Burger buns

Raise the level of you burgers by making your own buns!.... using the Spoon & Pinch basic bread recipe but shaping and coating on a different way, you can create these light soft buns.

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Cook Time 20

Total Time 20

Servings rolls

Ingredients

420 ml water
675 g strong white bread flour
2 tsp salt
1.5 tbsp sugar
3 tbsp butter
30 g S&P flour booster
4 tsp S&P even-rise dried yeast
2 tbsp S&P dough creamer
1 egg for brushing
2 tbsp milk
sesame seeds

Instructions

Remove the pan from the bread machine (usually by giving it a twist). Pour in the water.
Sprinkle on the flour making sure that it covers the water. Add the salt, sugar, butter, flour booster and dough creamer in separate corners of the bread pan. Make a small indent in the center of the flour, but not down as far as the liquid, and add the yeast.
Place the pan back in the bread machine and set to the dough setting and press start. When the machine cycle has finished, remove the dough from the machine. Place on a lightly floured surface, knock back gently.
Shape into rolls; cut off 60g pieces of dough. Shape the pieces by kneading into a ball, with a smooth top. Then flatten them with the palm of your hand, making them into a disc. Place rolls well apart onto a large baking sheet – 3 rolls of 3 per baking sheet is a guide. Once you have finished shaping the dough, cover loosely with cling-film and leave to rise for 45 minutes.
Lightly beat the egg with a fork, mix in the milk. Once the rolls are risen brush them all over with the egg mixture and spread with the sesame seeds.
Put into a cold oven. Switch the oven on to 160C and cook for 22 minutes. Remove from oven and put rolls onto a wire rack immediately, to cool.
Slice in half and enjoy with a barbequed burger!