Homemade Burger Buns

Method:

• Sift the flour into the bowl of an electric mixer. Add theyeast and sugar, then whisk together by hand until combined.
• Make a well in the centre of the flour mixture. Add theegg, oil, and most of the water (about ¾ cup). Using a wooden spoon, graduallymix the wet ingredients into the dry ingredients until a rough dough forms.
• Attach the bowl to the mixer fitted with a dough hook and knead on a low to medium speed (speed 2 works perfectly). Add a little extra water if needed. The dough should be soft, slightly sticky, smooth, and shiny.
• Once the dough comes together (after about 1–2 minutes ofkneading), add the salt.
• Reduce the mixer speed to Speed 1 and continue kneading for a further 5–7 minutes.

  The dough isready when it no longer sticks to the sides of the bowl but remains slightlysticky at the bottom.
• Transfer the dough onto a lightly floured surface and knead briefly by hand, tucking the edges underneath to form a smooth ball.
• Place the dough in a lightly oiled bowl and brush a littleoil over the surface.

  Cover the bowl with a clean tea towel or cloth and leave toproof until doubled in size.
• Oncethe dough has doubled in size, gently punch it down to release the air. Turn itout onto a lightly floured surface and divide it into 10 equal portions. Shapeeach portion into a smooth ball.
• Arrange the buns on a baking tray lined with baking paper.Cover with a clean cloth and leave to proof for a further 60 minutes.
• Preheat the oven to 180°C fan-assisted.
• Whisk together 1 egg and 1 tablespoon of cold water. Brushthe tops of the buns with the egg wash and sprinkle with sesame seeds.
• Bakefor 20-25 minutes, or until the buns are golden brown

  Transfer to a wire rack and allow to cool before serving