Hamburger & Hot Dog Buns

• First pour salt, sugar, milk, oil and water into the bowl, then weigh in flour and yeast.
• Set the mixer to minimum speed for the first 30 seconds, and then run at medium speed for 5 minutes. With a spatula, lift off any dough mixture sticking to the edge of the bowl to maintain the ratio between individual ingredients.
• Cover the bowl with a damp cloth and leave to rest in a warm place for about 30 minutes (during the resting period, the dough will gradually soak).
• Pour the dough from the bowl onto a work surface lightly floured with rice flour.
• Beat the dough a bit flat and fold it up to form a roll.

Hamburger buns:

• Weigh 80 g dough per bun and form them into a ball (some rice flour on the table may help for a smooth surface).
• Place the dough on the baking tray covered with baking paper, press flat (about 1-1.5 cm high) and let it cook for 30 minutes.

Hot Dog buns:

• After the resting period weigh 100 g dough per bun, form them into a ball and then roll them into 10 – 15 cm long buns (some rice flour on the table may help for a smooth surface).
• Place the buns on the baking tray covered with baking paper and allow to cook for 30 minutes.

Both variations:

• Preheat the oven to 210°C (or 200°C fan). Place an empty, fire-resistant container on the bottom of the oven.
• After cooking, thinly brush the buns with the mixture (egg yolks, milk, salt); if desired, sprinkle sesame seeds on the Hamburger buns.
• Put the buns into the oven, pour a glass of water into a previously heated container at the bottom and close the oven door immediately.
• Bake for 20 – 25 minutes depending on the desired colour of the crust.
• Take the ready-baked hamburger and hot dog buns out of the oven and let them cool down on a grid.