If I’m pressed for time I buy hamburger buns, but I usually make my own for all the usual reasons – I know exactly what’s in them, they are healthier, cheaper, smaller green footprint and air miles etc. You just need ot make sure you have about 2 hours earlier in the day for prep and cooking, though the actual work time is about 10 minutes – quicker than it takes to go to the shops and buy some! You can brush the tops with milk before cooking for a soft bun, or brush with water and top with sesame seeds if you prefer that. Brushing just plain water on the top will give you a crustier top. Alternatively you can dust with flour or just leave plain.
280 mls warm water (approx.)
2 teaspoons yeast
600 grams white bread flour mix
Milk, seeds, flour etc for top if desired
- Place the warm water and yeast in a bowl. Stir well and leave for a minute or two of the yeas to start activating. Add the flour.
- If using a kitchen appliance use the dough hook to knead for 6-7 minutes, adding the drained corn for the last minute. If making by hand knead well until the dough is smooth and elastic.
- Place in a large bowl covered with greased cling film and leave for an hour or so. Knead lightly, divide onto 8 equal pieces and form into rolls. Flatten with your hand so they don’t rise too high. Brush with milk or water if you like. Cover with a cloth and leave for a second proving.
- Heat the oven to 200 degrees C. If you like place a cooling rack on top of the buns – this will ensure that hey don’t rise too much and will keep a flattened hamburger bun appearance. Bake for about 20 minutes. Remove from oven and cool until ready to use.