Burger Buns

The rolls I normally make are made with a very basic recipe – 500g strong flour to 350ml water.  This makes a lovely roll – but it is crispy and quite “rustic” – great for sandwiches, but not so much so for burgers, as the effort of tearing the bread causes the burger to go all over the place.

So today I made a different recipe to make “Burger buns”.  Instead of the water, I used milk, made up to 300ml with an egg, plus 50ml of sunflower oil and 1tsp caster sugar.

Both are made in the bread maker on the “pizza dough” setting which in the case of my machine only takes 45 minutes.  For my normal rolls I give them 20 minutes to rise before baking them, but with the burger buns, I gave them an hour because the fat retards the rising somewhat.

This was them.

I was very pleased with this, they were soft, had a nice texture, and went very well with R’s brilliant burger recipe.  Unfortunately the chips made in the air fryer were less successful but you can’t have everything in this life.