Soft Burger Buns

|Soft bread enriched with egg milk & butter.||225g strong white flour125ml water warm1 teaspoon yeast1 tablespoon golden castor sugar50g unsalted butter softened½ teaspoon salt to taste1 egg beaten|Mix the warm water yeast warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy.Put the flour and salt into a large mixing bowl add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.Make a well in the centre of the buttery flour and add the warm yeast mixture and the egg.Use your hands to mix it into a sticky dough. Tip the dough out onto a floured work surface.Knead the dough for 10 mins by stretching it on the work surface it will be sticky but don't add flour.The dough is ready when it feels soft and bouncy. Place in an oiled bowl cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.When the dough has doubled in size knock the air out and knead again for 2 mins. The dough should be much less sticky now but add a little flour if it needs it.Divide the dough into 4 - 6 even pieces. Roll into balls and arrange on lined baking tray. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again.Heat oven to 180C and place a shallow baking tray at the bottom. Pour a cup of water into a baking tray to create steamBrush the buns with an egg wash and sprinkle with sesame or seeds of choice.Bake for 20 mins or until golden then leave to cool on a wire rack.|180.00 minutes|4|https://www.localgreens.org.uk/recipes/soft-burger-buns