How to make Homemade Burger Buns II Light and Soft Burger Buns

You will never buy burger buns again after trying this recipe. These homemade burger buns are light and fluffy yet rich and crusty outside. 😍

🎞 https://youtu.be/c8nMwYOrYw8

You will need:
For the yeast mixture
8 grams fresh yeast
97 grams (1 dl) water, lukewarm
55 grams (1/2 dl) whole milk, lukewarm
6 grams (1.5 tsp) granulated white sugar
10 grams (1 tbsp) olive or vegetable oil

For the dough
250 grams bread flour
1 to 2 tbsp bread flour (for shaping the dough later)
1 egg, room temperature
1/2 tsp salt

For the topping
1/2 egg for brushing
sesame seeds to sprinkle

Procedure:
Combine water, milk, yeast, sugar, and oil in a bowl. Let the mixture sit for 5 to 10 minutes until foamy—meanwhile, line one large baking sheet with parchment paper.
In the bowl of a stand mixer with a dough hook, add flour, egg, salt, and the yeast mixture. Knead for about 6 to 8 minutes, or until the dough comes together into a soft yet tacky dough. Avoid adding too much flour because it will create tough buns. Take the windowpane test.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide the dough into 4 equal parts. Gently roll each portion into a ball and place it on a baking sheet. Remember to give space for each dough as they will rise later.
Cover with a clean kitchen towel and let rise again for 30 minutes. Meanwhile, preheat the oven to 190 degrees Celcius.
Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.
Bake the buns for about 15 minutes.
Transfer to a rack to cool completely.
Serve or store in an airtight container in the freezer for one month.

Notes:
Instead of fresh yeast, you can also use instant or active dry yeast. If you’re using active dry or fresh yeast, remember to proof the yeast first by combining half of the lukewarm milk, half of the sugar, and yeast in a bowl and leave it for 5 to 10 minutes until foamy.
If you don’t have bread flour, you can use plain all-purpose flour for this recipe. While you can substitute all-purpose flour for bread flour, it is highly recommended to follow the type of flour required by the recipe to yield optimum results.
Use warm/room temperature water instead of hot water.
Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.

Here are some tips to ensure your Burger Buns success:
Can I use all-purpose flour instead of bread flour? I used bread flour to make burger buns, but you can use all-purpose flour to make burger buns, but bread flour gives the best results. This is because bread flour has more protein content than all-purpose flour, which helps develop the gluten in the dough.
Can I use active dry yeast and instant yeast instead of fresh yeast? Yes, both active dry and instant yeast can make these burger buns.
Can I knead the dough by hand without a mixer? If you don’t have a stand mixer, then yes, of course, you can still knead this dough by hand. However, the dough is sticky, so it requires much kneading to develop that gluten.
How to make fluffy burgers Buns? First, avoid adding extra flour to the dough. This dough is quite wet and sticky, so you may think it needs tons of extra flour. But DON’T because adding extra flour will create a more dense and tough bun instead of the light, fluffy brioche-style bun we want.
Can I make the dough ahead of time? Yes, feel free to let the first rice of the dough occur in the fridge overnight. Then, let it come to room temperature for 1 hour before shaping into buns and proceeding with the second rise.

ENJOY AND HAPPY BAKING! 😊
Paula ❤

Music: The Place Inside by Silent Partner from Youtube Music Library

Видео How to make Homemade Burger Buns II Light and Soft Burger Buns канала fildan kitchen