Make the standard basic bread dough (Recipe ID: 2062645). If using a bread maker, put in the ingredients and let it run through the first rising.
Grease the insides of your 10 cm rings with oil. I made the top two with foil (from a strip 1 cm wide, 33 cm long).
Divide the balls of dough into 5 portions and roll into balls (about 75 g each). If you want taller buns, make them 80-85 g each.
To prevent them from drying out, cover with plastic wrap or something similar and let rest for 20-30 minutes.
After resting, lightly ball up each piece and press into the rings. If you ball up the dough too tightly, it will be hard to shape them inside the rings. Press down lightly and gently as if getting rid of excess gas.
Let sit in a warm place for 30 minutes to 1 hour for the final proofing. Brush with an egg wash and top with sesame seeds.
Bake for 15-17 minutes in an oven preheated to 190°C. Once completely cooled, slice horizontally, fill with a hamburger patty and condiments, and enjoy!
You can also freeze them (Let them defrost naturally, then lightly toast).
I bought 8.5 cm-diameter rings so I tried making buns with 65 g of dough.
Story Behind this Recipe
I wanted to try making hamburger buns out of ordinary bread dough.
The pictures I used feature dough balls that are 70~75 g -- a little on the light side. The main profile picture (showing the hamburger patties) have buns made from 80 g balls of dough. They can become a little tall, so if you want to cut them into 3 slices, so weigh the dough to 80-85 g.