Quarantine Day # 80 The Best Soft Hamburger Rolls

 I always make my own hamburger and hot dog rolls but I often find that once they cool off, they aren't as fluffy and soft as I would like them to be.  So, I've been experimenting and I finally found a recipe I really like.  All of the people that received my Memorial Day food got hot dogs on these buns and every single person raved about them.

And one of the secrets to making them soft is to place them on a cooling rack as soon as they come out of the oven and then covering them with a towel as they sit.  The towel traps the steam which helps to keep them fluffy.  Here's the recipe:

Ingredients

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360 ml (1.48 cups) Warm milk (about 41 Cor 105 F)
1 (1 ) Egg large
60 grams (0.26 cups) Melted butter
2 tbsp (2 tbsp) Sugar
2 1/4 tsp (2 1/4 tsp) Instant dry yeast (1 envelop)
1 1/2 tsp (1.5 tsp) Salt
440 grams (3.52 cups) Bread flour
65 grams (0.52 cups) All-purpose flour - additional up to 110 grams
1 Egg wash beaten egg with 2 tbsp water

• 2 tbsp Sesame seeds or poppy seeds

Instructions

Prepare dough in a mixture

• Using an electric bowl with the dough attachment.
• Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
• Then add flour and salt to the mixer bowl. (not the additional flour) 
• Knead starting on low for two minutes until all the dry flour is absorbed.
• Scrape the sides of the bowl. The dough will be soft and wet and that's OK. 
• Knead for about 3 more minutes on medium adding only enough flour help with kneading. 
• You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic! 

Prepare dough by hand

• In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
• Place flour and salt in the mixer bowl. (not the additional flour) 
• Add in the yeast mixture.
• Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
• Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.

Finger test

• Now for my usual finger test. (By now you probably don't need me to show you this..! (see progress pictures on my blog)
• Dig two fingers in - Pick your fingers -- the dough spring back. You should barely see your finger marks on the dough.
• The dough will still be a bit sticky. This is how it should be -soft, very elastic, still a little sticky.

Prove the first time

• Place in an oiled bowl to rise for about an hour or more until double in volume.
• Once double in volume. Punch down.

Divide and form buns

• Divide the dough into 10 to 12 depending on how big you want the burgers.
• Let rest for 10 minutes. This will help with forming the buns.
• Form the buns exactly the same way I showed you in my post for dinner rolls.

Prove again before baking

• Cover with cling/plastic wrap and let rise in a warm place for about 45 mins to an hour.
• Once double in volume... Apply egg wash and sprinkle sesame seeds.

Baking the buns

• Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
• Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
• Let rest for 15 mins before you remove the kitchen cloth or serve.