I’ve said it before and I’ll say it again – one of my favourite things to make at home is bread. Not only does it taste miles better than anything from the shop, it makes the whole house smell incredible.
Tonight I made pulled pork for the first time (more on that, and the epic coleslaw to go with it another time). It smelt so good cooking away in the crockpot all day that I knew boring old bland supermarket burger buns were not going to be good enough…enter homemade burger buns. And it was so easy! Mix, rise, knead, rise, shape, rise, bake, EAT!!
Clearly the pulled pork was the hero in this dish but I’m telling you, that soft, fresh burger bun came a pretty close second and took the whole meal to another level. The perfect, lazy summer Sunday dinner.
Homemade Burger Buns
4 1/2 tsp active dried yeast
1 1/2 cups warm water
75g melted butter
1 1/2 TBSP sugar
1 1/2 tsp salt
3 TBSP milk powder
4 1/2 cups flour
Egg glaze – whisk all ingredients together
1 TBSP water
1/2 tsp sugar
Measure the first 6 ingredients into a large bowl with 2 1/2 cups of the flour and mix thoroughly. Cover and leave for 15 minutes in a warm place.
Stir in the remaining flour, adding just as much as is needed to make a firm dough, ready to knead.
Knead by hand or with the dough hook of an electric mixer for 10 minutes, adding extra flour if necessary. Put a couple of teaspoons of oil into the clean dry bowl, turn the dough in the oil, cover with cling film and leave in a warm, draught free place for 30-40 minutes.
Lightly knead the dough in the bowl for 1 minute, then turn out onto a lightly floured surface. Divide the dough into 12 pieces (each roughly 95g – I weighed each piece of dough to ensure they were the same size). Roll into smooth balls, arrange on a well greased baking tray and leave to rise in a warm, draught free place for about 1 hour or until doubled in size.
Brush with egg glaze (see above) and bake at 200°C for 12-15 minutes until golden brown on top and underneath.
Recipe adapted from Simon & Alison Holst’s “The New Zealand Bread Book”