This is a really easy one proof recipe adapted from Killer toast, and gives tasty, soft and fluffy buns. They remain soft till the next day. You can use it for any filling or shaping, I have used them for mini luncheon meat buns and burger buns here.
However, the dough was rather wet and sticky and you do have to get a reasonably good window pane.
I get many questions about the eggwash and the shiny look. The eggwash is a whole beaten egg brush on just before baking, I do not add in milk or water. To get even browning, you can turn the tray around in the middle of baking and/ or turn on the fan mode for the last 5 min of baking. The real key for me is to stand in front of the oven while the buns are baking and use whatever ways to ensure they are baked evenly.
Recipe (makes 5 burger buns and 9 mini luncheon meat buns)
- 260g bread flour
- 25g sugar
- 1 egg (50g)
- 60g milk
- 60g – 70g water
- 3/4 tsp yeast
- 25g butter
- 1/3 tsp salt
- luncheon meat slices
- black sesame for topping the burger buns
- 1 whole beaten egg for egg wash
1. Add all main ingredients except salt and butter and knead till rough dough forms. Add in salt and butter and knead till window pane. Shape into a round dough and rest for 15 min.
2. Divide the dough into 50g – 60g portions. Pat away bubbles and shape into round dough. Do this by rolling up and pinching down the sides till you have a round elastic dough.
3. Place onto baking tray and press down gently to flatten it so it looks more like a burger. Proof 50 – 60 min.
4. Eggwash and scatter sesame seeds on top.
5. Bake at 175 deg C for 20 min. Adjust temperature and time according to your oven.
Luncheon Meat Buns
6. Divide the dough into portions of 25g. Shape into little round doughs as above. Repeat for all portions.
7. Take a round dough. Roll out with a rolling pin into a long strip like below.
8. Wrap around the luncheon Meat like a blanket.
9. Set aside to proof for 50-60 min. Eggwash.
10. Bake at 175 deg C for 20 min. Adjust temperature and time according to your oven.
22 Comments Add yours
Hi, do you knead the dough to window pane using hand or mixer?
Hi, I use a combination, mostly by machine, last 5 min by hand.
I see. How long did you use the machine to knead the dough?
About 20 to 40 min, depending on the recipe. Wet ones are especially difficult to come together.
Today I try your recipe to bake bread. But unable to get the window pan. The dough is wet n sticky, may I know 60g milk is fresh milk or milk powder.
It’s fresh milk. It should not be so sticky after some kneading.
Is it possible to make the dough with luncheon meat all ready the night before in the fridge? Then put in oven in the morning fresh?
No, it will overproof and collapse.
Do i continue kneading if the dough is still wet and sticky? Thanks.
what oven you use?
can I make bread using hand? I dun ve bread machine at home.
Yes can, but I have not tried. There are also steps to hand kneading.
Hi, can i use a bread maker to make the dough with the above recipe? Coz the time by using bread machine to make the dough is 1.5 hrs.
Yes I have others doing so. But like you have pointed out, the 1.5 hour is not ideal.
Are the butter , milk and water at room temperature ?
All straight from the fridge and cold.
Can I keep half of the dough in fridge and bake it 2 days after? Maybe freeze it?
Don’t think so.
Hello. I’ve been making and following your yoghurt buns recipe and assorted buns with good success. I would like to know if we could replace the egg in the hamburgher buns with yoghurt or chia seeds. Thank you.
Egg with yoghurt is ok, but not the chia seeds.