Homemade hamburger buns

Overview

A burger bun with simple ingredients is very suitable for lazy people like me.

Put all the ingredients except butter into the bread barrel and knead the dough in one cycle
Add butter for the second kneading process
After the automatic kneading is completed, simply knead by hand until the facial fascia is pulled out
Leave to ferment in a warm place
Fermentation is complete when it reaches 2.5-3 times in size
Deflate the air, divide into 5 equal portions, roll into balls, cover with plastic wrap and let rest for 10 minutes
Cut the baking paper according to the size of the bottom of the burger mold and lay it aside
Roll each dough slightly into a round shape and place it on a burger mold for secondary fermentation
When fermented to 2-2.5 times in size, brush a thin layer of 1:1 egg-milk mixture, sprinkle with sesame seeds, and place in the oven at 170 degrees for 18 minutes
After taking it out of the oven, gently scrape the edge of the mold with a spatula, remove from the mold, and cool on the grill