This recipe will be in your to-do menu. It is definitely a satisfying bake and tastier treat than the store-bought ones.
By Jehanne Ali
For this particular bun, I advise that you mix bread flour with plain flour to even out the gluten and protein ratio in the dough, hence creating the soft-but-sturdy, perfect buns. I have not tried my version on hamburger buns, but I don’t see why not, apart from changing the shape and sprinkle with sesame seeds or poppy seeds, just as you like it.
- 4 cups unbleached bread flour
- ¾ cup plain flour
- ½ cup warm milk
- 1 packet (7g) dry yeast
- 2 tbsp sugar
- 1 large egg
- pinch of salt
- 1 cup warm water
- ¼ cup melted butter
- 1 egg, whisked with 1 tbsp water to form egg wash
- optional: sesame seeds or poppy seeds
- Proof the yeast by mixing it with sugar and warm water. Set aside for 10 minutes or until it bubbles up.
- Mix the bread flour, pplain flour and salt in a large bowl. Whisk the melted butter, egg and milk together. Mix in the yeast into the liquid.
- Pour the liquid ingredients into the flour and knead until an elastic dough is formed. Dough should not be sticky.
- Ferment the dough at room temperature (or as my tip above) until it doubles in size.
- Punch out the air and knead the dough again. Divide into 12 balls. (The dough can be frozen as dough balls at this point).
- Form an oblong shaped bun and leave the dough to rise for 15 minutes. Set the oven at 170C.
- Brush the top with egg wash and sprinkle with sesame seeds or poppy seeds. Transfer onto parchment paper or silpat and bake for 12-15 minutes until the top is crusty and golden.
- Let the baked buns cool in kitchen towel. Fill with your favourite fancy and condiments