The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Burger. Hotdog buns

ghazi's picture

Burger. Hotdog buns

Hello all

Made this batch today, finally came round to doing so after your last comments


250g strong white

250g strong whole wheat

600ml water

mixed this before going to bed, gave it a good beating!

next day I added

400g strong white

100g strong whole wheat

60g butter

50g soft brown sugar

1 tsp dry yeast

proved bulk once, then shaped for final prove

I am pretty happy with it, though I know shaping (presentation) has way to go

Leftover dough left in fridge to incorporate into my next batch:)

Let me know your thoughts



ghazi's picture

Based on photos at the site. I have a long way to go, though being my first real attempt its ok

I think needs more fat i.e milk , butter to be softer . any advice?

constructive criticism



Laura T.'s picture
Laura T.

Ghazi, going from the appearance I'd say they look pretty good! Of course, a little egg wash and some sesame seeds wouldn't go a miss ;) Replacing some/all the water with milk would be one suggestion for a tweak. The butter amount seems good. If you're after a softer crumb, perhaps replace a small amount of the flour with potato flour? (20g or so)

Cob's picture


To be constructive: they do not look like burger/hotdog buns, nor am I convinced they are because looking at your recipe, they will not have the texture.

I know this because I've made the same (give or take the yeast or sugar in there) recipe in the past.

Burger/hotdog buns are soft and tender, what you've baked are hard-set, not-yielding crusty rolls. (I also see they're rather pale, how hot did you bake?) Delicious for soup, spread with butter, or a vehicle for a proper ploughman's or such. Anyway, soft-baked good tend to have:

1.enriched ingredients (milk, fat, eggs. The latter is the best tenderiser I know of. Milk has a tendency to stale bread quickly. Soy milk is an excellent alternative softener.)

2. softer flour, your flours are too strong. Cut with a % of plain, say 20%. Potato and rice flour will work too.

3. proves to 2x, so they bake low (like sweet dough) and will rise marginally in the oven, for a soft, golden crust only. Not slashed as for crusty rolls and as you have above, since there's no need. We're reducing crust, not exposing it.

4. and on the topic of softness, for hamburgers, they're best batch baked to reduce 'crustiness'. Prove them kissing.

5. brush with milk, cream, butter hot from the oven. Cover with a clean (not recently washed) tea towel (or wrap them entirely) until cold. This will soften the crust. When cold, keep in plastic, not paper.

6. pre-bake for hamburger, brush with egg-wash, top with seeds. Milk wash will soften crust too if you omit the seeds and help with colouring when baked so low.

7. for hotdogs, pre-bake drench in flour (drench, not sprinkle) with flour. A thick layer will prevent heat touching the crust and the setting of a hard, baked crust. Scrape off when baked. Similarly, wrap in tea towel.

For a really, really good hamburger bun, the best IMO:

Saying all this, my fave bun is actually a chewy, crusty bun for a thick, juicy, burger.

ghazi's picture

Thank you for your comments and advice. I will add more AP and potato or rice flour next time.

That's what I though too tough to be burger buns.

Saying that, I also like a crispy bun (not much fat) with a burger.  Though its nice to have the soft classic every now and then.

Thank you all



dabrownman's picture

bun folks will grill the cut side on the BBQ  but i also grill the outside too. - yummy.