Recipe Adapted from King Arthur Flour Website
Curd-1/4cup +a pinch of Baking Soda (this serves as the egg substitute)
Luke Warm Water-1/3-1/2cup
Instant Yeast-1/2tbs (If using dry yeast use the same amount)
1. In a bowl add flour, salt, sugar, butter, yeast and curd baking powder mixture.
2. Add water to kead a soft and slightly sticky dough. You may not use up the 1/2cup of water So start from 1/4cup and add tablespoons of water as you knead. Stop when the dough consistency is reached.
3. On a counter, knead the dough for 10 minutes to make it soft, silky and pliable. This kneading helps in developing the gluten.
4. Place the dough in a clean bowl and keep it covered for 1 hour or until double. I place the dough in a measuring jar to keep track of its volume.(an idea from the king arthur website)
5. When the dough is double in volume, transfer it to counter and punch it down.
6. Divide the dough into 4 equal parts.
7. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
8. Place the balls on a greased baking tray with enough place for rising.
9. Flatten each ball.
10. Keep it covered with a towel until it has doubled.
11. Preheat oven to 160C. I used a black tray. If you are using an aluminium tray, then set the temperature to 180C.
12. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
13. Place the tray in the centre rack and bake for 15-25minutes or until the top is golden.
14. Do not forget to rotate the tray in between to avoid burning of the corner buns.
15. Remove the tray from oven and brush the buns with melted butter.
16. Allow it to cool completely before handling.
17. Prepare burgers and relish…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Submitting this to Yeastspotting