So I made some :) Reinhart's white bread recipe.
They look just great!
I was going to buy buns a few weeks ago when I noticed my local grocery sells 'ciabatta' hotdog/hamburg buns...I figured..why not? So mixed up a batch of the quick ciabatta recipe on TFL.....superb!
I won't be buying buns again :)
I did the same thing once, every one loved!
I have been making sandwich and hot dog buns for a couple of years now. We really like them in honey whole wheat.
I've also been making hamburger buns forever.. it was always rare we had store bought ones growing up, so it seems odd when I buy them.. and frankly, the taste is awful. I just put these together yesterday for a neighborhood bbq for end of the summer.
This recipe is adapted slightly from one at King Arthur Flour and makes a giant bun, very fluffy and soft, yet strong enough to hold up to a big burger. I also use the dough to make New England Style Hot Dog Buns.
These rolls look amazing.
Good to meet a fellow Arizonan.. (I assume!).
Yes, that's a great recipe for burger buns. I've been on a "mini quest" to find ones that are soft, yet hold up to a hefty burger with toppings or absorbs sauces for brisket or pulled pork. These do really great with a couple of alterations. The recipe calls for water, but I use whole milk, only butter and I don't add all the flavor enhancers to my dough since my family likes the taste of the bread to be different than the taste of the contents of the sandwich.
Where in Arizona are you? If in the valley, we are starting a baking cooperative. www.arizonabakes.com. Feel free to join us if you'd like!
Tucson. I lurk in these forums in the hopes of learning to bake for the wifey and I. Your bread and rolls look as if you were baking forever.
Thank you! It feels like it sometimes! I have been baking all my life and grew up around wonderful bakers.
Those particular buns give expert looking and tasting results every time. They are an adaptation from the King Arthur Flour site for their recipe called "Seeded Hamburger Buns". I make them creamier by substituting milk for the water in that recipe. They are perfect every time.
mix your egg and melted butter together with a whisk. Add all of your flour and mix throughly. Then add all of your other ingredients and finish your mixing process. That first step will retard the gluten development of your dough And make it softer and fluffie.
happy baking... I used to live in Tempe.
Would you mind sharing the ingredients and your variations. I love KAF website and have tried their recipes as well. I was just about to make some burger buns and was looking for a recipe. I noticed the one KAF has but I am not sure whether it is the same as yours. I am very very new to this baking world so any help would be great.
Oh how I would love for mine to turn out like yours! Tks
6 ounces lukewarm water6 ounces of lukewarm milk2 large eggs2 ounces butter, softened2 ounces, sugar4 teaspoons instant yeast2 teaspoons salt11.5 ounces Unbleached All-Purpose Flour11.5 ounces Unbleached Bread FlourFor the topping1 large egg, beaten with 1 TBS waterYour choice of sesame seeds, poppy seeds, the sky is the limit!Directions1) To make the dough: Combine all of the dough ingredients, and mix to make a soft dough. Knead dough for at least 5-8 minutes using the dough hook. Dough should pass the window pane test.2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size. 3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 8 pieces, each weighing about 5 ounces. (you can make smaller buns and make more if you want. The buns are very large and have alot of oven spring.4) Roll each piece into a tight ball and using a floured hand, gently flatten them thinly on a cookie sheet lined with parchment paper. 6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F. 7) Combine egg and water and lightly brush each bun. Sprinkle topping on immediately.8) Bake the buns, one pan at a time for 10 minutes. Rotate the pan and bake for about 6 minutes more. Cool on a wire rack.
The dough for my Butterhorn Rolls similar to Challah, lots of eggs, milk, and butter. I made them into Hamburger buns for a BBQ recently and they were very tasty, but sturdy enough not to have a wet bun. Andrea
Trying this out tonight. Will post pics tomorrow!