Beautiful soft burger buns are fabulous for a meaty or veggie burger. They are even great for a nice roast pork sandwich.
These for me are a cross between a burger bun and a brioche bun.
First, you activate the yeast in warm water, milk and sugar for 5 minutes until foamy. Then you rub the flours with the salt and butter. Add the egg and combine all together with the milk yeast mixture.
The key is to not add extra flour while kneading the dough as they will become less soft. Use 2 scrapers to slap back and forth as it will be slightly sticky to move. Or if you have, use a food mixer. Knead for 8 to 10 minutes until smooth and elastic.
Let prove in a covered bowl for 2 hours, tip: lightly oil your dough to help not stick to the bowl while rising.
Then roll into 8 balls and let prove again on a tray with greaseproof paper for 2 more hours.
Once your buns have fully risen, heat your oven to 200°c. Place a tray with water at the bottom on the oven and cook your burger buns for 15 to 20 minutes until golden brown. (turn around halfway during baking). Allow cooling.
Serve with a delicious burger or roast pork sandwich, like below.