Soft and huge burger buns that require an equally large patty. 🙂
They are perfect for summer barbecue evenings. And should you not be able to eat such a large burger, you can easily choose to make smaller buns out of the recipe than it says here.
4 LARGE BUNS
3 DL WHOLE MILK
50 G YEAST
1 TBSP. SUGAR
30 G BUTTER
500 G FLOUR
1 TSP SALT
1 EGG YOLK, MIXED WITH AT BIT OF WATER TO AN EGG WASH
Heat the whole milk and stir the yeast out into it.
Add sugar and let it sit for 5 minutes, the liquid will foam.
Melt the butter, then let cool slightly.
Whisk the butter into the milk and add the flour a little at a time.
When half of the flour is added, add salt to the dough and then the rest of the flour.
Knead the dough soft and smooth, until it doesn’t stick.
Place the dough in a bowl brushed with a little oil and cover with a cloth. Place the bowl in a warm place and let it rise for 1½ hours.
Roll the dough into 4 buns (approx. 215 g each) and place them on a baking sheet with paper, let them rise again for 30 minutes.
Preheat the oven to 200 degrees celsius.
Brush the buns with the egg wash and bake them in the middle of the oven for 20-25 min.
They are finished when you can lightly tap the bottom and they sound hollow.
Let the buns cool underneath a cloth so that the hard crust becomes soft again.