The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Burger Buns

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KMIAA's picture
KMIAA

Burger Buns

I made these and they came out fine.  I made them 4.2 oz. size.  I did make some that were  5 oz. size but a bit big for burgers.  Will post the photo of them next.  The bigger size were just as tasty toasted with butter, or whatever we desired.

Comments

dabrownman's picture
dabrownman

What recipe did you use?

KMIAA's picture
KMIAA

This is the recipe I followed omitting the milk powder and sugar.

http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704

dabrownman's picture
dabrownman

like it should work well for hamburgers.  I think I will give it a go with the NFDMP, half the sugar and a Yeast Water adn SD combo starter.  Thanks!

KMIAA's picture
KMIAA

I think you will like the recipe any which way you want to enhance it.  I try to stay away from sugar in bread unless it's a sweet bread.  I don't do sourdough, and use instant yeast, so I don't need to have any sugar in the recipe to activate the yeast.  I wasn't sure on how long to bake the buns as the recipe was for one loaf, but they came out fine.