My family loves burgers but I don’t really like the buns you buy in the supermarket that are full of preservatives and sugar. I have tried a few recipes of soft buns before to try and match the moist texture of the traditional burger buns but each time the result didn’t come close. Then, I saw that my friend Nadine from Nuage de farine had posted a recipe that looked the business so off I went and made it. It was delicious and some went into my daughter’s lunch box and she ate it all (she usually wastes half the bread by not eating the crust because she doesn’t like it too hard)! This will be made again and again…
Source: Nuage de farine
500g bread flour
15g fresh yeast or 2 tsp of dry yeast (or fast action yeast)
2 tsp sea salt
75g milk (I used buttermilk because I had use it up)
25g olive oil
2 tbsp milk for the glaze and sesame/poppy seeds for the topping (optional)
- Weight the olive oil in the measuring cup and set aside.
- Place all the ingredients except the olive oil into the TM bowl and mix 30 sec/37C/speed 3 (you can leave the measuring cup OFF).
- Lock the lid and knead 3 min, leaving the measuring cup off. After 1 minute of kneading, pour the olive in a slow trickle through the hole in the lid.
- Finish the kneading time and tip out the dough into an oiled bowl. The dough is quite sticky at this stage so remove the blades to take it all out. Cover the bowl and leave to rise in a warm place for 1 to 2 hours or until doubled in size (an oven heated at 50C for only 1 min or a plate warmer make great rising chambers!).
- Punch down the dough and flatten it on a floured worktop then fold it in 3 while flattening it. Divide the dough in 8 equal buns then cover with a tea towel and leave to rest for 5 minutes to get the gluten to relax.
- Shape the buns and place on a baking tray covered with greaseproof paper/baking parchment/silicone mat. Cover with a tea towel and leave to rise for another hour in a warm place.
- Preheat the oven at 200C.
- Brush the buns with milk and sprinkle with seeds if using.
- Bake for 15 minutes. Leave to cool on a rack and enjoy!
- Note: these buns, like any bread, can be frozen after the first rise or after the cooking time.