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We love making burgers, but are often disappointed by the poor quality of burger buns available at the supermarket. The good quality ones are also luxuriously expensive.

Thus, driven by our love for burgers and our need for quality buns, we explored, experimented and executed this anyhow burger bun recipe. The recipe makes burger buns of perfect colour and texture. They are firm with a thin skin on the outside and light and fluffy on the inside. Perfection.

We put the burger buns to good use in our home-made beef burgers and also in our roast pork with cheese and caramelised onions in home-baked burger bun

Hope you like it! 🙂

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Makes 8 to 12 burger buns (depending on the size of each bun)
Preparation time: 2 hrs (including proofing)
Baking time: 20 mins
Ingredients:
  • 4 cups of plain flour
  • 1 sachet of instant yeast
  • 1/3 cup of caster sugar
  • 1 tsp of salt
  • 1 cup of milk, slightly warm
  • 2/3 cup of unsalted butter, softened
  • 3 egg yolks (2 for the dough and 1 for egg wash)
Method:
  1. Mix the milk and butter in a small saucepan on gentle heat. When the butter melts, leave it aside to let it cool for a while.
  2. Pour the warm butter and milk mixture into the bowl of a stand mixer. Sprinkle the yeast over the mixture and let it sit for 5 minutes.
  3. Add the flour, sugar, egg yolks and salt into the yeast mixture. Using the dough hook for the stand mixer, mix everything on a low speed, until the flour is incorporated.
  4. Increase the speed to medium high and knead the dough for about 5 to 7 minutes or till it is nice and smooth. The dough is very soft and sticky and may still stick to the sides of the bowl.
  5. Lightly brush a bowl with some vegetable or olive oil.
  6. Remove the dough from the mixer and fold it into a ball on a lightly floured flat surface. Place the dough in the oiled bowl and brush the top and sides of the dough with a little oil. Cover the bowl with cling wrap and place it in a warm place for about an hour or until it has almost doubled in size. (Personally, I will simply leave it on the table. Our climate is warm anyway!)
  7. Line a large baking tray (it MUST fit into your oven) with baking sheets or grease it with vegetable oil.
  8. Remove the dough from the bowl and place it on a lightly floured table-top. Use a dough scrapper to cut the dough into 12 equal pieces.
  9. Roll each piece of dough into a smooth ball and place it in the baking tray. When are done, cover the tray with a kitchen towel or cling wrap (I did that) and let the dough rest for about an hour or until it has doubled in size.
  10. Preheat the oven to 200 Degrees Celsius and position the oven rack at the mid-level. Optional: Place one cast iron tray, pan or smaller baking tray in the oven under the rack as well.
  11. Once the buns have risen, apply egg wash onto every bun (Optional: Sprinkle chopped almonds on top of each bun). Place the tray onto the baking rack in the oven and bake them for about 20 to 25 minutes or until golden brown. Optional: When the buns have just been placed in the oven, pour 1 cup of water (room temperature) onto the cast iron tray, pan or smaller baking tray under the baking rack. The steam will make the buns crispy on the outside but soft on the inside. 

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