American Burger Buns (for those who really know how to love an obscene burger)

I have long been on a mission to find the best burger available in Australia, and possibly even the world.

It all started when I moved one street down from a fairly un-exciting looking Taxi-stop, and then, one fate-full morning (after one atrociously alcoholic night) I decided that a burger was the best thing so soothe my aching self. That was more than just a burger, that was a miracle, that was the big bang, that was the first seed planted.

Afterwards came the trendy burger joints with aoli and onion jams, then I came to appreciate the delights of burger with the lot- beetroot, eggs, pineapple, even god give me fried tomatoes, or baked beans.

The adventure went on to continue in my home, with differently spiced meatballs, homemade tomato sauces, and then finally came the bun. You needn't bother with a 'burger' if your putting your patty in between ciabatta or baguette. That is a crock. You need a good, honest, light, white, slightly sweet seeded bun. And here it is-

American Burger Buns

Ingredients-

2 cups of regular flour

1 teaspoon of salt

2 tablespoons of sugar

1 teaspoon of yeast

2 eggs

1/2 cup of natural, unsugared yoghurt

1/4 cup of canola oil

1 tablespoon of milk

1 tablespoon of water

1/4 cup of sesame seeds

Method-

In a medium sized bowl, mix together all of the dry ingredients.

In a smaller separate bowl, whisk together the eggs and the oil.

Warm the yoghurt in the microwave (don't let it get too hot) then add the yeast and leave it to foam for 5-10 minutes.

Stir the oil mixture and the yoghurt into the dry ingredients and mix until all is well incorporated. Rest for 15 minutes.

Lightly flour a bench, then knead the dough until its smooth. Don't worry if its quite sticky, that's normal.

Place the dough in an oiled bowl, cover with a tea-towel and leave to double in size (around 30 minutes).

Divide the dough into 4-6 rolls, depending on desired size, then place on a lined baking tray and leave them to rest for a further 15 minutes.

Shape the rolls again if necessary (they should be disc-like).

Leave the rolls for another 30 minutes and then mix together the milk and water and brush the tops of each roll. Sprinkle with sesame seeds then bake for 20 minutes at 200°C.