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Burger Buns

INGREDIENTS

     +    

750g T55 bread flour

200g-wholewheat flour

100g-rye flour

50g sugar

20g salt

100g butter

15g dried yeast

30g malt extract

380ml water

350g yogurt or buttermilk

Scale at 80g

Method

     +    

Place all the flour into a machine bowl with the salt, malt extract and butter. Leave for 5-8 minutes before placing the yeast and sugar into a jug together and leave for 5 minutes.

 

Add the buttermilk and yeasted water, turning the speed up to medium and mix for 6-8 minutes.

Turn to a high speed for four minutes and then turn out and knead for 5 minutes. Leave to prove in a warm place. Prove for approx 90 minutes, then knock back, cutting to 80g weight pieces.

Shape and place on a floured tray. Prove for approx 60-80 minutes, then egg wash with a yolk wash and sprinkle with plenty of sesame seeds.

Bake at 200c for 10-12 minutes, then cool on a wire rack.

Share on facebook
Share on twitter
Share on whatsapp

Burger Buns

INGREDIENTS

   +   

750g T55 bread flour

200g-wholewheat flour

100g-rye flour

50g sugar

20g salt

100g butter

15g dried yeast

30g malt extract

380ml water

350g yogurt or buttermilk

Scale at 80g

Method

   +   

Place all the flour into a machine bowl with the salt, malt extract and butter. Leave for 5-8 minutes before placing the yeast and sugar into a jug together and leave for 5 minutes.

 

Add the buttermilk and yeasted water, turning the speed up to medium and mix for 6-8 minutes.

Turn to a high speed for four minutes and then turn out and knead for 5 minutes. Leave to prove in a warm place. Prove for approx 90 minutes, then knock back, cutting to 80g weight pieces.

Shape and place on a floured tray. Prove for approx 60-80 minutes, then egg wash with a yolk wash and sprinkle with plenty of sesame seeds.

Bake at 200c for 10-12 minutes, then cool on a wire rack.

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