- All purpose flour/Maida – 4 cup
- Warm milk – 1/2 cup
- Warm water – 1 cup
- Instant yeast – 2 tsp
- Sugar – 3 tbsp
- Salt – 1 tsp
- Large egg – 1
- Unsalted Butter, melted – 1/2 cup
- Extra all-purpose flour – 1/2 for dusting
For topping: - 1 large egg beaten with 1 tbsp. water or milk , for egg wash
- sesame seeds – 2 tsp
METHOD: - In a bowl add yeast with 2 Tbsp of warm water, mix well and keep it aside.
- Take a large mixing bowl and add egg, sugar, salt, melted butter and blend well using a hand mixer in slow speed for 2 minutes.
- Add 2 cups of flour to the bowl, and mix until incorporated. Pour yeast water mix to this and mix well.
- blend well using a hand mixer by adding warm milk and enough water about 5 minutes.
- Stir in enough flour to form a soft dough, and continue to add flour and knead until a smooth, elastic dough forms that will take round 10-15 minutes. Sometimes the dough will be somewhat tacky, but you have to avoid adding too much extra flour which will create tough buns.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or Cover it with a tea towel and let it rise in a warm place until doubled in bulk, 1-2 hours.
- Preheat your oven to 350 degree F.
- After 1 or 2 hours, Punch the dough down to the bowl to remove the air.
- Dust some flour in your work surface and place the dough on top and roll it into a long strip.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Using a dough scraper, or knife divide the dough into 8 or 10 equal parts.For easiness you can divide the whole dough into two parts. and then divide each parts into 4 or 5.
- Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart.
- Cover it with a loosely with plastic wrap or tea towel and let rise again, 1 hour, until puffed up and nearly doubled.
- Brush the top of each buns lightly with the egg wash and sprinkle with sesame seeds.
- Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown.
- Once buns have turned golden brown color transfer it to a rack to cool completely.
- You can have burger buns any time.
TIPS:
- Besides rolling the buns into balls, you can flatten it. Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
- Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere. And you can add the extra yolk to the dough, reserving the white for the wash.
- For best results or to get a smooth, slightly soft dough, use smaller amount of water in summer or in a humid environment, the greater amount in winter or in a dry climate; and something in between the rest of the time.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big.
SERVING METHODS:
- You can serve with tea or coffee.
- Another way is ::
- Take a burger bun.
- you can cut the burger bun into two.
- Layer one half of the bun with lettuce or cabbage leaf or spinach.
- Then place vegetable or chicken patties in top of that. If you like, you can add sliced Tomato, sliced Cucumber, sliced Onion and Cheese.
- Then cover it with the other half of the bun.Serve with any sauce or Tomato Ketchup.
- Another method is,
- Cut the burger bun into two.
- Spread jam or jelly on both halves of the bun.
- Cover it and eat it.
