How could we have missed this. All those flour and water recipes and no hamburger buns. We have pizza and pasta and some more obscure things, but no hamburger buns. Mouse and Devil’s Advocate are currently editing the book, while L’Artiste does the layout. It is strange how you often only see inconsistencies once everything is formatted. Anyway, last night they realised they have no hamburger buns. Milky Bar Devil laughed as this is what he wanted to contribute. “Why didn’t you say so?” Mouse asked a bit annoyed. “Ah well, I thought that everything has to be crunchy, the buns, the pizza base, the grissini… I thought you aren’t interested in a soft bun.” He gave Mouse a big elfish smile and it was immediately clear why he prefers the soft buns. He has a big gap in his teeth.
“No, you got the wrong impression there” said Mouse. “We always point out that tastes are different. Some people like a soft pizza base, others a crunchy one. It’s simply that I like it crunchy, but for the completeness of the book we definitely need hamburger buns. So would you please give me your recipe!”
Milky Bar Devil handed over his piece of paper and Mouse was surprised how quick they could be made. Despite it being a yeast dough, they only need to rise once. She shook her head in disbelieve. “Does this really work?” she asked. “Yes,” Milky Bar Devil said and grabbed the recipe back. “Give me half an hour and I’ll quickly throw them together for you.”
3 cups of flour, 2 teaspoons of dry yeast, 1 teaspoon of sugar, 1 cup of lukewarm water. 6 tablespoons of vegetable oil, 1 egg, 1/2 teaspoon of salt.
Baking paper or silicon mat for the tray.
Put flour in a bowl and make a well in the middle. Pour in water and add the yeast and sugar and sprinkle a little of the flour over the water (the sugar and flour will help the yeast to become active). Let stand for 10 minutes until the yeast is foamy.
Preheat the oven to 2200C
In a separate bowl whisk together egg, salt and oil with a fork. Then add the yeast and flour. Work everything into a soft dough and knead for about 5 minutes until it is smooth and elastic. To start with the dough is very sticky and will want to stick to the work surface and your hands. Do not add more flour, just knead until it is an elastic, non-sticky dough. Divide into 8 balls and place on tray lined with a silicon mat or baking paper. Flatten the balls lightly to form a disc.
Cover with a clean tea towel and let rest for at least 10 minutes or until the oven is heated to the right temperature.
Bake for 15 minutes or until golden brown. Let cool on a wire rack.