5tablespoonsButter, cold, cubed(use vegan butter for vegan version)
1teaspoonWhite sesame seeds
1teaspoonBlack sesame seeds
Of the above, keep 1 tablespoon each of butter and milk aside, mixed, for brushing.
Mix milk, sugar, yeast in a container and let it stand for 10 minutes. Add vanilla extract to it after 10 minutes.
Take about 2 1/2 cups of flour (keeping the rest aside for later use), add salt, mix well.
Pour the yeast mixture in the flour and mix it, forming into a dough. Then gradually add the butter cubes one by one, along with the remaining flour. Keep mixing the dough well, while adding the butter and flour.
Knead the dough really well, about 8-10 minutes from the time when you started adding the butter. This will help form the gluten and make the dough elastic. Oil a vessel and put the dough in it, let it rest in a warm place for a couple of hours or till the time it doubles, whichever happens first. Though not required, it wouldn’t harm if the dough rests more than that.
Pre-heat the oven to 350 degrees.
When the dough is ready, punch and knead it again. Form into balls, the size of say 2 golf balls – or say make about 8 balls out of the given dough. Roll it well into balls and place these a couple of inches apart on a lightly dusted or greased baking tray. Let it rest for about 20 minutes. This is called proofing. After 20 minutes, the dough would have been almost doubled in size.
While the dough is resting, pre-heat the oven to 350 degrees.
After 20 minutes of resting, sprinkle the burger balls with the toppings of your choice – white sesame seeds, black sesame seeds, poppy seeds etc. Brush these with the milk and butter mixture that was kept aside.
Place the baking tray in the preheated oven for about 30-35 minutes. You can start with placing it on the bottom rack of the oven and then halfway, brush it again with the milk and butter mixture and then place it on the top rack of the oven. The burger buns are considered done when the top is slightly golden brown.
Each oven is different, it is suggested to start checking after about 20 minutes from the time when the buns went into the oven. In the end, if needed, can turn on the broiler for about 2 minutes to make the top more brown. If you turn on the broiler, do check it every 30 seconds, as the broiler tends to burn the food if left unattended.
Once done, remove from the oven and place it on a wire rack.
These burger buns are so delicious, you would want to eat right when it comes out of the oven. For the same reason, in case you are making these for the burger, I suggest doubling the batch - that way you don't have to restrict yourself from eating the freshly baked bread and still keep enough for the McAloo Tikki Burger! You can thank me later for this golden tip :)