Although there is a variety of burger buns available but “homemade” is always better. This is the only recipe I follow to make buns and it is just so perfect that I don’t have to look for another one. Reason? It is simple, easy to follow and yields such light, fluffy and great tasting buns every single time! When I bake gluten free buns I make these too for non gf audience.
ingredients: ( yields 8 buns)
3 tbsp warm milk
1 cup warm water
2 tsp instant yeast
2 1/2 tbsp caster sugar
1 1/2 tsp salt
1 large egg
3 1/3 cups flour
2 1/2 tbsp unsalted butter, softened
1 egg, lightly beaten with 1 tbsp water for egg wash
Combine milk, water, yeast, salt and egg in a food processor or in the bowl of a stand mixer, fitted with the paddle attachment ( I use processor). Mix briefly to combine. Add the flour to the mixture and mix until incorporated. Mix in the butter. If using a stand mixer, switch to the dough hook and knead on a low speed for about 6-8 minutes. If using processor, run the machine on low for 4-5 minutes. The dough would be sticky and tacky and you can add some extra flour but not too much or the buns would become dense and tough. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let it rise in a warm place for 1-2 hours or until double in bulk.
Line a baking sheet with parchment paper or silicone baking mat. If using non stick baking sheet you can skip this. Divide the dough in 8 equal parts. Gently roll each portion into a ball and place on a baking sheet, 3-4 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again for another 1-2 hours, until puffed up and nearly doubled.
Preheat oven to 400 F/ 200 C. Brush the tops of the buns lightly with egg wash and sprinkle sesame seeds. Bake the buns for about 15-20 minutes, rotating halfway through baking, until tops are golden brown. Transfer to a rack to cool completely.