Burger Buns

I have the perfect recipe for sourdough or homemade wild yeast burger buns here. But those buns need advance planning and sometimes you want to get the burgers ready in a couple of hours. Those are the times when this recipe is perfect.

The buns are light and fluffy and just the right size for your burger patti. This recipe makes eight buns. You can double or half the ingredients if you want more or less. I halved the recipe and made four buns. If you half the recipe always reduce water by a little more than half so the dough does not become wet. The way you would do this would be to reduce water by half and reserve a tablespoon or two of the reduced amount. Use this reserved amount only if needed.

For the buns (for four buns)
500 gm flour
3 tsp. yeast
50 gm sugar
2 scant tsp. salt
1 egg
2 tbsp. butter, melted
1 1/4 cup water
1 tbsp. butter, melted for brushing
sesame seeds for topping (optional)

To make the buns sift the flour into a mixing bowl. Mix in the other dry ingredients. Add the egg and melted butter. Add the water and form into a soft dough. Knead until the  dough is smooth and elastic. Cover and keep aside until it is doubled in size, about 1-2 hours.

Divide the dough into 8 equal portions. I halved the recipe and got 4 portions.

Gently fold over dough from all sides to the center. Pinch closed. Roll on a floured work surface with pinched side down. Cupping the dough with your finger pull towards you to create some tension in the surface. Place the shaped bun on a parchment paper covered baking sheet. Repeat for the other portions. Using a plate or bowl gently flatten each bun.

Cover loosely with plastic wrap and allow to rise another 30 minutes. Meanwhile preheat the oven to 375 F.

Brush the tops with half the butter reserved for brushing. Sprinkle sesame seeds over the top if you like. Bake for 12-15 minutes or until brown. Remove from oven and brush again with remaining butter.

Use as needed to make burgers.