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 Submitted by cake diva on August 4, 2009 - 9:28am Hamburger buns from SaveurI had just come back from a month-long vacation in Asia where I gorged on fresh seafood and vegetables every day, so I was craving for some good old-fashioned hamburger. Fortunately, Saveur had the hamburger for its Sept. issue focus story. The sesame seed bun recipe for 12 buns took only 4 hours from start to plate. The texture was soft without being airy like the commercial kind, and the taste with just a hint of sweetness- perfect with salty blue cheese burgers. 1 package active dry yeast (1/4 oz) 1 1/3 cups milk heated to 115F 1.5 tsp. + 2 tbsp. sugar 4 cups flour 1 1/4 tsp. kosher salt 1 lightly beaten egg 4 tbsp. unsalted butter, softened, cut into cubes 3 tsp. sesame seed
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Those look fantastic and quick :)
What differences would you say the heated milk made on the finished product? Taste, texture, or just a quicker rise with the elevated dough temp?
warm milk
Zigs,
I think the heated milk is just to facilitate quick rise.
Nice job, they look great and
Nice job, they look great and thanks for the review Cake Diva. I read the same article and meant to copy the recipe but forgot, so I’ll print yours. I like trying different burger buns, and as you say certain nuances highlight flavor aspects of what's going in the buns. Good to know this got an A O.K.
I’ll try it soon.....keep on baking
Dosi
Nice Looking Hamburger Buns
I have been using a similar recipe that started out with one from KAF. I use it for buns, sweet rolls and a great sandwich bread.
On KAF's website it is under Sandwich Bread and Devonshire Splits
I use dark brown sugar in place of white sugar and I use the dry baker's milk and KAF bread flour rather than the AP. Also I make a starter or poolish the night before with about 30 percent of the flour, an equal amout of water and a very small amout of yeast (1/4 tea). I think this really adds to the flavor. It is one of my "standard" breads that I make in a large batch and then use for loaf, rolls and buns.
Dave
Poolish method
Dave,
I can imagine your method results in a more complex flavor, certainly the way to go but not for us laggards and procrastinators always rushing last minute to do things. =)
Handsome!
Handsome!
new here...need more info about this recipe
1. What kind of milk? 2%, whole, does it matter?
2. What kind of flour? All purpose? Bread?
3. What weight of flour?
Thanks
Recipe details
lel4866,
I wrote the recipe as disclosed in Saveur, but to answer your questions:
When I try a new recipe, I try to stick to what was written. That way, I have my own baseline data.
Hope this helps.
Awesome recipe!
This is the perfect yeast roll that I have been working for. It works great for hamburger buns, you could even place shredded old cheddar on top for a nice cheese bun.
I plan to experiment on the weekend with 80% flour and 20% rye flour, hopefully the flavour will be very complex albeit cheating with instant yeast.
Guilt over yeast
dwcoleman,
I know what you mean about yeast. I, too, feel a strange guilt over using yeast in my bread recipes- the same feeling I get with a simple and easy-to-make recipe that turns out well. Somehow, somewhere, I got this notion that I have to slave over food for me to get a feeling of accomplishment. LOL! --cake diva
just love these rolls!
I tried making them in a hot dog form, they weren't very good IMO.
Hamburger buns are just awesome though! I usually scale out at 80g for a smaller roll, or 100g for a jumbo one. I add old cheddar on top before the bake for an awesome cheese bun!
Oh, my gosh. I did it!!!
I cannot believe it, but I have read your blog multiple times, trying to convince myself that I could do this. I could make buns if I just tried. Well, I have a potluck at work day after tomorrow for which I baked 3 dozen of these buns, and they look and smell terrific!! I can't believe it. It was so much easier than I expected. PLUS, I found my copy of the Savuer magazine, and was able to use that. Thanks so much for the post. I can't wait 'til the weekend so I can make more, fresh, for my grandkids!! (This is the first time I have done anything other than a couple of loaves of sourdough. I feel on cloud 9!!)
Great!
Wow, these are great!
I made these for tonights dinner and couldn't be happier with the results! As a relative newbie to bread baking, this is easily my most successful project to date!
A huge thank you for this recipe!