Hamburger buns

Store-bought hamburger buns are always a huge disappointment. It seems such a shame to go make fabulous patty, top it with fresh veg and a slice of good cheese… then stick it between two washing-up sponges.

So I forgo the bun, but that’s not entirely satisfying either. With a bit of planning, you can make a batch of hamburger buns that are so delicious, you might decide to forgo the patty…;-)

Homemade hamburger buns
(makes 12)

• 4 cups strong white flour
• 1 1/2 tsp salt
• 3 Tb caster sugar
• 1 sachet (2 tsp) instant yeast
• 2 eggs
• 1/4 cup butter, melted
• 1 1/2 cups milk (or buttermilk)
• sesame seeds, to sprinkle on top

1. In a large mixing bowl, combine the flour, salt, sugar and yeast.
2. Add one egg, the butter and milk, and mix until the dough forms a ball. (If the dough seems stiff or dry, add a bit more milk.)
3. Knead the dough on a floured surface until smooth and elastic. Lightly oil a large bowl and place the ball of dough in it, turning to coat. Cover with clingfilm, and leave to rise for 1 1/2 to 2 hours, or until doubled in size.
4. Divide the risen dough into twelve pieces, and shape each into a tight round. Place on baking sheets lined with baking parchment, with a couple of inches between each bun.
5. Press the tops to flatten slightly, then cover with clingfilm again. Leave to rise for about an hour, or until doubled in size.
6. Preheat the oven to 400°F (200°C).
7. In a small bowl, whisk the remaining egg with a splash of water to make a wash. Brush the buns with egg wash, and scatter with sesame seeds.
8. Bake for fifteen minutes, or until they are a lovely golden brown colour. Leave to cool on a wire rack before serving.