ºF.
15. BAKE on an oven rack that is closer to the bottom heat source than the top, also with some space below the rack to place the ice tray later.
16. 1o minutes into baking, add a few ice cubes to the oven in a small dish below the baking tray. Continue for 5 more minutes. (15 minutes total).
17. The buns should be nice and golden, and they will feel 'tight' to the touch.
18. Remove from oven and cool the oven wire rack. Cool completely. They will soften up as they do so.

Note

• I have also used margarine and vegetable shortening for these buns on separate occasions. I found, I preferred the vegetable shortening. It has less of a scent and a yellow color. The results were otherwise the same.
• To make homemade fried buns- check out this recipe -  Bakery Style Fried Bun Sandwich.
• Key Ingredients: Flour, Sugar, Yeast, Salt, Margarine or Vegetable shortening, Eggwash (optional)

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