Home made Burger Buns

These buns are so easy and the egg glaze before they go in the oven gives a really lovely crunch to the crust.

Ingredients

500g Very Strong White Flour

1 sachet fast action dried yeast

1 teaspoon of salt

1 tablespoon of sugar

Approx. 300 ml warm water (2 parts cold to one part boiling)

1 egg

Put all the dry ingredients in a bowl (make sure the salt and yeast don’t directly touch) and mix thoroughly. Make a well in the bowl and slowly pour in the water mixing the flour in with a fork. As it starts to come together use your hands to make a ball, you don’t always have to use all that water. 

Lightly flour a surface and start kneading. Don’t be tempted to overflour the surface, the dough will get less and less sticky the more you knead. Carry on for about ten minutes, you’ll notice how the dough starts to get more elastic and bready.Lightly oil and cover with teatowels, leave in a warm place to rise to double its size, this will take about 45 mins to an hour.

Before

Once doubled, ‘knock back’ the dough (give it a good punch and get the air out) and knead for a few minutes. Divide into 8 and shape into balls, cover and leave again in a warm place until they have risen, about 30 minutes to an hour. If using a baking stone, preheat at 230 C.  

After 2nd Rising

Once risen, mix the egg up with a fork and glaze the buns. Place directly on baking stone (or just on a tray) and cook at 210 for 15 minutes (or until hollow sounding when tapped).