Are you a burger fan? Well, I am not sure if I am!
Yes, I do like burgers. But am very choosy about the kind of burgers I like. You know, those humongous mammoth burgers with overflowing fillings which could easily be divided into two smaller burgers; or those from which the sauces ooze out from every corner; or those into which you bite and the filling pops right out from the other end and those that makes you open you mouth wide, I mean reaaaalllly wide! Well, I am not a fan of such burgers.
The thing is I am not fond of food that is difficult to eat. I prefer my burger to be simple, easy to handle and mess free. Okay a little mess is allowed, after all being messy is one of the main characters of the burger isn't it!!?
The part I love about burgers is that they are customisable. You can chose exactly what you want in there and the proportions of your filling. An ideal burger for me would be a yummy pattie filling, lettuce or cabbage leaves, tomato ketchup a generous serving of coleslaw and finally some mayo!
So, when I decided one day that I want to make my own burgers at home, I wanted it to be completely customised. Right from my burger buns!
Interested in riding along with me on this fun burger journey? Let's begin with making the burger buns then! :) No surprises there, that I added in some wheat flour to up the healthiness of the buns and loaded them with loatsssa sesame seeds as that is how I like it! I was delighted with these as they came ou exactly how I wanted them to! :)
.....Stay with me to check my choice of patties that I paired with these guys and finally my personalised Burger :)
Makes - 4 burger Buns
All Purpose Flour (APF) - 2.5 cups
Wheat Flour - 0.5 cup
Warm Water - 2 cup
Instant Yeast - 2 tsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive Oil - 1 tbsp
Sesame Seeds - 1-2 tbsp
How to make the dough?
- In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
- Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
- Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.
- After about an hour or hour and a half, the dough which was kept for proofing, would have doubled in quantity.
- Punch down the dough and deflate it.
- Keep the sesame seeds in a shallow cup ready for use.
- Lightly grease your palms and make even sized dough balls about the size of an orange.
- Slightly flatten these balls and dab them in the cup of sesame seeds so that the side facing the cup gets generouly coated with the sesame seeds. Gently turn over, and flatten the bun a little more and place them on a greased baking tray. The side with the sesame seeds should be facing up.
- Do this for all the dough balls and allow them to proof for about 15 minutes.
- Meanwhile pre-heat the oven to 170 degrees.
- The dough balls would have further risen at the end of the second proofing. Now, bake them for about 6-7 minutes or until the crust is nicely brown.
- Take them out of the oven and place them on a wire wrack for cooling.
- Top them with a few drops of milk so as to ensure the buns are soft upon cooling.
- Using a perforated nice, slice them into half and your burger buns are ready and waiting! :)