“Jimmy Gingers” Soft Burger Roll
A rich, soft and buttery roll, perfect for a BBQ’d burger.
- 2 teaspoon salt
- 7g fast acting yeast(1 sachet)
- 2 tablespoon caster sugar
- Oven Temp: Gas 6, 400F, 200C (180C Fan)
- Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
- Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
- In a small pan warm up water, milk and butter to around 120F/50C. Ensure the butter has melted (so it is quite warm to the touch). This will help kick start the yeast.
- Make a well in the centre and add in the egg and most of the the warmed liquid ingredients. Reserve a little which can be added through the next step.
- Mix together well and bring to a ball. You dont want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
- Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
- Once the dough is smooth and elastic, gather into a ball
- Split the dough into 12 pieces and roll into balls. Slightly flatten the balls and place on a greased baking sheet, 6 to each sheet. Cover with oiled plastic wrap and leave to rise until doubled. About an hour in a warm room.
- Preheat oven to 200C/180C Fan.
- You can brush the risen rolls with a little milk and sprinkle with poppy/sesame seeds if using.
- Bake for around 10-12 mins until golden brown . Once out of the oven I like to brush over a little melted butter to give them a shine. Cool on a wire rack.
This is one awesome ingredient!!