Burger Buns/Bread Rolls
This recipe is based upon a similar recipe from King Arthur Flour of course with my modifications.
This is one recipe I absolutely love to make again and again. You can play with the shaping of the rolls, and kids can even join in this. You can fill the rolls with any of your favorite fillings. And of course, it always tastes fabulous.
- All Purpose Flour - 250 grams
- Whole wheat flour - 250 grams
- Lukewarm Water or a Mix of Milk and Water - 300 ml (1 1/3 cup)
- Butter or Olive Oil - 35 grams
- Sugar or Honey - 2 table spoon
- Salt - 1 teaspoon
- Instant Yeast - 2 teaspoons
- Sesame / Flax / kalongi seeds - as required
- Egg - 1 (for egg wash)
Take ¼ cup lukewarm water and add 1 teaspoon of sugar and the instant yeast. Mix it well and set it aside to rise.
Mix the flour and salt in a bowl.
In another large bowl mix all the wet ingredients, except butter. Add the risen yeast mix to this. Start adding the flour mix, a cup at a time, mixing it well with a silicon or plastic scraper (if you do not have a scraper, then mix by hand) until you get a very wet dough which starts pulling off from the side of the bowl. Add butter a little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw), adding a little flour at a time (only if required) until you get a very loose but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically become smooth. Do not add excess flour and do not knead too hard.)
Place the dough in a lightly greased bowl. Grease the dough also. Cover it with a wet cloth and let it rise at room temperature (preferably in a warm place) until it has doubled in size. This can take from 1 to 2 hours.
Gently deflate the dough and divide the dough into 8 equally sized and shaped balls. Flatten these balls of dough on your palm into 3 inch sized shapes. Place the rolls/buns on baking sheets. Lightly brush them with the egg wash.
Cover them with a wet cloth and let the dough rise for 45 to 60 minutes (preferably in a warm place) until it has doubled in size again.
Just before baking, brush the rolls/buns with egg wash or milk and top them with flax seeds or sesame or kalonji seeds.
Bake the rolls/buns in a preheated oven at 180o C for 25 to 30 minutes until they are done and golden brown. Remove the rolls/buns from the oven and brush them with melted butter and let them cool on a wire rack.
I bet these rolls/buns will taste so much better than store bought ones. The aroma that will fill your home when you bake these buns will be so amazing that you will be forced to bake these again and again. In fact you may never buy store bought buns again. Happy baking…..
Tips to Remember:
• The amount of water required may vary depending on your climate. Use less water in the summer or in humid climates. Use more water in winter or in drier climates.
• Baking time can vary depending on your oven.
• The dough may seem very sticky, but after kneading, it will automatically become smooth. Do not add excess flour and do not knead the dough too hard.
• You can brush the dough with egg wash to get a golden color for the crown.
• You can replace all-purpose flour with various other flour or combinations of flours.