My good friend Jimmy Ginger tweeted me at the end of the week to see if I had any good soft burger bun recipes. My answer was let me have a play at the weekend and I will get back to you.
Now Jamie aka “Jimmy Ginger” is a keen foodie, BBQ fanatic and more importantly a very good artisan chilli sauce maker. So I know the standard will need to be high.
I have known Jamie all my life, even as kids we were foodies, a passion we inherited from our parents. We both ended up in the City working for financial institutions. However we let our creative sides run wild outside of our respective offices. Mine being generally focused on bakes, whereas Jamie’s is growing chilli peppers for his delicious artisan sauces but we both are passionate about BBQ.
So after a few attempts I have landed on the below recipe which are soft and delicious. They are only proved once, which is a great time saver if you are getting ready for a big BBQ.
These rolls are also made with plain (all purpose flour) rather than strong bread flour and use milk and butter in the mix. That combination makes a rich, soft and buttery roll, perfect for a BBQ’d burger.
Please pop along to Jimmy Gingers website to read his story and take a look at his store and chilli shop.
Makes: 12 rolls
Oven Temp: Gas 6, 400F, 200C (180C Fan)
Ingredients
600g plain flour
2 teaspoons salt
7g fast acting yeast(1 sachet)
2 tablespoons caster sugar
120ml water
230ml milk
40g butter
1 egg
Sesame seeds or poppy seeds optional
2 baking sheets
A little extra flour for dusting and a little oil or butter for greasing the baking sheets
Instructions
1. Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
2. Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
3. In a small pan warm up water, milk and butter to around 120F/50C. Ensure the butter has melted (so it is quite warm to the touch). This will help kick start the yeast.
4. Make a well in the centre and add in the egg and most of the the warmed liquid ingredients. Reserve a little which can be added through the next step.
5. Mix together well and bring to a ball. You dont want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
6. Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
7. Once the dough is smooth and elastic, gather into a ball
8. Split the dough into 12 pieces and roll into balls. Slightly flatten the balls and place on a greased baking sheet, 6 to each sheet. Cover with oiled plastic wrap and leave to rise until doubled. About an hour in a warm room.
9. Preheat oven to 200C/180C Fan.
10. You can brush the risen rolls with a little milk and sprinkle with poppy/sesame seeds if using.
11. Bake for around 10-12 mins until golden brown . Once out of the oven I like to brush over a little melted butter to give them a shine. Cool on a wire rack.
- 600g plain flour
- 2 teaspoons salt
- 7g fast acting yeast(1 sachet)
- 2 tablespoons caster sugar
- 120ml water
- 230ml milk
- 40g butter
- 1 egg
- Sesame seeds or poppy seeds optional
- 2 baking sheets
- A little extra flour for dusting and a little oil or butter for greasing the baking sheets
- Oven Temp: Gas 6, 400F, 200C (180C Fan)
- Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
- Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
- In a small pan warm up water, milk and butter to around 120F/50C. Ensure the butter has melted (so it is quite warm to the touch). This will help kick start the yeast.
- Make a well in the centre and add in the egg and most of the the warmed liquid ingredients. Reserve a little which can be added through the next step.
- Mix together well and bring to a ball. You dont want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
- Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
- Once the dough is smooth and elastic, gather into a ball
- Split the dough into 12 pieces and roll into balls. Slightly flatten the balls and place on a greased baking sheet, 6 to each sheet. Cover with oiled plastic wrap and leave to rise until doubled. About an hour in a warm room.
- Preheat oven to 200C/180C Fan.
- You can brush the risen rolls with a little milk and sprinkle with poppy/sesame seeds if using.
- Bake for around 10-12 mins until golden brown . Once out of the oven I like to brush over a little melted butter to give them a shine. Cool on a wire rack.