"fluffy soft burger buns garunteed to suit every taste"
active dry yeast
Mix sugar with 250 g. of water. Add yeast and put the mixture in a warm place to activate the yeast for 10 minutes.
Seive the flour. Add the salt and the oil to the flour. Mix well untill the oil is fully incorperated in the flour.
Add the water yeast sugar mixture to the flour mixture. Mix well untill a ball is formed. Add the rest of the water slowly. Add untill the dough is soft enough but not sticky. Kneed the dough well (8 minutes by hand).
Make a ball out of the dough. put it in an oil greased container and cover the cointainer with cling film. let it rise for 1 hour or until it doubles in size.
punch the dough down. cut it into pieces 100 g. each. make each piece into a ball.
place the balls in burger molds or large muffin molds. let them rise again for 1 hour.
bake in a preheated oven at 220°C for 11 to 13 minutes or until golden brown in color.
cool on a rack completely before placing in closed container.