Super Soft Eggless Bakery Style Burger BunsVeg

1

In a pan over low heat, whisk together the flour and water.

2

Cook continuously until the starches gelatinize and the mixture starts leaving the sides of the pan. Transfer to a bowl, cover with cling wrap, and let it cool completely.

3

In a large mixing bowl, combine the plain flour, salt, milk powder, and the majority of the sugar. Mix well and set aside.

4

In a separate vessel, combine lukewarm water with the remaining sugar and the instant dry yeast.

5

Stir well and let it sit in a warm place for about 10 minutes until it becomes frothy.

6

Pour the yeast mixture and the cooled roux into the bowl of dry ingredients.

7

Knead by hand until a rough dough forms. Transfer the dough to a clean work surface and knead for 2–3 minutes until smooth and pliable.

8

Incorporate the cubed butter and continue kneading for another 7–8 minutes until the fat is fully integrated and the dough is soft but firm.

9

Place the dough in a bowl, cover with cling wrap, and let it rise in a warm spot for 1 hour.

10

After the first rise, knock the dough down. Move it to a work surface with a light dusting of flour and knead for about a minute.

11

Divide the dough into 5 or 6 equal portions. Smooth each portion into a tight, slightly oval-shaped ball.

12

Place the shaped dough balls on a baking tray, cover with a damp muslin cloth, and let them proof for another hour.

13

Brush the proofed buns with a milk wash and sprinkle with sesame seeds. Bake in a preheated oven at 200°C for 15 minutes.

14

Once baked, brush the hot buns with melted butter and cover them with a damp cloth while they cool completely to ensure a soft texture.