Perfect for beginners, our Sweet and Soft Burger Buns are light and fluffy and can be made in just six steps using Allinson's sweet dough.
Combine with our Hot Dog Rolls, made with Allinson's white dough and you’ve got yourself a BBQ (no guarantees on the weather, mind).
10 ingredients6 steps
Vegetarian
Method
Step 1
MIX
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.
Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on two flour-dusted baking sheets – they’ll need room between them for growing.
Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6), with a roasting tin full of boiling water on the base of your oven.
Step 6
BAKE
Use a fork to beat together the remaining egg and honey. Brush all over each bun, then sprinkle with the seeds. Bake the rolls for 18-20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.
Ingredients
MetricImperial
For the Dough
500gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
275mlWhole milk
50gUnsalted butter (cubed)
1Free range medium egg
75gBillington's Unrefined Golden Caster Sugar
1.5 tspSalt
Plus
1Egg(s) (free range) (medium for glazing)
4 tbspHoney (for glazing)
4 tspSesame seeds
Utensils
Mixing bowl
Nutritional information per 108g serving
Energy 346cal
Fat 8.3g
of which Saturates 4.2g
Carbohydrates 57g
of which Sugars 17g
Protein 9.9g
Salt 0.9g
10 Baker Ratings
Loved the added touch of honey in the egg wash. Easy recipe to follow. Don’t rush the proving time. Used twice now.
Love this?
Can this be frozen?
Baking Mad
Yes! You can definitely freeze this bread dough. We would recommend double wrapping in cling film or foil to avoid freezer burn and can store for up to 2 months. When you are ready to bake, remove from the freezer the night before and allow to thaw in your fridge. Split the thawed dough and shape into rolls then allow to prove before baking, as per the recipe instructions.
