Kitchen appliances and utensils: oven, stove, kitchen scale, baking sheet, measuring cup, sieve, stewpan, bowl, whisk, deep bowl, fork, silicone brush, tablespoon, cling film, parchment paper, tea towel, hot pot holders.
Ingredients
| wheat flour | 400-420 g |
| milk | 130-140 ml |
| fresh yeast | 20 g |
| sugar | 10 g |
| salt | 5 g |
| butter | 50 g |
| sesame seeds | taste |
| chicken egg | 1 PC. |
| water | 120 ml |
Step cooking
- To begin, prepare a dough for the test. Pour 120 ml of water and 130 ml of milk into the stewpan, then heat the mixture on the stove to a warm state. Add 20 g of fresh yeast to the warmed milk, before this crumble the yeast slightly by hand. Instead of fresh yeast, you can use 1 tbsp. l dry. Pour about 10 g of sugar into the stewpan and mix well with a whisk until the yeast is completely dissolved.
- Sift 2 tbsp in a stewpan. l wheat flour and also whisk so that there are no lumps. Cover the stewpan with the dough tightly and leave it in a warm place for about 15-20 minutes so that the yeast is activated and the dough increases in volume. If a magnificent cap appeared on the dough, then your yeast is good and fresh. In this case, you will get magnificent quality baking.
- Sieve about 400 g of wheat flour in a deep bowl with a sieve and add about 5 g of salt in it, then mix everything well with a tablespoon. Pour the coming dough into a bowl with flour and also mix well until a thick homogeneous state.
- Soften 50 g butter in advance at room temperature and add it to the prepared dough. Knead the dough with your hands for about 10 minutes to make it soft and lush and stop sticking to your hands. Moreover, flour is no longer needed. Place the dough on a work surface and continue to knead until it is in good elasticity. Place the finished dough in a clean bowl and cover it with a lid or cling film, then leave it in a warm place for about 40-60 minutes to make the dough fit.
- After this time, the dough will double. Take it out and wash it well with your hands to let out excess air. Then divide the dough into 6 equal parts with a knife. Form balls from each part of the dough and lay them on a work surface. Gently cover the balls with cling film and leave at room temperature for about 10 minutes to make them fit a little.
- Cover the baking sheet with parchment paper. Wrap the approached dough products with your hands and form balls, then put them on a baking sheet at a distance from each other. Press the bun blanks lightly with your hand on top, then cover again with cling film and leave in a warm place for 20 minutes.
- In the bowl, separate one egg yolk from the protein and beat well with a fork. You don’t need protein. Using a silicone brush, gently grease each bun with egg yolk. Sprinkle greased buns on top with sesame seeds.
- Preheat the oven to 180 ° C and send the buns to bake for about 15 minutes. Remove the finished buns and cover with a clean kitchen towel until completely cooled. They turn out very magnificent, soft and with a beautiful ruddy color.To prevent the buns from drying out, store them in airtight packaging, for example, in an ordinary plastic bag.
Video recipe
How to knead soft and elastic dough, and then form and bake lush fragrant burger buns, you can watch the video.
To cook really tasty burgers, you need not only to choose the original and mouth-watering filling, but also not to deprive the rolls of attention, which should be of high quality. It is for such a case that this recipe is useful to you, using which you will forever forget about store products.
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