Wheat flour burger buns

For yeast activation:Take lukewarm water, add sugar, mix it well. Add yeast mix again and keep covered for activation.

For the dough in a bowl mix the flour well and the yeast water. Cover it and keep aside for 10 minutes.

Then gradually add milk and start kneading, add little milk at a time. You might use all the milk or at times will use 80 ml of milk depending upon the flour dough will be quite sticky but keep on kneading with stretch and fold method.

Now take 1/4 cup of oil and mix salt to taste in it.

Gradually add this oil and keep on kneading till you use all the oil.
By now the dough will be soft and non sticky. Knead for another 5 minutes and then keep it for proofing in a greased bowl for 6-7 hours in the fridge. Or cover with wet cloth and leave to prove outside.

It may take a little over an hour.

Now take it out and softly slide the dough on your kitchen counter. Dust the counter with some flour and then with light hands cut it into equal parts and roll them each.

Shape the dough into balls and put seeds of your choice. Now cover the dough with a damp cloth and keep aside for the second rise for another 45 minutes.

Preheat the oven at 200 degrees.

Brush the top of each bun with milk with light hands and bake for 25-30 minutes or till the top get light brown.