Pumpkin and Halloumi Burgers
I love a good burger and when you think of it, a burger is only as good as the bread roll or bun! I've been hankering after a good veggie burger for a while now and of course I had to have a really good bread roll to go with it. So, as usual I hit google and there were hundreds to choose from, but the common thread for a really soft roll was using a dough that was enriched with egg, milk and butter. Who am I to disagree, after all everything is better with butter.As usual I have blended a few recipes to come up with this one and it is such a great bread roll/burger bun, it is soft, it is still sturdy enough to take a heap of fillings and it is easy to make with everyday ingredients.
This quantity makes 6 jumbo rolls or 8 regular size rolls or 12 slider size rolls, it is totally customisable, just weigh out the final dough, divide it according to your preferred size and portion out from there. Also I have used the Thermomix to make this dough but any bread maker, stand mixer or indeed your own hands would be up for the job. If not using a TM, extend the kneading time to 10 minutes or until a really soft dough has been reached.
Ingredients for Soft, Jumbo Wholemeal Rolls, clockwise from centre top, 515 grams of wholemeal bread flour, 1 tablespoon instant yeast, 1 1/2 teaspoons salt, 1 egg, 60 grams butter, melted, 2 tablespoons brown sugar, 1 1/2 cups warm milk (neither too hot to touch nor too cold)
(I use powdered milk)
(I use powdered milk)
To the bowl of the TM add the yeast, brown sugar and warm milk, mix on speed 3 for 2 minutes
Let prove till puffed and spongy looking, then add in the melted butter and egg, mix on speed 5 for 10 seconds
Then add the flour and salt
Knead for 6 minutes, the dough will be sticky and quite wet, but that is okay, that is the secret to soft bread rolls later on
Turn dough out into a greased bowl, cover and set in a warm place for 30 minutes or until doubled in size. Weigh out dough and divide according to what size rolls you would like
Mine weighed 1056 grams, divided by 6 = 176 grams
Using both hands, turn dough over on its self while turning it around (I hope that make sense) leaving a smooth top
Pulling the bottom centre together into a tight knot
Put onto a lined oven tray, brush with milk and sprinkle over sesame seeds if you wish
Let prove again for 30 minutes or until doubled in size
And bake for 20 to 25 minutes at 200C
These really are the very best roll, so soft but robust at the same time and did I mention quite healthy, not a preservative in sight!
Hit me, what is your fav recipe for soft bread rolls?
Have a lovely day,
🍞Fi
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