Making Large Seeded Burger Buns

These homemade large seeded burger buns are soft, fluffy, and perfect for holding all your favourite burger toppings. The addition of fermented wheat flour adds a slight tang and depth of flavor, while the sesame seeds on top provide a delightful crunch. This recipe yields six generously sized buns, ideal for any burger enthusiast. Why not try making a typical high quality steak beefburger,  pulled pork burger or a wonderful vegetarian burger.

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for more precise measurements)
• Whisk
• Dough scraper or spatula
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Pastry brush
• Small saucepan (optional, for melting butter or warming milk)
• Wire cooling rack

Preparation and Baking Times

• Preparation Time: 25 minutes
• First Rise: 1 to 1.5 hours
• Shaping: 10 minutes
• Second Rise: 45 minutes to 1 hour
• Baking Time: 15-18 minutes
• Cooling Time: 20 minutes
• Total Time: 3 to 3.5 hours

Ingredients

For the Dough

• 500g strong white wheat flour (bread flour)
• 50g fermented wheat flour (sourdough starter discard or pre-fermented flour)
• 7g instant yeast (about 2 1/4 teaspoons)
• 10g salt (about 1 3/4 teaspoons)
• 30g sugar (about 2 tablespoons)
• 250ml warm water (about 1 cup, at 38°C/100°F)
• 60ml warm milk (about 1/4 cup)
• 50g unsalted butter, softened (about 3 1/2 tablespoons)
• 1 large egg (optional, for richer dough)

For the Topping

• 1 egg, beaten (for egg wash)
• 2 tablespoons sesame seeds

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl, whisk together the strong white wheat flour, fermented wheat flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • In a separate small mixing bowl or jug, mix the warm water, warm milk, and softened butter.
   • If using an egg, lightly beat it and add it to the liquid mixture.
3. Combine the ingredients:
   • Gradually pour the liquid mixture into the dry ingredients, mixing with a dough scraper or spatula until a shaggy dough forms.
   • Once the dough comes together, transfer it to a clean, lightly floured surface.
4. Knead the dough:
   • Knead the dough by hand for about 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky. If the dough is too sticky, add a little more flour; if it’s too dry, add a small amount of water, a teaspoon at a time.
5. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased mixing bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.

2. Shaping the Buns

1. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions. Each portion should weigh approximately 140g for evenly sized buns.
2. Shape the buns:
   • Shape each portion into a smooth ball by pulling the edges of the dough to the center and pinching them together.
   • Roll the dough balls between your palms or on the work surface to form a tight, smooth surface.
   • Place the shaped dough balls on a baking tray lined with parchment paper, spacing them evenly to allow room for rising.
3. Second rise:
   • Cover the buns loosely with a clean kitchen towel or plastic wrap and let them rise for 45 minutes to 1 hour, or until they have puffed up and nearly doubled in size.

3. Preparing and Baking the Buns

1. Preheat the oven:
   • About 15 minutes before the buns are finished rising, preheat your oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens.
2. Apply the egg wash:
   • In a small bowl, beat 1 egg to create an egg wash.
   • Using a pastry brush, gently brush the tops of the risen buns with the egg wash. This will give them a beautiful golden-brown finish and help the sesame seeds adhere.
3. Add the sesame seeds:
   • Sprinkle the sesame seeds generously over the tops of the buns.
4. Bake the buns:
   • Place the baking tray in the preheated oven and bake the buns for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
   • If you have a kitchen thermometer, the internal temperature of the buns should reach 90-95°C (194-203°F).
5. Cool the buns:
   • Once baked, remove the buns from the oven and transfer them to a wire cooling rack.
   • Allow the buns to cool completely before slicing and serving.

Additional Tips and Variations

• Storing: These buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns individually wrapped in plastic wrap and then in a freezer-safe bag. They can be defrosted at room temperature or reheated in the oven.
• Fermented Wheat Flour: If you don’t have fermented wheat flour, you can substitute with an additional 50g of strong white wheat flour. The flavor profile will be slightly different but still delicious.
• Enriched Dough: For an even softer and richer bun, you can add 2 tablespoons of milk powder to the dry ingredients. This will make the buns more tender and flavorful.
• Seeds: Feel free to experiment with other seed toppings like poppy seeds, flax seeds, or sunflower seeds for variety.
• Whole Wheat Variation: For a more wholesome bun, substitute 100g of the white wheat flour with whole wheat flour. You may need to add a bit more water to the dough as whole wheat flour absorbs more liquid.

Nutritional Information (Per Bun)

• Calories: Approximately 260 kcal
• Protein: 8g
• Carbohydrates: 44g
• Fat: 6g
• Fiber: 2g
• Sodium: 300mg