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Easy Burger Buns

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Recipes News
Add to Flipboard Magazine. Fuente: The English Kitchen - View all news from this site
Easy  Burger Buns Easy  Burger Buns

Easy Burger Buns






Ever since I found my bread baking mojo a few weeks ago I have been making and baking my own bread, much to Todd's delight!  The other day I tried making my own Burger buns!

I had been sent some lovely frozen Quinoa and Kale Burgers to try out and I wanted to make my own buns to go with it and did a search, coming up with this recipe for Vegan Burger Buns with Poppyseeds on a site called the Greedy Vegan.

Which I then adapted to use for us. We are not Vegans so using Vegan ingredients was not necessary for us.  I figured out my own non-vegan ingredients.  Also her North American measurements were quite a bit off, so I have given the proper ones here.  If you are a vegan do use her ingredients . . .

But if you are a North American, use my measurements.  They are spot on.

These are great burger buns!  They turned out beautiful and just perfect for what I wanted!  We've been enjoying them in the days since with butter and cheese and all sorts.  Yummy!

As you can see they had the perfect texture!  Just gorgeous!  I will be making these again!

*Easy Burger Buns*Makes 8 nice sized bunsPrintable Recipe 

These are beautiful buns.  Simple to make and very tasty too!  Soft and delicious!

560g strong bread flour (4 cups)350ml warm water (scant 1 1/2 cups)2 1/4 tsp easy bake yeast (for the bread machine)2 TBS softened butter2 TBS sugar2 1/2 tsp salt

To glaze:2 TBS milk1 tsp mild mustard1 tsp golden syrup or corn syrup
You will also need:1 1/2 TBS poppy seeds

Measure the warm water into a bowl along with the sugar.  Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy.   Stir in half the flour, the softened butter and the salt to make a soft sticky dough.  Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick. Shape into a smooth ball.  Clean the bowl and lightly grease.  Place the ball of dough into the bowl, turning to coat with grease.  Cover with plastic cling film and leave in a warm place to rise for about an hour.  It should have doubled in size.  Tip out onto a lightly floured board and punch down to get out any air bubbles.  Divide into 8 equal amounts and shape each into a flattish ball.  Place onto a large baking sheet which you have lined with baking paper.  Cover with a tea towl and set aside to rise for another 30 to 45 minutes.

Preheat the oven to 200*C/400*F/ gas mark 6.

Whisk together the milk, mustard and syrup.  Brush this over the tops of the buns carefully and sprinkle with the poppyseeds.

Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over.  They should be cooked through and lightly brown on the bottoms.

Remove to a wire rack to cool completely before using.   

W...


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Source of news: The English Kitchen
Source of publication: 15-08-2017 16:09
visto: 5

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