Eight Bells

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Thursday, May 20, 2010

Perfect Breadmaker Burger Buns

Most supermarket burger buns leave a lot to be desired in the flavour and texture department and are often too small for a real Kiwi burger. When you want a burger bun for your 1/4 pound beef patty, steak or whole chicken breast, lettuce, tomato, beetroot, bacon, cheese, pineapple, fried egg, gherkin and onions and you don't want the insides to end up on the outside before going into your insides then these are the buns for you.

Perfect Burger Buns

1 1/2 cups warm water, less two tablespoons
3 1/3 cups white flour
3 tablespoons rice bran oil
2 tablespoons milk powder
2 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons dry yeast

Place the ingredients in your breadmaker in the order recommended by the manufacturer. Set the machine to dough mode, start.
Lightly grease a sheet of baking paper or lightly coat with cooking spray. After the bread machine has finished making the dough gently punch the dough down so that any large bubbles are gone. Tip the dough out and using a sharp knife, divide into six equal pieces. Form each piece into a ball by gently rolling and passing from hand to hand a few times and then place on the greased baking paper. Press down each ball so it is about 3cm thick and make sure the pieces of dough are at least 5 cm apart.

Cover buns with another sheet of greased baking paper (do not use a tea towel). Put in a warm place (hot water cupboard with cat removed should be fine) until doubled in size in around 40 minutes.
Preheat the oven to 180C. When the dough is ready, remove the top sheet of baking paper and bake in the centre of your pre heated oven until the tops are golden brown and you get a hollow sound when you knock them on their bottoms (lol), this should take around 16-18 minutes.
Place buns on a rack to cool, they are best eaten the same day but will keep well for a day in a sealed plastic bag or bread bin.


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