The buns are sweet, have a crunchy-ish top and a soft inner, add real substance to the burger without taking the flavour from the star of the burger - in this case homemade chicken thigh schnitzel.
Give them a try - this makes 10 rolls so you should have plenty left over to freeze for another night!
1 cup milk
1/2 cup water
4 1/2 cups plain flour
1 tsp instant yeast
2 tb caster sugar
1 1/2 tsp salt
In a saucepan, heat the milk, water and butter over low heat, until it starts to simmer, take off the stove and allow to sit until luke warm..
In your mixing bowl add plain flour, yeast, salt and caster sugar. Gradually add in the milk until all combined and mix/knead until you have smooth texture. Lastly mix in the egg for about 2 minutes by machine, 5 minutes by hand.
Divide the dough into 10 parts, roll into flattish bun shapes and place on greased baking tray Cover with cling film and allow to prove for 1 hour. (Be careful of hungry dogs who might nab one or two whilst they prove near the heater!)
Preheat oven to 190 degrees c
Place buns in oven for 12-15 minutes until light golden on top.
Cut in half, toast the inside of the buns under the grill and serve with your favourite burger!
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