Soft Burger Buns with black and white sesame (not brioche-style)
If you're mixing by hand or using a stand mixer, add the softened butter and the salt to the flour and mix thoroughly. Then add the remainder of the dry ingredients (except the yeast). Slowly add the liquid and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the lefthand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size.
Tip the dough out onto a floured board. Weigh the dough and divide into five equal portions.
Turn a portion over and gently flatten. Bring in each of the edges into the middle until you have a loose ball.
Turn the dough over, smooth side up and, with your cupped hand, gently massage the dough into a ball.
There's a very good video of this technique here:
Place the dough bun onto a tray lined with parchment paper and gently flatten out the top.
When all buns are ready, cover with a piece of parchment paper and leave at room temperature until they have doubled in size.
Preheat the oven to 190⁰C.
Before baking, whisk up the egg and milk and brush onto the top of the buns. Then sprinkle with the sesame / poppy seed mix.
Bake on a centre shelf for 20 minutes until lightly baked and until they sound hollow when tapped on the underside.
Cool on a rack.
These buns can be cut in half and then frozen for ease of use when you're ready to use them.