Saturday is baking time, and I just have a good recipe for hamburger buns. And no need to swear - they say, the hamburger is not Russian food. A cutlet with a roll is quite a universal and international dish. Mikoyan introduced it in our country - and Mikoyan knew a lot about food.
The only problem is that you can't always buy a delicious roll, and you can't buy it everywhere. The shops are mostly very strange, they are lush, but empty, and stale quickly.
And these - very much even nothing.
We take:
- 500 grams of flour + for a backing when you mold the buns
- 2 tablespoons flat tablespoons of sugar
- 1 flat teaspoon salt
- Yeast (quantity - according to the instructions on yours, I have a saf-moment most often, ordinary, therefore - half a packet)
- 250 ml milk
- 50 gr. butter
- 1 egg
- Well, sesame seeds for sprinkling, or caraway seeds, or any seeds.
How we cook:
We dilute yeast in the entire amount of milk by adding sugar and a spoonful of flour (from 500 grams). We leave to roam, so that a thick foam appears.
Then add salt and egg. Stir well, add the rest of 500 grams of flour and knead.
And only then add the melted butter, and knead again until the dough stops sticking to your hands. I have already written more than once why I do this - if the oil is added earlier, before the dough is kneaded without oil, the yeast works worse and the dough has a clear aftertaste. For the same reason, I first dilute dry yeast in water or milk, although it is recommended to add it directly to flour.
As always, we let the dough rise twice, then divide it into parts weighing 50 grams each and roll each into a ball. We spread it on a sheet covered with parchments, flatten it slightly on top and leave it to distance for thirty minutes.
Lubricate with an egg, sprinkle with sesame seeds, bake for 15-20 minutes at 180 degrees.