Servings : Makes 12-15 buns
These burger buns are easy to prepare and turn out incredibly soft every time. You can make them larger or smaller/slider sized depending on your preference and they work great as dinner rolls too.
- 3.5-4 cups plain all-purpose flour
- 3/4 cup cup milk (150 ml)
- 3/4 cup cup water (150 ml)
- 1/3 cup cup oil (60-70 ml)
- 3/4 tbsp instant yeast
- 1 tbsp sugar
- 2 tbsp milk powder
- 1/2 tbsp salt
- 1 egg yolk beaten with 1 tsp milk for brushing the buns before baking
- 1 tbsp melted butter (optional)
- sesame seeds
Mix the milk and water in a small pan and warm it up slightly (do not overheat). In a large bowl, add the yeast and sugar. Add in the warmed milk and water and stir. Cover the bowl and allow the yeast to proof and bubble up for about 10 mins.
Then add the oil, milk powder, salt and gradually add 3 cups of the flour and mix, then if needed add the rest a little at a time. You may not need to use the full amount. Mix until the dough comes together, then turn it out onto a lightly floured surface and knead for about 5-6 minutes. The dough should be soft and pliable but not sticky. Coat the ball of dough lightly with some oil and place it back into the bowl. Cover and place the bowl in a warm area for about 40 minutes or until the dough rises to double the size.
Divide the dough into 12-15 balls. Shape them into round balls and then place on an oiled tray and gently press them to flatten slightly. Cover with a light towel and allow them to rise again for about 20 minutes.
Brush the tops with the beaten egg yolk or some milk and then sprinkle on some sesame seeds.
Bake in a preheated oven at 190 degrees C for about 20 minutes or until golden brown. Remove them from the tray and brush them with a bit of melted butter immediately they come out of the oven. Cover them to retain softness. You can use these as dinner rolls or as burger/slider buns.
Can we leave out the milk powder?? Will it effect the final result?? Any substitution recommended??
Yes you can omit it, it usually adds to the softness in the texture of the bread. You can substitute with regular milk.