Homemade cupcake burger buns

I know the title for this particular recipe sounds like two things that should never be mixed, but I couldn’t think of what else to call these. They are burger buns but I have used cupcake tins to bake them. They are perfect for the mini burgers I make for the family.

I have made my own burger buns for a while but they are often various shapes and sizes which is handy when my burgers are also of different shapes and sizes, but I really felt it was time for some consistency. This also neatly avoids the arguments over who has the largest!!

The basic recipe for the bread is as follows:

Ingredients:

  • 500g strong white flour
  • 7g fast action yeast
  • 10g fine sea salt
  • 325 ml warm water
  • about 10ml olive or rapeseed oil
  • Sesame seeds (optional)

Method:

  • I tend to use my food mixer with a dough hook as it makes bread making such a breeze, however if you don’t have one of these the recipe works equally well with some elbow grease and a little time.
  • If you are using a mixer, put all your ingredients in the bowl except for the oil, and set to your lowest speed. Once the ingredients start to come together you can drizzle in your oil. Then leave mixing for between 10 and 13 minutes. Your dough will be silky smooth at this point.
  • If you are using your muscles, then all you need to do is put your dry ingredients in your bowl, combine them, and then add your wet ingredients. Initially use a dinner knife to start combining your ingredients, then get stuck in with your clean hands and knead thoroughly for at least 10 minutes until your dough becomes silky and elastic.
  • Once you have your dough the method becomes the same. Put the dough in a bowl and cover with either cling film, a damp tea towel or my favourite, a shower cap. Leave for around an hour or until doubled in size.
  • Once your dough is ready, take it out of the bowl and gently knock it back. You are now ready to divide up into around 10 equal pieces for your lightly greased cupcakes tin. Pop the pieces of dough into your tin, cover again and leave for around thirty minutes or until they have puffed up into burger bun shaped buns! Whilst they  are proving you can preheat your oven to 200 degrees C.
  • Once those burger buns have proved themselves, you can pop on your sesame seeds if you are using them. Gently brush the buns with a little water or milk and then sprinkle on the seeds.
  • Pop them into your hot oven for 10 minutes at 200 degrees and then reduce the temperature to 180 degrees C for around another 10 minutes. Do check them as ovens vary so much.
  • Once they are golden brown and sound hollow when tapped you can tip them out onto a cooling rack.
  • Once cold you can split them for your burgers. Don’t try to cut them when they are hot as you will burn your fingers and you will rip the bread!!

Enjoy,

Lx

Advertisements

One thought on “Homemade cupcake burger buns

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s