Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups (11oz/319g) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup (4floz/113ml) whole milk
  • 1/4 cup (2oz/57g) butter, (softened)

Instruction

  • In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
  • In a separate jug whisk together the milk and eggs.
  • Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don't need it all to make the dough come together)
  • Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
  • Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 - 2 hours.
  • To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
  • Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
  • Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
  • Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.