Wednesday, 13 July 2016

BBQ Burger Buns

Sometimes I like to shake things up so decided to flavour my bread for our slow roast pork bap.

To be fair it turned out far better than I expected so here's the recipe!! 

500g flour (any will do, doesn't have to be strong bread flour)
150g warm water
150g warm milk
7g dried yeast (14g fresh yeast)
Pinch of sugar
Pinch of salt
10g oil
Knorr BBQ paste

In a bowl chuck the flour salt and sugar.

I always weigh the liquids for accuracy but roughly 1g equals 1ml.

Mix all these together then add to the flour.

Knead for 5 mins until it forms a dough and leave to prove until double in size. 

Knock it back then shape into rolls, brush the tops with a little knorr BBQ paste mixed with a little water and cook on 170c for around 15 mins, the toll will sound hollow when tapped.

I served mine with slow roasted belly pork and salad.

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