Burger Buns

Really the best way to eat these is with a burger, but they are equally good with strawberry jam (no butter remember!) and are also delicious with cold roast pork and apple sauce.


  • 250g Strong White Bread Flour
  • 1 Sachet of Easy Action Yeast
  • 5g Maldon Salt
  • Half tablespoon of caster sugar
  • 75ml warm milk
  • 75ml warm water
  • A beaten egg
  • 10 (or so) ml Rape Seed Oil

To make 5 or 6 buns…

Mix all the ingredients (only half the beaten egg though – save the rest for later – also don’t use the poppy seeds now!) together in a bowl; empty out onto the countertop and start kneading!  It always seems to me to be a wetter dough than I expect, but don’t worry… I use a spatula in my right hand so that I can scrape the dough back together without both hands needing to get covered in wet dough

Knead for 10 minutes or so – dust the dough with flour and put in a bowl covered with a tea towel – and leave to rise in a warm place for 1 hour

Once risen – divide the dough into 6 pieces.  Flatten each one before shaping into a round (give it a good squash while re-shaping, you want to get rid of the air, I think).  Put each little bun onto a tray lined with greaseproof paper.  Brush with some of the rest of the beaten egg.  Cover with cling film and leave in a warm place for 30 mins

Remove cling film and brush the rolls again with egg.  Then sprinkle with sesame or poppy seeds (Fabulous Baker Bros, whose recipe this is minus the butter, advocate sesame seeds; I prefer poppy) and leave to rise, covered again in cling film for another 30 mins.  Pre-heat your oven to 210˚c

Remove cling film and cook for 10 -15 minutes until looking golden and amazing!  Leave to cool for as long as you can resist them.  The best way to eat them is filled with a burger and slices of red onion, gherkin and tomato – mustard and maybe ketchup?!

Image on right is a left over burger served the next day with some cold roasted onion…


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