July 8, 2011 - 4:30am
Publix French Hamburger Rolls
Hi, I have a question regarding Publix French Hamburger Rolls. My hubby likes them instead of regular hamburger rolls. I would like to try and duplicate the recipe if I can without all the chemicals. I'm not sure about the slashing. Since the rolls he buys are super soft, and slashed, am wondering if the dough should be slashed after it proofs or before. Somewhere, I've seen a recipe that states slash before proofing. I have never done that and would like some input before I do. Here is a link for the image of the rolls so you can see how they do it. Thanks! http://www.publix.com/food/catalog/ImageDetail.do?id=14
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To me, that looks like they were slashed after proofing, not before. I think the slashes would've opened up a lot more if they were done before proofing, and those slashes are relatively narrow as you expect form normal oven spring. Just my guess...
Brian
for your reply. I'll do it the way you suggested.
Post your results and let us know what you think about the recipe you tried ...hamburger buns in various forms are an ever-popular topic around here...
Brian
the results when finished. I already made KA's recipe for beautiful burger buns without the scoring, just to see if this would be the right one, but hubby said he didn't like the texture. Said it wasn't the same as the French Hamburger Buns. I think that no matter what recipe I try it won't be like "Publix" since they use additives, etc. Their rolls are a lot higher than the regular buns you see if the stores, or the ones I made. Am not sure exactly what they are doing but will try and figure it out.
The next time you're in Publix, ask them for the recipe. The worst thing that can happen is for them to say no!
most companies won't give out their recipes, and I'm not even sure if they bake them there. I have thought of doing that. Thanks for your input.
and you're right about all the additives, largely in the form of conditioners, mold inhibitors, softeners, etc. the at-home/scratch solution would be to start with a relatively weak flour like KA Sir Galahad (11.7% protein) or GM Harvest King (12.0% protein) and build a substantially enriched dough, like this one.
Flour 100%
Milk 45%
Vegetable oil 5%
Egg 7%
Salt 2%
Sugar 7%
Malt 3%
Salt 1.5%
Instant yeast 2%
Also, overknead the dough, 10-12 minutes, until it gets sticky. This will break the gluten chains and soften the crumb still further.
The dough should ferment quickly, doubling in around 45 minutes. Degas it vigrously (you want a fine crumb) and shape it into 2.5-3.0 oz/7o-85 g boules. Let the boules proof until they're very inflated, and almost collapse when you touch them with your finger.
Brush them with milk, slash and bake at 350° F/175° C for 15-20 minutes, until they reach your desired color.
BTW, you may also want to take a look at the ingredients panel for any clues as to unusual ingredients, e.g., potato flour, etc., and adjust the formula accordingly.
Good luck!
Stan Ginsberg
www.nybakers.com
for the formula. I appreciate this so much. I do have KA Sir Galahad flour on hand. One question. When you say Malt 3% is this the malt syrup, or diastatic malt powder or non-diastatic malt powder? Am not sure which to use. Again, thanks for the help.
most nonorganic patent flours contain added barley malt, which supplies the diastase, so diastatic/non-diastatic is academic.
as for the form of malt, any of them will do. since liquid malt is only about 15% water, the differences at such a low percentage won't affect the outcome.
Stan
PS. I just noticed that I included salt twice. The correct percentage is 1.5%.
for the correction of the salt, and for answering the malt question. Much appreciated
I also wanted to make a version like Publix, but they make a roll they call a French Hamburger roll that is a very light french bread. Egg in your formula would enrich it but also give it a more cake like crumb. Would a very light/airy bread better be achieved by adding ascorbic acid and leaving out the egg? I added one egg to my cuban bread once to see what it would do(small batch) and it made it more moist and heavier.
Hi Kmiaa,
I used to live in GA & FL & also love Publix French hamburger rolls. Please share your recipe & results after you make them! ( I can follow recipes but I don't understand the formulas ) just not that good yet = ) The closest I've come was making Floyd's recipe for Poor man's brioche- without chocolate shaped as rolls & using those as Hamburger buns. Good Luck!
Margie
as soon as we finish the Beautiful Burger Buns from the KAF recipe that I made. There are only 2 in our family, so it won't be this week. I, too, have problems with math. Math was NOT one of my best subjects, and now am sorry, that I didn't try somewhat harder to get rid of the mental block I have concerning Math. Anyway, I do weigh all my ingredients, and I do have 2 scales to use. One is the Esacal, and the other is the My Weigh which has baker's percentage on it. Since I haven't made any breads with just formulas alone, I haven't used the scale for that. So, when I'm ready, I'll use that function on the scale, to see if it really works. I know that I will be making 8 buns. That's the amount that comes in the pacakge from Publix. If I remember correctly the total amount of the buns was 16 oz.