These burger buns are so soft and smooth <3 When I served them for my guests they actually didn’t believe that I made them. Haha
I didn’t use a mixer because it’s back home in Denmark. So I had some trouble getting the dough to act as dough, to begin with, but with lots of kneading and old school (wo)man power I got there in the end. So if you like me, don’t have a mixer or a KitchenAid just keep going, add more flour slowly or milk/water if it’s too dry. But this isn’t ideal.
- 600 g plain flour
- 15 g fresh yeast or 1 x 7 g sachet of fast-action
- 20 g salt
- 40 g brown sugar
- 375 ml whole milk
- 30 g butter
- 1 large free-range, organic egg, beaten
- 1 tsp sesame seeds/seed mix
- 1 tsp flaky sea salt
Pulled beef burger and homemade fries + coleslaw
Place the flour in the bowl of a freestanding mixer with a dough hook attached, or in a large bowl if you don’t have a mixer. Add the yeast (IF USING DRY yeast) to one side of the bowl and the salt and sugar to the other.
Warm the milk over low heat to body temperature (check the temperature with your little finger. You shouldn’t be able to feel anything as it should be the same temperature as your body). Dissolve the yeast (IF YOU’RE USING FRESH) in the milk and add to the flour. Add the melted butter and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size – around 1-2 hours.
Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80 g each, and roll into balls.
Cover a large baking tray or two small baking trays with baking paper. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other.
Preheat the oven to 220C/425F. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds/seed mix and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool.
p.s Recipe for the pulled beef burger and fries coming soon.