Gotta love some soft buns
As someone that is ‘happy out’ in the kitchen and I also like to think I feed my kids well, no junk food in this house, well very little, maybe some frozen fish fingers for ’emergency’ dinners. As anyone with young kids knows it can be very hard to get them to eat and try different foods, to broaden their palates, to just Try something new!
I first came across ‘Sloppy Joes’ in 1990 when myself and a friend spent 3 months of the summer in the USA at working as a camp councillor at a scout camp. My mum was a great cook, and she exposed us to lots of different foods growing up but I had never heard of ‘Sloppy Joes’ until I was 19, not so popular in Scotland and Ireland in the 70s and 80s.
Anyway, getting back to the buns, I made Sloppy Joes for my 2 a while ago, and they loved them, but I was not happy with the recipes I found, lots of sugar and ketchup, as they were American, too sweet! So, I came up with my own version, no ketchup, only a little sugar and using turkey mince instead of beef, that recipe to follow as well.
To make my ‘Sloppy Joes’ perfect and me happier in knowing exactly what my offspring are eating these soft milk buns are a winner. They are also great for burgers, in any flavour, or even to eat just as a bread roll.
Soft burger buns
- 400 ml whole milk, plus extra for brushing
- 200 ml Water
- 100 g unsalted butter
- 500 g Manitoba flour
- 500 g Type ‘0’ flour
- 1 tbsp Caster sugar
- 2 tsp Salt
- 25 g Fresh yeast or 10g dried yeast
- 2 Eggs
- Sesame seeds (optional)
- Put the milk, butter and water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
- When the milk and water mixture is just warm, so you can put your finger into it place the fresh yeast into it and allow to dissolve. If using dried yeast add it directly to the dry ingredients
- Tip the flour, sugar, and salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 24 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
- Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container or freeze.