Baking tray for burger buns, perforated & non-stick

Baking tray for burger buns, perforated & non-stick

With the baking tray for burger buns, perforated & non-stick, you can make evenly baked burger buns that are soft on the inside and slightly crispy on the outside. Thanks to optimum air circulation, the baking tray ensures that the buns retain their shape even with sauce and meat and do not become soggy. First allow all the ingredients to reach room temperature. Mix 175 ml milk with 15 g fresh yeast, 1 egg yolk, 1 tbsp sugar and 30 ml vegetable oil. Then knead 320 g white flour and 1 tsp salt into the mixture and work the dough for about 5 minutes until it is smooth. Cover the dough and leave it to rest for 15 minutes. Shape it into four equal-sized rolls, flatten them slightly and brush them with a little milk. Leave the rolls to rise on the baking tray for another 1 hour. Brush with milk again before baking and sprinkle with sesame seeds if desired. Bake the rolls at 190 °C top and bottom heat for 12-15 minutes. After about 10 minutes, they can be removed from the tin so that you can prepare the next portion straight away. Clean the baking tin by hand with hot water and mild washing-up liquid to preserve the non-stick coating.