The very best burger buns recipe

Knock the dough back and divide into nine pieces (about 90g each). Shape each into a rough ball by pinching the edges towards the middle, then put seam-side down on a surface, cover with a cupped hand and roll into a neat ball against the surface – it will become more taut. Arrange on the tray, well spaced apart, then cover and leave to prove for 45 mins-1 hr more until puffy and an oiled finger leaves an indent when pushed in gently. Heat the oven to 200C/180C fan/gas 6. 6 Brush over the beaten yolk and sprinkle over the sesame seeds, if using. Bake for 20-25 mins until puffed up and golden. Cool slightly on a wire rack. Best served warm.