Soft Burger Buns

In a measuring cup - add warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.Place flour and salt in the mixer bowl. Add in the yeast mixture.Do not add too much flour. This is sticky but here is where I stopped adding any more flour. This is why the burgers are SOFT.Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.Now for my usual finger test.. Dig two fingers in.... (By now you probably don't need me to show you this..!)Pick your fingers -- the dough spring back.. You can barely see my finger marks on the dough.You can see the dough is still sticking to my counter.. This is how it should be -soft, very elastic but still a little sticky.Place in an oiled bowl to rise for about an hour or more..until double in volume.Once double in volume. Punch down.Divide the dough into 10 to 12 depending on how big you want the burgers. Let rest for 10 minutes. This will help with forming the buns.Form the buns exactly the same way I showed you in my post for dinner rolls.Cover with cling / plastic wrap and let rise in a warm place for about 45 mins to an hour.Once double in volume... Apply egg wash and sprinkle sesame seeds.Bake in a preheated oven at 190C/380F for about 20 mins or until golden brown.Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.Let rest for 15 mins before you remove the kitchen cloth or serve.Since this is a picture I can only show you how soft they are by pressing them with my fingers. These are absolutely delicious and soft.I do hope you try this recipe. Until then Happy Baking.