sour cream rolls with smoked paprika beef patties & sour cream sauce

Cooking Directions

1. For the rolls, place Bulla Sour Cream, water, sugar and butter in a saucepan, heat gently until the sugar has dissolved and the butter has melted. Remove from heat and cool until mixture is just warm. Stir in yeast and allow to sit for several minutes until yeast is activated.
2. Pour Bulla Sour Cream mixture into combined flour and salt, mix well. Tip onto a floured surface and knead until smooth. Form into a ball and place in an oiled bowl, cover and set aside in a warm place for 1 hour.
3. Once dough has proved, knock back and divide into 12 portions. Roll into balls and place on an oiled oven tray. Set aside for 30 minutes.
4. Pre-heat oven to 180°C (160°C fanforced).
5. Brush rolls with egg and sprinkle with sesame seeds. Bake for 20 minutes until golden and a hollow sound is heard when tapped on the bottom. Remove to a wire rack to cool completely. Store in an airtight container until required.
6. For the patties, combine beef mince, onion, smoked paprika and seasonings, mixing well. Form into 12 patties and refrigerate until required.
7. For the sauce, place all ingredients in a bowl, combine well and refrigerate until required.
8. To serve, cook patties on a pre-heated flat grill plate until well browned and cooked through. Assemble burgers, by halving rolls and filling with rocket, capsicum, patties and sauce. Serve immediately.