Introduction: Homemade Buns for Burgers
Tonight I'm making the superburger once again since it was such a hit. For the occasion, I'll bake the buns because the bought ones were not that great, too "fake-ish", like artificial, too crumbly not enough compact to accommodate the super meatball. I wanted to try a recipe I saw on Vivalafocaccia.com blog a wonderful "rosetta" bun , but I didn't have 16-20 hours for the first pool rising so I tried a compromise between my favorite recipe for making no-knead bread and the Vivalafocaccia's technique for shaping these delicious buns. My buns eventually puffed up less than those rosette, the crust is crispy and the crumb is compact enough although very light, perfect for burgers!
Here are the ingredients for 10-11 buns:
• 1 1/2 cup flour 00
• 2 cups manitoba
• 1 3/4 cup warm water
• 2 teaspoons yeast granules
• 2 teaspoons sea salt
• black and white sesame seeds
Pour the water in a large bowl add the yeast and mix with a wooden spoon. Add the flour and salt and mix well. Put the mixture on a work surface, I use a large silicone mat, and knead vigorously for about 10 minutes or until the dough becomes smooth and elastic. Cover it with some cling film and a kitchen towel and let rise for 1 hour. After this time cut the dough into portions of approximately 80 g, flatten each piece and fold the flaps on themselves to form little balls. Let proof for about 30-40 minutes. After this time sprinkle the work surface with flour and with an apple cutter make an indentation on each dough ball, without cutting all the way, in order to get the typical design of a rosetta bun. Give a round shape to the balls and put them to rise for 1 hour, covered and with the design in contact with the work surface. Then place them on a baking sheet lined with parchment paper with the design now on top. Brush the rolls with a little water and sprinkle with sesame seeds. If you have a baking stone as I have, put the sandwiches on a pizza peel covered with baking paper. The oven must be very hot, about 250 °. Put a shallow pan on the lower shelf of the oven and when you put your bund in the oven pour some boiling water in the pan . Cook your buns for about 15-20 minutes or until they are golden. Remove from the oven and let cool on a rack. They are excellent eaten on the day you bake them, but they are good even the next day. I put two buns in my husband’s lunch box and I filled them with mixed salad leaves and a few slices of tasty mortadella and he was really pleased.
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