Soft burger roll

290g UFFF

5g salt

10g vital wheat gluten

1/2 tbsp granulated sweetener I used truvia

240 ml of milk, (I used arla lacto free as it was all I had)

1 large or two small eggs, mine weighed about 75g shell on

40g softened butter

1 sachet of easy bake yeast 7g

sesame seeds

warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active

throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook

start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead

knead for 10 mins in stand mixer until it is clean from the side of the bowl

Divide into however many rolls you require, 6 to 8

shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga)

90 mins later

Sprinkle with sesame seeds

bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun?

12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C

And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way