Difference between revisions of "Burger Buns"
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(Change ot flour amount. Recipe also said 3 1/2 cups, but that's 600g.) |
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* 2 tbsp butter |
* 2 tbsp butter |
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* 1 lge egg |
* 1 lge egg |
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* |
* 420g plain flour |
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* 1/4 cup sugar |
* 1/4 (or 50g) cup sugar |
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* 1 1/4 tsp salt |
* 1 1/4 tsp salt |
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* 1 tbsp yeast |
* 1 tbsp yeast |
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Latest revision as of 00:12, 14 March 2015
Ingredients
- 3/4 to 1 cup of lukewarm water
- 2 tbsp butter
- 1 lge egg
- 420g plain flour
- 1/4 (or 50g) cup sugar
- 1 1/4 tsp salt
- 1 tbsp yeast
Method
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
- Heat oven to 180C.
- Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
- Bake the buns in oven for 15 to 18 minutes, until golden. Remove them from the oven.
- Cool the buns on a rack.
