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1
Make the standard basic bread dough.
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2
If using a bread maker, put in the ingredients and let it run through the first rising.
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3
Grease the insides of your 10 cm rings with oil.
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4
I made the top two with foil (from a strip 1 cm wide, 33 cm long).
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5
Divide the balls of dough into 5 portions and roll into balls (about 75 g each).
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6
If you want taller buns, make them 80-85 g each.
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7
To prevent them from drying out, cover with plastic wrap or something similar and let rest for 20-30 minutes.
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8
After resting, lightly ball up each piece and press into the rings.
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9
If you ball up the dough too tightly, it will be hard to shape them inside the rings.
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10
Press down lightly and gently as if getting rid of excess gas.
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11
Let sit in a warm place for 30 minutes to 1 hour for the final proofing.
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12
Brush with an egg wash and top with sesame seeds.
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13
Bake for 15-17 minutes in an oven preheated to 190C.
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14
Once completely cooled, slice horizontally, fill with a hamburger patty and condiments, and enjoy!
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15
You can also freeze them (Let them defrost naturally, then lightly toast).
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16
I bought 8.5 cm-diameter rings so I tried making buns with 65 g of dough.
