Hamburger buns

Mix the flour, sugar, and salt. Add the yeast. Mix and add the milk and water.
Note: I usually mix the water and milk in a separate bowl, just in case my hand slips.

Let the dough rest for 15 minutes.

Knead it until it’s nice and springy. If it’s too hard, add more water. If it’s slightly too wet, just keep kneading.

Now for the butter. You can add it with the milk and water, or knead it into the dough, bit by bit. I use the latter method.

Note: I add extra water with a spray bottle. This way I can small amounts in a distributed manner.

Let it rise for 30 minutes.

You can add another kneading step if you find it’s still not soft enough. Then let it rest for another 30 minutes.

Cut the dough into 100g pieces, then form them into balls.

Forming: Roll a ball, flatten it, pull the sides into the middle, then roll it on your palm.

Note: You can calculate the weight of each bun depending on the weight of your meat patties. I usually go 1:1, so 100g buns for 100g patties.

Line a baking tray with brown baking paper. Put in the rolled up buns. If you want flatter buns, gently push down, flattening them slightly.

Let them rise for 30-60 minutes.

Pre-heat the oven to 180°C, top-bottom.
Beat up two eggs, spread them over the top of the buns.

Put the tray in the oven, check after 15 minutes.

And you’re done! Have yourself a well-deserved night of homemade hamburgers!