The right bread for hamburgers
Place the flour, caster sugar, salt and yeast into the bowl of the Artisan Stand Mixer fitted with the dough hook and mix, on medium speed, for a couple minutes just to combine the ingredients. Add the milk and eggs and with the Mixer on low/medium speed mix and knead for 10 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl. Add the butter, a little at a time, mixing until all has been incorporated into the dough. Knead the dough, at low/medium speed, for a further 10 minutes or until the dough has once again become smooth and elastic and is no longer sticking to the sides of the bowl. Place the dough into a lightly greased bowl and cover with a sheet of clingfilm. Set aside for about an hour or until the dough has doubled in size.
Tip the risen dough onto a lightly floured work surface and divide into 6 equal pieces, forming each into a round ball. Place the buns onto parchment lined baking trays, setting a few inches apart, and cover lightly with clingfilm. Set the trays aside for another 45-60 mins or until the buns have almost doubled in size and are light and puffy to the touch. Whilst the buns are rising preheat the Twelix Oven to 190°C on "Forced Air"
Beat the remaining egg together and glaze each bun, using a light touch so as not to deflate the buns. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven for about 20 minutes or until the buns are a rich golden brown. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.
The buns are best served on the day they are made but can also be frozen for up to a month.
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