Burger Buns / Soft White Loaf
These lovely soft buns are perfect for burgers, ham rolls, jam sandwiches or pulled pork. Make them into lovely soft rolls or bake it in a loaf tin for a lovely traditional soft loaf.
Servings
8
Ready In:
3.5 he
Lever:
Beginner
Skills covered
Bread, Baking, Glazing, Rolls, Weighing and Measuring
Burger Buns / Soft White Loaf
By: Chloe Coker
These buns are not full brioche buns but the milk, butter and egg makes them soft and chewy, perfect for burgers and rolls. Alternatively bake the dough into a loaf for a lovely soft white. Make a double batch and freeze for later..
Instructions
200ml milk
25g butter
100ml water
1 egg yolk
500g strong white bread flour
10g instant yeast
10g salt
1 egg yolk plus 1 tbsp milk to glaze
optional: sesame seeds to top
- Place the milk in a pan and bring to just below boiling point. Take the pan off the heat and add the butter, so that it melts. Once the butter has melted, add the water. Leave to cool to blood temperature, then stir in the egg yolk
- While the milk is cooling, place the flour, yeast and salt in a bowl. Make a well in the centre and pour in the cooled milk mixture. Stir together to form a dough.
- Knead the dough until smooth and springy:
- knead by hand for 10 minutes; or
- knead in a food processor/table top mixer for 5 minutes; or
- try the folded method: tip the dough into an oiled bowl. Fold the edge of the dough into the centre, turn the bowl a quarter turn, fold the edge in again. Do a total of 8 folds – this should take you no more than a minute or so. Leave the dough to rest for 10 minutes. Repeat the folding process 3 more times.
- Place the dough in a lightly oiled bowl, cover and leave to rise for 1 hour or until doubled in size.
- When the dough is risen, divide it into 8. Roll each piece into a ball and place on a floured baking sheet, leaving a few centimetres between each one. Cover with clingfilm and leave to prove for around 40 minutes until 1 ½ times the size.
- Preheat the oven to 200*c. Brush the buns with an egg glaze and top with sesame seeds if you are using them. Bake in the oven for around 20 minutes until the buns are well risen and golden and sound hollow when tapped on the base. Cool on a wire rack.
Tips, Tricks and Teaching Info
Enriched Dough
This type of dough is called an enriched dough. Additions such as wholemeal flour, eggs, butter, milk, sugar, honey and beer will make the dough lovely and soft and delicious but they will make it take longer to rise as they inhibit the yeast so don’t worry if your dough is slow to rise – give it time
Glazing
Glazes add a finish to the top of your bread. In this recipe we use an egg glaze to make the buns shiny but you can also use milk, egg white or just a sprinkle of flour.