Super Sesame Burger Buns

These burger buns have a beautifully fluffy texture and a turbo-charged sesame flavour. These make the perfect addition to a barbeque and perfectly complement a homemade burger. This straightforward recipe can be relied upon to make great rolls every time.

The sesame oil in this recipe gives a delicious whack of flavour while the butter keeps it soft and fluffy. I like to think of this recipe as an almost-brioche, since the high fat content and extra poofy rise makes it close to an enriched dough, but creates buns sturdy enough to make into a satisfying burger without collapsing.

These buns freeze really well, so don't worry if the batch size seems too big. Just keep any leftovers in the freezer to defrost at a later date and warm in the oven before serving.

* This recipe makes between 12 - 15 buns.

THINGS YOU WILL NEED

Large Mixing Bowl

Wooden Spoon

Pastry Brush

Greaseproof paper/ Reusable baking sheet

INGREDIENTS

20g Fresh Yeast

300g Water

600g Bread Flour

10g Salt

35g Brown Sugar

50g Butter

50g Toasted Sesame Oil

1 Egg

Sesame Seeds

1) Melt the butter and set aside to cool slightly. In a large mixing bowl, dissolve the yeast in the water. In a separate bowl, mix the flour and salt together.

2) Add the flour and sugar to the bowl of yeast/water. Lightly stir the ingredients until they are loosely combined then pour in the oil and butter. Keep mixing until the dough comes together in a messy ball.

3) Tip the dough onto a smooth countertop and knead it for at least 5 minutes until it becomes smooth and elastic. The dough will start slightly sticky but will come away from the surface without any trouble - try to resist using additional flour as this may affect the texture of the buns. Make the dough into a large ball and place back in the mixing bowl to prove. Cover with cling film and leave for 1 - 2 hours until the dough has at least doubled in size.

4) Prepare two oven trays by greasing them with butter or laying down a sheet of greaseproof paper. Tip the risen dough back onto the work surface and briefly knead it again to knock out the air. Divide this into lumps of roughly 75g (I got 14 buns from this batch) and roll them into tight balls. Arrange them on the trays allowing plenty of space between buns for rising. Cover them loosely with cling film and leave them somewhere warm for another hour or two until they have at least doubled in size.

5) Preheat the oven to 180°C. Lightly beat the egg in a bowl and gently brush it over the risen buns (being careful not to squash them). Liberally sprinkle the sesame seeds over the buns and bake for 25 - 35 minutes until golden brown on the outside and fluffy on the inside. The buns will have spread so that they are lightly touching, and a good way to tell if they are cooked through is by gently pulling two rolls apart. The dough should come away easily in a soft, airy flake-like texture. If it looks sticky or gummy, the dough needs longer in the oven.

6) Best served (in my humble opinion) with homemade beef burgers, griddled halloumi or glazed teriyaki chicken fillets and assembled into a sandwich.