6 cups strong bread flour
1⅓ cup plain flour
5 tablespoons sugar
6 tablespoons warm milk
2 cups (500ml) warm water (not too hot)
14g (two packets) dried yeast
3 teaspoons fine salt
Sesame seeds (optional)
Pour the yeast, sugar, milk and two whisked eggs into the bowl of your electric mixer or another large bowl if kneading by hand.
Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
After 20 minutes, pour in the flour and salt.
Stir it all up to combine and then knead preferably with a bread hook for ten minutes on medium slow speed.
It is important to knead the dough for at least ten minutes. You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
The dough will be quite stick and difficult to handle.
Cover the bowl and allow to rise for about two hours in a warm place. It should double in size.
Punch it down and divide the dough into eight large or 16 small hamburger buns shapes. I like to press the dough balls up with my thumbs which gives the top service a smoother appearance. Hope that makes sense.
Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another hour. Do not use plastic wrap as it will stick to the dough.
When you are ready to bake your hamburger buns, pre-heat your oven to 200c (400f).
Whisk the remaining egg and very carefully brush it over the buns. Do not push down as they will deflate.
If making sesame seed buns as I have here, sprinkle the buns just before placing in the oven.
Bake for 15 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
Place the cooked hamburger buns on a rack to cool slightly before slicing.