“We need four things to survive life: bread, water, oxygen, and dreams!”-
If there was a list of things that I would probably buy rather than make myself, burger would feature somewhere on that list. Probably some where between momos and gulab jamuns.
I like a nice juicy burger as much as the next person, but it seems like too many components, too many ingredients, too many things to assemble. Basically, too much effort. Swiggy is easier.
But for a recent Christmas school fete, a friend asked me to make some burger buns (she knows I like to bake) and she would fill them up and do the rest, I couldn’t refuse. Because when it comes to bread, even simple buns are a challenge for me.. And I am not one to back down from any challenge… At least a baking related one!
The recipe is one from The Great British Bake Off . It is from the bread king Paul Hollywood himself. Except he calls them Floury Baps. Ever heard burger buns being called that ? Me neither ! Learn something new everyday.
These buns are simple and no fuss, and if you are new to bread making, you can’t go wrong with them.
Easy burger buns
Ingredients
- 375 grams or 3 cups all purpose flour or maida
- 1 ½ teaspoon salt
- 2 tablespoons sugar
- 240 ml or 1 cup water
- 2 teaspoons active dried yeast
- 28 grams or 2 tablespoons butter at room temperature
- 2 tablespoons milk or water
- 2 tablespoons sesame seeds optional
Instructions
- Warm the water until lukewarm. So if you put your finger in, you can put it in but not keep it there more than few seconds.
- Take off heat, mix in sugar and sprinkle yeast on top. Let this rest until it turns frothy. (blooming of yeast).
- In a large bowl, stir together the flour and salt.
- Add the butter and bloomed mixture. Mix until it comes together into a dough.
- On a floured surface, knead this for 8 to 10 minutes until a smooth sticky dough is formed
- Place in a lightly oiled bowl. Cover and let it rest for an hour or until doubled. This is the first proofing.
- After the rest, knock out the air from the dough. Divide into 8 sections and roll each into a ball. Place on a floured or parchment lined baking pan. For better shapes , you can make strips of parchment about 3 inches high and tape them into rings (diameter of the rings should be how big you want your burgers to be. Place these rings on your pan and place the dough balls inside.
- Cover and keep aside for half hour. This is the second proofing.
- Meanwhile , preheat your oven to 200 c or 400 F
- Brush the two tablespoons milk or water on top . Sprinkle sesame seeds if using.
- Bake for 12 to 15 minutes until well browned on top.
- Remove and cool on a wire rack.
Notes
They can be stored at room temperature for 3 to 5 days .
You can brush some butter on top of the crust of the buns when freshly baked if you want softer tops.
My measuring cup is 240 ml.
So if you follow the blog , you ll know i dont often lock horns with yeast . I am just not as fascinated by bread as I am with cakes and pastry and the rest. These burger buns started a new slew of trials with bread making and I cant wait to share the results with you in the coming weeks. So stay tuned !
Can you post the recipes for ladi pav n sandwich bread(different types of bread)
On it !thanks so much for the suggestions !
Made these and they turned out great. Salt is on point. Great quick recipe!!
Awesome !
hi!!!instead of active dry yeast, can we use instant dry yeast and how much do I use
Hi Viju… You can use an equal amount of instant yeast !