I’d never thought about making them and to be honest if it wasn’t for lockdown and the faff of queuing I probably won’t have.
I scoured the internet and there’s lots of different ones involving eggs and milk. For mine I simply upped the oil content which created a lovely light texture.
This recipe makes 8 burger buns or 8 hotdog rolls.
Ingredients
- 400g bread flour
- 7g yeast
- 2tbsp oil
- 1 tbsp honey
- Pinch of rock salt
- 325ml warm water (I add the oil and honey and then fill with water to 350ml.
Recipe
By hand
- Add bread flour and yeast to a large bowl, mix and make a well in the middle.
- In a measuring jug add the oil, honey and salt. Then fill to 350ml with warm water and mix.
- Add the liquid a third at a time and stir into the flour with a spoon.
- Add water until the flour is all in the mix, it might look a raggedy. You don’t want to add too much liquid.
- Then turn out onto a floured surface and kneed.
- Once it’s elastic and springs a back it’s done. Place in an oiled bowl and cover.
- Leave to rise for a couple of hours or more until it’s doubled in size.
Using a mixer
- Use a bread hook
- Add bread flour to the mixing bowl with the yeast on one side and salt on the other.
- Add the oil and honey to the bowl.
- Start on the slowest speed and add the liquid a third at a time, waiting each time until the liquid is mixed in.
- Once all the liquid is absorbed turn up to a medium speed and mix for 5 minutes.
- Then turn out onto a floured surface and give a quick kneed.
- It should be elastic and springs a back it’s done. Place in an oiled bowl and cover.
- Leave to rise for a couple of hours or more until it’s doubled in size.
- Once risen knock back, then roll into a sausage and split into 6 or 8, depending on whether you are making burger buns or hotdog rolls.
- On a large baking tray put a piece of parchment and scatter with cornmeal.
Then shape the buns:
- For burger buns make unit flat rounds, remember they’ll nearly double in size again.
- For hotdog rolls make a ball and then flatten until it’s about the length of a sausage. Then imagine it’s split into thirds fold over and place the fold at the bottom.
Space on the tray, cover and leave for second rise, about 30 minutes.
Egg wash and then bake for 10 minutes at 180c until golden.
If you time it right serve while still warm.
Serve with best chips ever