When I have a burger, I don’t want it to be all bun, I like to load up the fillings. I love those flat, round buns that you can sometimes get from the supermarkets, but most often from chain bakeries such as Baker’s Delight. But, I’ve always wanted to make them myself.
They make the best steak burgers!
This is the following day – see how fluffy and light the inside is!
Flat Hamburger Buns
Author: The Bush Gourmand
Recipe type: Bread
Light and fluffy inside with a nice crunchy crust, these buns are perfect for burgers.
Ingredients
- 325g water
- 2 tsp dried yeast
- 1 tsp sugar
- 2 Tbsp olive oil
- 600g bread flour
- 2 tsp bread improver
- 1 tsp salt
Method
- Add water, yeast (avoid blades) and sugar to TM bowl.
- Warm 3 minutes/37/speed 1.
- Add remaining ingredients and select 4 mins/knead.
- Allow to rise in the bowl for 30 minutes.
- Remove from bowl and shape into a log.
- Cut into 8 even sized pieces and roll into balls.
- Place onto a large baking tray, allowing room for spreading and cover with a silicone mat or baking paper.
- Press each ball down gently, then place a heavy baking tray the same size on top.
- Cover with a cloth and allow to rise for an hour or so in a warm spot.
- Preheat oven to 180C while buns are rising.
- Bake with tray on top for 15 minutes.
- Remove the top tray and bake for a further 5 to 10 minutes.
- Tap to check that they are cooked. They should sound hollow.
- Allow to cool on a wire rack.
Notes
If your tray only fits 6 rolls on top, then either freeze the remaining dough or make it into scrolls and place them on the tray on top.
This is how I baked them with Vegemite and cheese scrolls on top.
Out of the oven
