These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour
Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
04Knead dough for 7-8 minutes.
05Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
06Knead the dough gently for 30 seconds with hands.
07Place dough in a large well-greased/oiled bowl.
08Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
09Punch down dough.
10Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
11Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
12Set oven to 375 degrees.
13In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14Carefully brush the tops and sides of the buns with the egg/water mixture.
15Sprinkle with sesame seeds.
16Bake for approx.22 minutes, or until golden brown.