Hamburger buns

Ingredients for 1 servings:

• 200 ml water, lukewarm
• 14 g yeast
• 25 g butter, in flakes
• 500 g wheat flour
• 25 g sugar
• 1 tsp salt
• 4 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 32 minutes

slightly firmer than store-bought buns – serves 8 pieces

Dissolve the yeast in lukewarm water. Combine the flour, butter, sugar, and salt in a bowl and mix. Add the water and yeast slowly. You may need less or more water for a nice dough. The amount of water varies from batch to batch. Cover the kneaded dough and let it rise in a warm place. Then knead the dough again by hand on a floured surface. Form eight equal-sized balls, place them on a baking sheet lined with baking paper, and flatten them. Make sure the surface of the dough is as smooth and seamless as possible, as otherwise it could crack during baking. Cover again and let it rise in a very warm place for about another hour. It’s best to let it rise in the oven at 30-40°C. About halfway through the rising process, brush the buns with water and sprinkle with sesame seeds. Press the seeds down lightly, or they’ll crumble too easily after baking. Once the buns have risen, remove the baking sheet from the oven and preheat it to 220°C (top and bottom heat). Then bake the buns. After 12 minutes, the buns should have taken on some color and be ready. The result is eight large buns that are significantly softer than regular buns, but firmer than the ready-made hamburger buns from the supermarket. These homemade buns can easily accommodate a 180g patty without the bun falling apart.