How I make burger buns 🍔

Ingredients

• 500 g Strong Bread Flour (high-protein flour for bread, sifted)
• 7 g Fast Action Yeast (instant dry yeast)
• 30 g Granulated Sugar
• 10 g Fine Sea Salt
• 25 g Unsalted Butter (melted and cooled slightly)
• 300 ml Whole Milk (tepid, about 35°C)
• 1 Large Egg (beaten, for egg wash)
• 1 tbsp Onion Seeds (optional topping, can substitute sesame seeds)

Instructions

1. Combine Dry Ingredients

   Weigh 500 g strong bread flour into a large mixing bowl, make a well in the centre, then add 7 g fast action yeast, 30 g sugar, and 10 g salt.

   Time: PT5M

2. Add Wet Ingredients

   Pour 25 g melted butter and 300 ml tepid milk into the well and stir, gradually incorporating the surrounding flour until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic and no longer sticks to your hands.

   Time: PT10M

4. First Proof

   Place the dough back into the mixing bowl, cover with a clean damp cloth and let it rise at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

5. Shape the Buns

   Punch down the risen dough, turn it onto the worktop, divide into eight equal pieces and roll each piece into a smooth ball.

   Time: PT10M

6. Prepare for Second Proof

   Place the balls on a parchment‑lined baking tray, wet your hand and gently press each ball down slightly.

   Time: PT5M

7. Second Proof

   Beat the egg and brush the tops of the buns lightly. Uncover and let them rest for 30 minutes.

   Time: PT30M

8. Final Egg Wash and Topping

   Brush the buns with egg wash a second time and sprinkle with onion seeds (or your preferred seed).

   Time: PT5M

9. Bake the Buns

   Bake in a pre‑heated oven at 180°C for 20‑25 minutes, until the tops are golden brown and sound hollow when tapped.

   Time: PT22M

   Temperature: 180°C

10. Cool

    Remove the buns from the oven, transfer to a wire rack and let cool for about 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

280

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g