Soft burger buns being carried on a plate

Soft burger buns

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(2 ratings)

Prep: 25 mins Cook: 12 mins Plus proving

Easy

Makes 9-12 (depending on size)

Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal210
  • fat5g
  • saturates3g
  • carbs35g
  • sugars3g
  • fibre2g
  • protein6g
  • salt0.4g
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Ingredients

  • 200ml whole milk, plus extra for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g plain flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 7g sachet fast-action dried yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • sesame seeds (optional)

Method

  1. Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.

  2. Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.

  3. Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.

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Comments, questions and tips

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historyhelen
14th Jul, 2019
5.05
Love these. They are soft but not massive for burgers - maybe divide dough into 8 with slightly longer cooking time if you’ve got big burgers. I don’t use them for BBQs - I make a batch and freeze them to have with soup etc. The crumb has a lovely flavour with the butter and the milk.
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