Burger Buns

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I am on a diet. You know, I keep saying that so as to believe it and try to keep away from temptation. I have to be strong, so as to lose 2 more kilos and then I will be ok. The thing is, that I have a food blog though and I cannot sustain from cooking otherwise there would be no interest for my blog right? Right. Another thing is that I love to cook. Whenever I make something good, I feel like an artist who finishes a piece of art. At this point, I must tell you that I have absolutely no talent in any artistic thing, that being painting or sculpting or singing or dancing. So the only artistic thing I do and do it good is cooking. So, even though I am on a strict diet and believe me I am, I will continue to give in to temptations because without them life would be so boring and vein.
I came across these buns on King Arthur’s site, as I was browsing on the internet, and the one thing that caught my eye is, the fact that no kneading is required. Everything is being done by the mixer. I love that. I do not have the physical strength or the will to knead. I wish I could, but my stamina is exhausted in work and in the raise of my child. I admire all those people who can. I really do. I am just not this type of person. Please do not hold it against me. Anyway, these buns are exquisite. I totally recommend them to you. Apart from burger buns you can toast them, make sandwiches or even eat them alone. They taste so good. My husband seats next to me and wonders what I am writing with so much eagerness. But when it comes to food I get really excited. Anyway, enough with talking let’s do some work here.

Burger Buns

Ingredients
170 gr. – 227 gr. lukewarm water
28 gr. butter
1 large egg
418 gr. all purpose flour, for Greeks use bread flour
49 gr. sugar
1 ¼ tsp salt
1 tbsp instant yeast
1 egg + 1 tbsp water
Poppy seed

Instructions

Put everything in the mixer plus the 170 gr. of water and mix with the paddle in slow gear. If you see that the dough needs more water start adding 1 tbsp at a time while the mixer is kneading it. When the dough starts gathering around the paddle then you know it’s ready. Continue to knead for 10 to 15 minutes. Flour a big bowl and put the dough on it. Cover it with a towel and let it rise for an hour. Gently deflate the dough and divide it into 8 pieces round 3 cm. high by 8 cm. diameter. Put a cooking paper on a baking sheet and brush with olive oil. Place the buns, cover them again with the towel and let them stand for another hour. In the meantime take an egg whisk it with a tbsp of water. Preheat oven to 175° C. When the buns has raised after the one hour brush them with the egg mixture and throw poppy seed (as I did) or sesame or anything you want. Bake for 12 to 15 minutes, or until they get a nice golden color on top. A piece of advice: go slow with the water. I used more than 170 gr. I do not know exactly how much approximately 2 to 3 tbsp more.

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