Burger Buns 🍔 Recipe by Yousra Benyamina
This recipe is translated from Cookpad France. See original: Pain burgers 🍔 Cooking Instructions 20 minutes 1 Mix the yeast, sugar, warm milk, and water by hand or with a mixer. Let it rest for 10 minutes. Gradually add the egg, salt, and flour. 2 Beat for a few minutes to form a smooth dough ball. Add softened butter and continue kneading for 2 minutes. Let the dough rise for 1 hour at room temperature. 3 Flour the work surface and the top of the dough, then flatten it with your hands to a thickness of 1 1/2 cm. Use a cutter to cut out rounds of dough. Place the buns on a baking sheet and brush them with the egg and water mixture, then add the seeds, pressing them down with the palm of your hand. 4 Let rise again for 30 minutes at room temperature. Bake at 400°F (200°C) with a bowl of water for 20 minutes. Let cool before filling. 1 Mix the yeast, sugar, warm milk, and water by hand or with a mixer. Let it rest for 10 minutes. Gradually add the egg, salt, and flour. 1 Mix the yeast, sugar, warm milk, and water by hand or with a mixer. Let it rest for 10 minutes. Gradually add the egg, salt, and flour. 2 Beat for a few minutes to form a smooth dough ball. Add softened butter and continue kneading for 2 minutes. Let the dough rise for 1 hour at room temperature. 2 Beat for a few minutes to form a smooth dough ball. Add softened butter and continue kneading for 2 minutes. Let the dough rise for 1 hour at room temperature. 3 Flour the work surface and the top of the dough, then flatten it with your hands to a thickness of 1 1/2 cm. Use a cutter to cut out rounds of dough. Place the buns on a baking sheet and brush them with the egg and water mixture, then add the seeds, pressing them down with the palm of your hand. 3 Flour the work surface and the top of the dough, then flatten it with your hands to a thickness of 1 1/2 cm. Use a cutter to cut out rounds of dough. Place the buns on a baking sheet and brush them with the egg and water mixture, then add the seeds, pressing them down with the palm of your hand. 4 Let rise again for 30 minutes at room temperature. Bake at 400°F (200°C) with a bowl of water for 20 minutes. Let cool before filling. 4 Let rise again for 30 minutes at room temperature. Bake at 400°F (200°C) with a bowl of water for 20 minutes. Let cool before filling. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Goat and Onions Aryca's Fried Olives California Farm Olympic Lemon ShortCake Jan’s Pinto Beans Goat and Onions Aryca's Fried Olives California Farm Olympic Lemon ShortCake Jan’s Pinto Beans ★ My small Victoria sponge★ Doodhi ka Halwa Espinacas a la Catalana Singhara flour Sprouts Chilla Chickpeas patties Capsicum Chutney / Capsicum tomato chutney recipe - Best Side dish for Idly Kalmi Saag(Water Spinach) Cutlets BeetRoot Halwa | Healthy & Easy Recipe Red poha cutlets Iron rich roadside chana masala ★ My small Victoria sponge★ Doodhi ka Halwa Espinacas a la Catalana Singhara flour Sprouts Chilla Chickpeas patties Capsicum Chutney / Capsicum tomato chutney recipe - Best Side dish for Idly Kalmi Saag(Water Spinach) Cutlets BeetRoot Halwa | Healthy & Easy Recipe Red poha cutlets Iron rich roadside chana masala