Burger Buns

Burger Buns - Nandita Pai Shirali

Makes - 4 burger Buns

Time (approx): 

• Prep - 15 mins
• Proofing - 60 mins
• Shaping - 15 mins
• Baking - 15 mins

Ingredients

All Purpose Flour (APF) - 2.5 cups

Wheat Flour - 0.5 cup 

Warm Water - 2 cup

Instant Yeast - 2 tsp

Salt - 1/2 tsp

Sugar - 1 tbsp

Olive Oil - 1 tbsp

Sesame Seeds - 1-2 tbsp

Method:

How to make the dough? 

• In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.

• Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
• Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.

After about an hour or hour and a half, the dough which was kept for proofing, would have doubled in quantity.

Punch down the dough and deflate it.

Keep the sesame seeds in a shallow cup ready for use.

Lightly grease your palms and make even sized dough balls about the size of an orange.

Slightly flatten these balls and dab them in the cup of sesame seeds so that the side facing the cup gets generouly coated with the sesame seeds. Gently turn over, and flatten the bun a little more and place them on a greased baking tray. The side with the sesame seeds should be facing up.

Do this for all the dough balls and allow them to proof for about 15 minutes.

Meanwhile pre-heat the oven to 170 degrees.

The dough balls would have further risen at the end of the second proofing. Now, bake them for about 6-7 minutes or until the crust is nicely brown. 

• Take them out of the oven and place them on a wire wrack for cooling.
• Top them with a few drops of milk so as to ensure the buns are soft upon cooling.
• Using a perforated nice, slice them into half and your burger buns are ready and waiting!