Big buns

… or small. If you make your own burger buns you can make them any size you want.

Get some good ground meat, preferable dry-aged brisket, chuck or rib eye, and fire up the grill. Bake big buns for huge, juicy burgers or small for funny, cute slider as seen here. Serve with grilled vegetable and a variation of sauces.

Buns for burgers
15-20 buns

150 g butter
7 dl milk
1 kg all-purpose flour
1 tsp salt
2 tbsp sugar
1/2 pk dry yeast
1 egg

Melt the butter and add milk. The temperature should be 37 °C. Stir into the flour, salt, sugar and yeast and knead for 10 minutes in an electric mixer with a dough hook. Cover the dough with plastic and let it rise until doubled in size, about 1,5 hours. Form buns in the size you prefer by rolling the dough into round balls and pressing down to form round disks. Place on a baking sheet lined with parchment paper and let rise for 30 minutes. Lightly beat the egg and brush the buns. Sprinkle with sesame seeds and bake in a preheated oven at 220 °C for about 15 minutes.


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