The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nice Buns

Floydm's picture
Floydm

Nice Buns

30% Whole Wheat. We ate them with a very bland pot of corn chowder I made this evening.

Comments

bakerincanada's picture
bakerincanada

bakerincanada

Floyd those buns look nice and soft. Would they be a good hamburger bun? My family reports that my hamburger buns are too crusty. I use a sour dough starter with w.w. flour and bread flour with some butter and sugar added. I also bake in a hot oven with some steam. I am thinking I should use A.P. flour/w.w. flour blend at lower temp. without steam. I thought I saw somewhere that people had even used cake and pastry flour in their buns. Can you also tell me how much dough one would use to get a bun that size? Would that be a good hamburger bun size? Is the recipe for those buns on this site somewhere that I could look it up? Anyone else have suggestions for good hamburger buns? Thanks in advance for your comments.

bakerincanada

Floydm's picture
Floydm

I added a couple of tablespoons of honey. For my taste, these would have been a bit too sweet for hamburger buns. They are great with butter and honey ham and a cup of tea (guess what I had for breakfast this morning?).

Bill posted a hamburger bun recipe a while back that looked really good. Not terribly difficult either.

As for size, uh... figure the dough will roughly double in size, so if you start with something around the size of a golf ball, maybe a tad larger, you should end up around the right size for a bun.

Good luck!