Burger Buns

Wonderfully fluffy and slightly sweet

Burger Buns

Burger buns are always such a thing.

When bought, they are very expensive and usually only taste mediocre. But to make a good burger you need really good burger buns. I think the burger buns are just as important as the meat and fresh ingredients, like tomatoes.

So I got to work for you and tried different recipes and derived this recipe from them. The result is burger buns that are pretty close to the perfect burger bun. Well, that’s my opinion.

And for me one thing is certain: I now always make my burger rolls myself. The materials and work time are definitely worth it to me.

So, let’s get started.
I hope you like the burger buns as much as I do. Feel free to write your opinion in the comments

Ingredients:

For the dough:

200 ml warm water	75 g softened Butter
50 ml Milk	500 g Flour (700er)
2 pakets of dry yeast or 1 cube of fresh yeast	1 Egg
10 g Salt	30 g Sugar

For painting:

3 EL Milk	1 Egg
1 EL Water	Sesam

Preparation:

First you put the milk and the water in the mixing bowl and then add the sugar. Stir the whole thing well until the sugar has dissolved.

Now add the yeast and stir everything through again. This mixture is now left to stand for about 5 minutes so that the yeast is nicely activated.

Next, add the flour, salt and butter and stir everything for 5 minutes with the food processor and the dough hook inserted until the dough is smooth.

After processing with the food processor, the dough should look something like the picture on the right.

I always pour the finished dough into another clean bowl to let it rise.

So that the dough does not stick to the bowl so much and that it loosens well after it has been let rise, I always brush the bowl with a little olive oil.

The dough should now rise for at least 1 hour and at least double its volume.

Then it should look something like the picture on the right.

Form the Buns:

In the meantime you can prepare the baking sheet. I have a silicone baking mat that I always use. This means that nothing sticks to the tray and the buns come off the tray perfectly after baking.

If you don’t have one, you should grease the tray with a little sunflower oil or butter.

We now cut off pieces approx. 90 g in size from the dough. We shape these into balls with both hands by rolling the dough in the palms of the hands with circular movements until we have a perfect ball.

We now put these on the baking sheet and press them flat so that they get the right diameter for the patties. Don’t worry, they open up so far that you won’t notice afterwards.

We should get about 9-10 hamburger buns from the dough.

Now the rolls have to rise for another hour before they can be baked.

For brushing we take an egg, the milk and the water and stir everything in a cup or mug. It is advisable to prepare this as soon as we have shaped the rolls and placed them on the baking sheet so that the ingredients can warm up to room temperature while the dough is rising. If the ingredients are too cold to spread, the rolls will collapse.

After about 30 minutes we should preheat the oven to 200 ° C top and bottom heat.

When the 60 minutes are up, we coat the burger buns with the prepared egg and milk mixture

Now sprinkle them with sesame seeds and then put them in the preheated oven in the middle rack for about 18 minutes until they are golden brown.

Then they come to cool down on a wire rack and then they are ready to eat.

Then I wish you bon appetit and hope you enjoyed the article and the recipe. As always, I would be very happy to hear from you guys.

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See you soon then.

Your Tom

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