Burger buns
This is basically a white sandwich loaf dough, though with slightly higher hydration, and cooked at quite a low temperature. This makes for softer rolls, as is traditional with burgers. Makes 6.
Ingredients
- 500g strong white bread flour - I use French Type 65
- 2 tsp salt
- 20g/10g fresh/dried yeast
- 2 Tbsp olive oil
- 320g water
- sesame seeds
Method
- Prepare yeast Dissolve the fresh yeast in the water.
- Make dough Make a dough with all the ingredients and knead for 8 minutes by hand or machine.
- Main ferment Allow to rise for 1-2 hours till doubled in size
- Divide and shape Divide into 6 equal pieces and form into balls. Place on a baking sheet lined with greaseproof paper. Moisten tops with water and sprinkle with sesame seeds. Cover and allow to rise for 30 minutes or longer - if they spread out a bit does really matter.
- Bake While the buns rest, heat the oven to 170℃. Bake for 30 minutes
My own recipe