These were so soft – they made for perfect chicken burgers.
- 300g plain flour
- 1 packet of yeast (instant is fine)
- pinch of salt
- 1 tsp sugar
- 200ml milk
- 1tbsp butter
- 1 beaten egg
- 1tbsp milk
- pinch of salt
- sesame seeds or poppy seeds
- Mix the flour, yeast, salt and sugar in a bowl.
- Warm the milk and butter in a saucepan, until the butter is just starting to melt.
(Science bit: Don’t let the milk get too warm. It should be around 38C – body temperature – for the yeast to activate.)
- Pour the milk and butter into the dry ingredients, and mix together to make a rough dough. If the mixture is too wet, add a little more flour (try not to add too much – it’s ok for the dough to be a little sticky).
- Lightly flour your work surface, and knead the dough until it is smooth and silky (this takes about 5-10 minutes).
- Put the dough in a greased bowl, and cover it with some greased cling-film.
- Leave the dough in a warm place to rise for about an hour, until it has doubled in size (remember, yeast likes warmth).
- Once it has risen, turn the dough onto a floured surface.
- Pull off pieces of dough, about the size of golf balls. Flatten the smaller piece of dough, and pull the sides into the middle of the dough. This will ensure your rolls rise in a nice shape. (Bad description of what to do I know.. See The Pink Whisk for a pictorial description.)
- Place the rolls onto a greased baking tray. Give each roll some space for growth. Cover with a tea towel for a second chance to rise in a warm place for about 30 minutes.
- Preheat your oven to about 220C.
- Beat together the eggs, milk and pinch of salt, and paint the risen dough with the glaze, before sprinkling on some poppy seeds or sesame seeds.
- Bake the buns in the preheated oven for 15 minutes. They should be a nice golden brown colour. Put them on a cooling rack, or do as I did; slice in half, smother in ketchup, cheese and salad. Add a nice meaty chicken burger and devour!