Burger Bun

Baking buns and breads somehow makes me feel like I am a real professional baker which I am most definitely not. But I do try my hand from time to time and these buns were one such attempt. These buns turned out pretty good, they looked good and they tasted real nice too, soft and slightly sweet. I used the number one bun recipe from google search results on the KingArthur’s website. These buns would be perfect for burgers, they hold up well and don’t get all soggy and limp. These buns weren’t difficult at all. Just knead everything together and let rise. Then divide, let rise again and bake. That is it! 



They’re much simpler than cakes even. The best part about yeasted breads/buns is the rising part. I love to see the puffed up dough. It’s fascinating to see those little yeast granules doing so much. If you’ve not tried making buns or breads before, I strongly recommend starting with these buns. They’re super easy. There is absolutely nothing to beat that lovely sweet aroma that wafts all over the house when these buns bake in the oven. It’s intoxicating. 

You could make slider buns which are basically mini-buns or the usual sized ones. Just divide the dough appropriately. If you are like me and can never make up your mind in these matters, do both like I did. Same with the sesame seed topping. I wanted it both ways. So you’ll see assorted buns here, some with the topping, some without, some big and some mini.

Prep time: 15 mins

Baking time: 20-25 mins

Makes – 6 medium buns or 12 mini buns (slider buns)

Ingredients

All purpose flour/Maida – 1-3/4 cups

Sugar – 1/8 cup

Egg – 1

Butter – 1 tbsp

Salt – ¾ tsp

Yeast – ¾ tbsp. soaked in 2 tbsp lukewarm water and ¼ tsp sugar

Lukewarm Water – ½ cup (adjust)

Topping Ingredients

White Sesame seeds/Vellai ellu – 1 tbsp for topping (optional)

Egg wash (1 egg white + 3 tbsp water) – beaten for brushing the tops

Melted butter – 1-1/2 tbsp for brushing the finished buns

Method

1.      If you are using instant yeast, add directly to the other ingredients. Else sprinkle the yeast in a small dish containing lukewarm water and ¼ tsp sugar. Set aside. The yeast will dissolve and froth up. It is then ready to use.

2.      Add all ingredients other than the topping ingredients to a bowl and mix well. Knead to a soft smooth dough. The dough will be a little sticky. If it is too sticky, add a little bit of extra flour but not too much. Once done, place the dough in an oiled bowl. Cover and let rise for 2-3 hours or until doubled in volume.

3.      Remove the dough onto a floured surface, gently deflate the dough and shape into a log. Divide into 6 equal portions (or 12 if you are making mini buns). Shape each portion into a ball with a flat bottom and a rounded top (stretch the top, pull and tuck underneath) and place on a lightly greased baking tray. Brush with egg wash and sprinkle sesame seeds on top. Let rise for an hour. Preheat oven to 375 F (190 C).

4.      Place the baking tray in the oven and bake for 20 min or till the top is golden.

5.      Remove from oven. Brush gently with melted butter. Serve warm.

Notes

1.      Don’t skip the egg-wash part. Brushing with egg-wash gives a lovely golden top.

2.      If you’re going to top with sesame seeds, then egg-wash is pretty much necessary. It helps the seeds stick to the bun. Also if you want those slightly golden coloured sesame seeds, I’d suggest lightly toasting them before sprinkling on top of buns because the buns bake pretty quickly.

3.      Brushing with melted butter at the end gives a beautiful glossy finish to the bun.