Soft and fluffy buns

Lush and soft buns for hamburgers and burgers on the water without milk.

Ingredients

• 500 gr sifted flour
• 1 egg
• 250 ml warm water
• 1 tsp salt
• 3 tbsp sugar
• 40 gr softened butter
• 20 g live yeast (7 g dry)
• ½ tsp turmeric for yellow crumb buns
• sesame seeds for decoration
• 1 yolk + 1 tbsp. milk for brushing

Directions

1. Crumble yeast, add 1 tbsp. sugar, 3 tbsp. flour, add 250 ml of warm water and mix well. Leave to rise in a warm place for 30 minutes.
2. Soft and fluffy buns - step 2 2
3. Add turmeric to the dough that has come up for a pleasant yellow color of the buns, 1 egg at room temperature (it is better to get it out of the refrigerator in advance), 1 tsp. a spoonful of salt, 2 tbsp. sugar, 40 gr soft butter. Mix all ingredients. Gradually sift the flour.
4. Knead the dough, it should be very soft, not sticky to your hands. In no case do not add too much flour, otherwise you can score it, it will be dense and hard.
5. Cover the dough with a film or towel and let it rise and increase at least 1.5-2 times in volume.
6. Cover the dough with a film or towel and let it rise and increase at least 1.5-2 times in volume.
7. Lubricate the working surface with vegetable oil, shift the dough, knead it a little, divide it into 8 parts. From this amount of dough, 8 buns weighing 118 grams each are obtained. Form each piece into a bun, folding the edges inward to form a smooth bun top.
8. Put the buns on a baking sheet lined with parchment, and again leave to proof for 30-40 minutes. I usually put in the oven preheated to 50 degrees, and then turned off.
9. Lubricate the buns with 1 yolk with 1 tbsp. milk. Sprinkle sesame seeds on top.
10. Bake for 20-25 minutes at a temperature of 160-180 degrees. Sprinkle the finished hot buns with water and cover with a towel until cool. If you have leftover buns, then store them in a plastic bag so that they stay soft longer.