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Milk burger buns

Author
Cookinero 31 Oct 2022
18470
Milk burger buns

Milk burger buns can be used not only for their intended purpose, but also just like that - as a replacement for regular bread. They are prepared from yeast dough, so you can’t call them fast. But you won't regret a minute of your time! The buns are airy and so tasty that they cannot be compared with the best store-bought ones. And if you cook burgers with homemade cutlets and complement them with good vegetables, then you will never want to buy these in restaurants again!

How to cook Milk burger buns

Step 1

Prepare dough for buns. In a deep bowl, mix flour with sugar and salt. Add yeast. Make a well and pour water with milk into it. Knead the dough and knead it for at least 10 minutes. You can do this in a mixer (nozzle hook) or a bread machine.

Step 2

Gather the dough into a ball, grease with a little olive oil, put on the bottom of the bowl, and cover the bowl itself with cling film. Leave in a warm room for about an hour and a half (the dough should double in size).

Step 3

Milk burger buns

Knead the dough and divide it into pieces, weighing 75 g. Roll them into balls and place on a baking sheet covered with baking paper. Flatten the balls with something flat, cover with foil and leave in a warm room for about 40 minutes. (I have special molds for making burger buns, but they can be easily dispensed with). Put the oven to warm up to 220 degrees.

Step 4

Milk burger buns

Brush the buns with beaten egg, sprinkle with sesame seeds and bake for about 10-12 minutes, until browned. Let cool and cook burgers according to your favorite recipe.

Milk burger buns - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, but the texture and rise may vary slightly.
When stored in an airtight container at room temperature, the buns stay fresh for 2-3 days. For longer storage, freeze them.
Yes, replace the milk with almond or oat milk and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the regular egg wash.
You can substitute sugar with honey, maple syrup, or a sugar alternative like stevia, but adjust the quantity to taste.
Adding a bit more fat, like butter or oil, to the dough can make the buns softer. Also, avoid overbaking.
Yes, you can freeze the dough after the first rise. Thaw it in the fridge overnight, shape, and let it rise again before baking.
You can use poppy seeds, flaxseeds, or even a sprinkle of coarse salt for a different flavor and texture.
Yes, adjust the portion size by dividing the dough into smaller or larger pieces, but adjust baking time accordingly.
Wrap the buns in foil and warm them in a 300°F oven for 5-10 minutes, or microwave them for 10-15 seconds.
Yes, adding dried herbs like rosemary or garlic powder to the dough can enhance the flavor of the buns.

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