One Rise Burger Buns
|One Rise Burger Buns|
I made these the other morning for breakfast. They are quick and easy to prepare. By the time I had the filling ready, the buns were warm and fresh out of the oven.
The recipe is adapted from Gayathri Kumar’s blog. This one is definitely a keeper. Thank you so much Gayathri, these are just perfect.
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 no.s
1 and 3/4 cups All purpose flour
2 tbsps Sugar
1/2 tsp Salt
2 tbsps Cooking oil
1 tbsp Instant dry yeast
Milk butter and for brushing
Sesame seeds for topping
- Sift the flour , sugar and salt together.
- Mix in the instant dry yeast.
- Add the oil and combine well.
- Add warm water and knead into a soft dough. [add a little water at a time to get the right consistency of the dough]
- Knead for about 2 to 3 minutes. Cover the dough with a lid and allow to rest for 5 minutes.[The dough has a slightly gritty feel at this point but that changes after resting it for 5 minutes]
- The dough now feels soft. Knead for another 3-5 minutes until the dough feels smooth and elastic. Divide it into 6 equal parts.
- Grease and line a large baking tray.
- Roll each portion of the dough into a neat circular ball and place it on the prepared baking tray. [Place them slightly apart , in order to give them enough space to rise]
- Cover with a damp cloth and allow to rise for 20 minutes.
- Pre heat the oven at 180 degrees C for 10 minutes. [ Do this when the dough rising time is halfway up]
- Brush the top with milk and sprinkle some sesame seeds.
- Bake in the preheated oven at 180 degrees C for around 20 minutes or until the top turns a lovely golden brown.
- Remove from the oven and transfer onto a wire rack to cool.
- Brush the hot buns with some butter.
- You may store them in an air tight container once completely cooled.
- See if the rolled ball of dough maintains its shape and doesn't flatten or spread out from below. If this happens it means that the dough is too soft or has more moisture. Add a little flour and knead a bit, to get it right. Too much moisture would give you flattish buns. [ The same happened to me in my first batch]
- You may use regular vegetable oil or olive oil. I have tried both with satisfactory results.
- I usually let the yeast activate or froth up even if I use instant dry yeast. But this method seems to work best for this recipe. Only make sure that the yeast and salt do not come in direct contact.
- In case you are using active dry yeast - Use 1/4 cup of water and 1 tbsp of sugar [from the above said ingredients] to mix along with the yeast. Wait for about 10-15 minutes for the yeast to get frothy before adding it to the sifted flour.
- Oven temperature and time may vary. I used the bake mode [ only lower heating coil was switched on] and kept the baking tray in the middle rack. It took about 20 minutes for my rolls to be ready. Do keep an eye on yours after about 10-15 minutes of baking.
Posted originally on MARCH 6, 2016