Soft burger buns

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Ingredients
200ml whole milk, plus extra for brushing
50g unsalted butter
500g plain flour, plus extra for dusting
1 tbsp caster sugar
7g sachet fast-action dried yeast
1 egg, beaten
sesame seeds (optional)

 Method

  • Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
  • Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. 
  • Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. 
  • Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
  • Heat oven to 200C/180C fan/gas 6. 
  • Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). 
  • Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.
(from BBC Good Food)

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