The very best burger buns

Method

• step 1

  Put 50g of the flour in a small saucepan and slowly pour in the milk, whisking continuously to combine. Warm over a medium heat, stirring until a thick paste forms – similar to a very thick roux. Transfer to a bowl and leave to cool slightly.

• step 2

  Meanwhile, whisk the remaining flour, the yeast, sugar and salt together in the bowl of a stand mixer using the dough hook attachment. Combine 200ml warm water and the oil in a jug. Tip the tangzhong into the flour mixture.

• step 3

  With the motor running on low, slowly pour in the warm water and oil in a steady stream. When everything has been incorporated, turn the speed up to medium and knead for 7-8 mins. Check the dough is ready by stretching out a small piece – it should be able to be stretched thin enough to see light through it without ripping or tearing.

• step 4

  Shape the dough into a ball and transfer to large, oiled bowl. Cover and leave to prove in a warm place for 1 hr, or until doubled in size. Line a large tray with baking parchment.

• step 5

  Knock the dough back and divide into nine pieces (about 90g each). Shape each into a rough ball by pinching the edges towards the middle, then put seam-side down on a surface, cover with a cupped hand and roll into a neat ball against the surface – it will become more taut. Arrange on the tray, well spaced apart, then cover and leave to prove for 45 mins-1 hr more until puffy and an oiled finger leaves an indent when pushed in gently. Heat the oven to 200C/180C fan/gas 6. 6 Brush over the beaten yolk and sprinkle over the sesame seeds, if using. Bake for 20-25 mins until puffed up and golden. Cool slightly on a wire rack. Best served warm.