[Opening jingle] Hi and welcome to The Bread Kitchen. You can’t have a burger without a burger bun and it’s not that difficult to make your own soft, delicious burger buns [sniffs] at home. There’s enough here to make 8 good-sized burger buns. I’ve got 450 g of good strong white flour, 200 ml of lukewarm water, 50 g of sugar, 25 g of butter, a teaspoon of salt, 2 teaspoons of yeast and 2 eggs and I’ve also got some sesame seeds. We’ll start by waking the yeast up. Put the sugar and the yeast into the lukewarm water. Give it a whisk. Make sure the sugar dissolves then leave it for 10 minutes. That will give you time to sift the flour into the bowl. Just remove anything that shouldn’t be there. Sprinkle in the salt and just mix these together with your hands. Take one of the eggs and break it into a bowl. Then separate the other egg into the yolk and the white. So we’re gonna put the white in the second bowl and put the egg yolk in with the first egg. To the egg white, add four tablespoons of water and just whisk them together. We’re gonna use this as an egg wash for the buns to help the sesame seeds stick to the burger buns. Then you can beat the egg yolk and the egg together because they’re going to go to the dough. My yeast is smelling nice and yeasty now so I’ll make a well in the centre, I’ll add in my yeast and sugar mix, the melted butter and the egg. Then mix to a nice, soft dough. All that will come together into a slightly sticky dough. Turn the dough out onto a well-floured surface and knead it well for about 10 minutes. Sprinkle your surface with extra flour from time to time if you need to if you feel the dough getting a bit sticky. After 10 minutes of kneading, you should have a nice, smooth, soft and elastic dough. Pop the dough into a lightly-greased bowl. Cover and leave in a nice, warm place till the dough has doubled in size. I think it’s fair to say that this dough has risen quite well. Let’s take the plastic off. I’ll turn the dough out onto a lightly-floured surface. Just knock it back gently. I’m gonna cut the dough into 8 pieces. Flour your hands and shape each piece into a bowl We’ll press each bowl out into about 3 inches in diameter. Spread it out if you need to and when you’ve pressed them out to about 3 inches or so, pop them onto a lightly-greased baking sheet. Make sure you can leave enough space
between them for them to puff out. Make sure that they’re fairly spaced. I’ll put the other two on a separate tray. Cover them with some lightly-oiled plastic film or pop them in a large plastic bag but either way you want to make sure that the buns don’t stick to the plastic. I’m gonna leave these in a warm place to puff up and it’s gonna take about an hour. Well, as you can see, these have puffed up really nicely. So now… I’m gonna brush them lightly with a bit of the egg wash this is the egg whites and water that we mixed earlier. Sprinkle on some sesame seeds. I’ll pop these, in the oven, 175 degrees Celsius fan oven, 190 degrees Celsius normal oven for about 15 minutes. Once they’re these lovely, golden colour, they’re cooked. So I’ll just pop them on a wire rack to cool. Ooh, how hot! Just look at how beautifully soft these are. Now all I need is some burgers to go inside… And there they are. Sizzling away quite nicely. I really can’t wait to get this meat between my buns. By the way… If you’re looking for a good burger recipe, I’ve put a link below this video. You should click on it and check it out I hope you enjoy making your burger buns and do join me next time in The Bread Kitchen. [Closing jingle]