Summer has finally arrived, and I feel that it’s the perfect time for making burgers. These little sliders will be a hit at your next party. Or if you’re like me you’ll just demolish most of them by yourself and then regret it while also feeling extremely satisfied. No matter what you decide to do with these little rolls it’ll be a good result.
If you want to make them ‘tear & share’ I’d suggest brushing a little butter between the dough balls. But in that case, it may be a little more difficult to slice the whole batch in half and lift the top off in one piece. If you’re patient, it’ll work just fine though.
This recipe makes 12 little buns. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the scald –
60g (2.1oz) white bread flour
20g (0.7oz) sugar
20g (0.7oz) butter
6g (0.21oz) salt
185g (6.53oz) boiling water
For the main dough –
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
1 medium egg (50g; 1.75oz)
240g (8.45oz) white bread flour
1 egg for glazing
Sesame seeds to sprinkle on top
For the filling –
400g (14.1oz) minced beef
100g (3.5oz) onion
20g (0.7oz) garlic
10g (0.35oz) Worcestershire sauce
50g (1.75oz) tomato relish or tomato sauce
Salt & pepper to taste
Cook the onions and garlic in oil until golden. Add the remaining ingredients and cook until thickened. Cool down and store in the fridge until needed.
To assemble –
Grated cheese
Tomato slices
Chili mayo
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the scald for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Make the scald. In a large bowl combine the flour, sugar, melted butter, salt and boiling water. Mix well. Leave to cool down completely.
- Make the dough. Add the yeast and egg to the scald. Mix to dissolve the yeast. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 30 minutes.
- Fold.
- Ferment for 30 minutes.
- Divide into 12 equal pieces. Pre-shape. Rest for 15 minutes.
- Final shaping. Place the dough ball in a non-stick paper lined baking tray.
- Cover and final proof for 1.5 hours.
- Glaze with egg and sprinkle with seeds.
- Bake at 170C (340F) fan on for 25 minutes.
- Leave to cool down for 15 minutes before slicing and assembling.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
