About this recipe:These burger buns are soft, light and delicious. The best part is that the breadmaker does all the hard work! You can also use this recipe to make hot dog rolls. Serve these at your next summer barbecue.
What's for dinner?
Makes: 12 burger buns
250ml warm water
2 tablespoons rapeseed oil
410g bread flour
1 tablespoon caster sugar
3/4 teaspoon salt
1 teaspoon vital wheat gluten
2 1/4 teaspoons dried active baking yeast
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Place the water, rapeseed oil, flour, sugar, salt, vital wheat gluten and yeast into the tin of a bread machine in the order recommended by the manufacturer, select the Dough cycle and turn on the machine. Line baking trays with baking parchment.
When the cycle is finished, remove the dough to a lightly oiled work surface and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking trays and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 180 C / Gas 4.
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.