Burger buns
4 servings
20 minutes
A crispy crust and a crisp crumb - this bun has no more secrets. Of course, you can buy a burger bun in any supermarket today, but you don't have to perform a culinary feat to bake it at home. The dough rises beautifully with fast yeast and doesn't require any starter, long fermentation or long proofin
1
Dissolve the yeast in warm milk in a bowl. Sift the flour into a deep dish, add salt and sugar.
- Milk: 90 ml
- Fresh yeast: 10 g
- Wheat flour: 200 g
- Salt: 0.5 teaspoon
- Sugar: 1 tablespoon
2
Add warm milk, egg, and butter to the flour, mix with a spatula until the ingredients come together, place the dough on a work surface, and continue kneading by hand. The dough should become uniform, smooth, and elastic. The same can be done in a mixer with a special dough attachment.
- Milk: 90 ml
- Chicken egg: 1 piece
- Butter: 15 g
3
Shape into a ball and return to a bowl dusted with flour. Cover with plastic wrap and let rise for about an hour in a warm place. The dough should double in size.
4
Carefully place the risen dough on a lightly floured work surface, divide it into 4 equal parts, and shape them into balls. Transfer them seam side down to a parchment-lined baking sheet, cover with a clean towel, and let rise in a warm place until they increase in size by one and a half to two times, about 40-60 minutes depending on the room temperature. You can check the dough's readiness by gently pressing it with your finger: if the fingerprint recovers slowly, the rolls are ready for baking.
- Wheat flour: 200 g
5
You can brush the prepared buns with beaten egg or milk and sprinkle with sesame seeds. In the first case, the finished buns will be glossy, in the second matte. Bake at 200 degrees for about 15-17 minutes until done and golden brown.
- Chicken egg: 1 piece
- Milk: 90 ml
- Sesame: to taste
6
Let the buns cool before cutting.