Evie Lanitis' hamburger buns

Method

1. Preheat a conventional oven to 230°C.

2. Sieve the flour and salt into a bowl. Add the sugar and rub in the butter. Dissolve the yeast in the tepid milk. Add the beaten egg to the yoghurt. Pour the milk, then the yoghurt into the flour; knead in the food mixer with the dough hook fitted for 5-6 minutes. Cover and leave to rise until the dough doubles in size – this takes about 1 hour.

3. Knock back, divide the dough into 4 pieces, shape each into a roll and divide each into 6 pieces, about 75g each. Roll each piece in a ball, and then flatten with the heel of your hand. Put 6 buns on a baking tray. Cover and allow to rise about 1½ hours (they don’t rise too much). Brush them gently with egg wash.

4. Preheat the oven to 230°C, open quickly and spray the inside of the oven well with water, close the door then put tray in at once. Spray with water twice more during baking – around oven, bottom, sides and over the buns. They will take about 10-15 minutes to cook. Cool on wire tray.
   This recipe is from Evie Lanitis