Updated: May 22, 2021
Gone are the days when I buy store bought rolls for making burgers at home, especially with this easy burger bun recipe at hand. I have tried making bread rolls with all bakers flour and they all turn out great but can be a little tougher than I would like. I was looking for something more on the soft side but still maintaining a chewiness to it and this roll recipe has both characteristics. If you store them properly, they stay soft for several days, if you end up with any leftovers.
Instead of using all baker's flour for these rolls, I have substituted some of the baker's flour with plain flour for the low protein content. This allows the bread dough to be less tough but still able to hold on to its structure during proofing and baking and the result is deliciousness!
Super simple to make and with a little love and patience, you will have a perfect burger roll in no time.
Makes: 8 x 95 g rolls
Baker's Flour 310 g
Plain Flour 100 g
Water (30°C) 190 ml
(softened) 30 g
Egg 1 egg / 50 g
Castor Sugar 50 g
Salt 7 g
Instant Yeast 9 g
Sesame Seeds Garnish
Total Dough weight 760 g
Whole Eggs 50 g
Full cream milk 50 ml
Whisk to combine.
1. Place all ingredients in a stand mixer bowl with a dough hook attachment (ensure that the salt is not in direct contact with the yeast).
2. Mix at low speed for 4 minutes until all the ingredients are combined then turn to medium speed for a further 6 minutes or until you can do a window test.
3. Lightly flour a large enough bowl for the dough to double in size. rub hands with flour and shape the dough in to a tight ball and place the ball of dough into the bowl, seam side down. Cover with tea towel and leave to bulk proof or double in size. This process takes roughly around 45 minutes to 1 hour depending to the ambient of your kitchen.
4. Once the dough have doubled in size, lightly dust the work bench with flour, transfer the dough on the the floured bench and gently degas by pressing gently on to the dough.
5. Portion the dough to 8 x 95 g equal portion and shape them in to semi tight balls.
6. Grease a baking tray well and place the individual burger bun onto the tray leaving enough space for them to rise again.
7. Place a tea towel on top to cover the rolls and leave to final proof or until they increase in size by 70%-80%. This process takes roughly around 30 minutes to an hour.
Meanwhile, preheat oven to 180°C.
8. Lightly brush each roll with egg wash, sprinkle with sesame seeds. Bake for 20 to 25 minutes or until the buns are deep golden in colour.
9. Remove the rolls from the oven and transfer on to a wire rack and leave to cool.
This burger buns are so soft they stay like so for days. If you have any left over, just make sure that you wrap them well with cling film once they have cooled and store at room temperature. Do not store in fridge.