Burger buns are softer than fluff! And no chemistry!

Ingredients

• Water – 125 ml
• Milk – 125 ml
• Flour – 500 g
• Salt – 1 tsp
• Sugar – 3 tbsp
• Egg – 1
• Yeast – 7 g dried or 20 g fresh
• Turmeric – 0.5 tsp
• Softened butter – 40 g
• Sesame seeds, to sprinkle
• Yolk + 1 tbsp milk, to glaze

Method

1. Step 1

   My children love burgers, and I cook them at home. Shop buns used to go into the trolley often, but they are not always tasty or fragrant, and they never match a bun just out of the oven. So I bake them at home now. Warm the water and milk to about 40°C and pour into the mixing bowl. Add yeast, 1 tablespoon of sugar and 3 tbsp flour. Stir well and leave 30 minutes in a warm place. When the yeast has a foamy cap, add the rest, then the flour bit by bit, and knead. Oil the bowl, put the dough in, cover with a tea towel or cling film. Leave in the warm 1–1½ hours until it doubles.

2. Step 2

   Knead, oiling the surface or dusting with flour. Divide into 8, shape into balls. Set on a tray, cover with a tea towel and leave another 40–60 minutes.

3. Step 3

   Mix 1 yolk with 1 tablespoon of milk, brush the buns gently and scatter sesame.

4. Step 4

   Bake 15 minutes at 180°C, then drop to 160°C for another 5–10 minutes. Switch the oven off and leave the buns in for 10–15 minutes more, then take them out, mist with water and cover with a tea towel until they cool — that keeps them soft.