The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Susan's Soft Hamburger Rolls

anarista's picture

Susan's Soft Hamburger Rolls

I am new to the group and you all have helped me before with another question. This question is about something different. I have been drooling over the pictures of Susan's hamburger buns and have looked at the recipe and I need help in understanding the ingredient measurements. I do not have a scale to measure with and do not understand metric at all. I need the ingredients in good old fashioned English measurements. Like cups, teaspoons and the like. Is this doable or do I need a scale to make them? Everyone is so much more advanced in their baking and I doubt I will ever reach the point when I understand all the terms you are using. I guess I should state why I am having so much trouble with the recipes-about 8 years ago I had a blood vessel in my brain burst and it has left me with the inability to do some simple things. I appreciate any help that is given and if no one does I will understand that also. Thanks

Paddyscake's picture

but will convert this for may be next weekend though. I feel fairly certain that someone will do this for you before I can get to it..but not to worry, great bunch'll be done.


karol's picture

Hi, I also have a brain issue and find simple things harder, but I did get a scale and keep it on grams, it is so much easier for me, I got my scale from HSN, a wolfgang puck one for less than $20, clearance item, I think you can convert recipes to grams on some recipe sites, now I don't have to worry about having the right size measuring cups, I just pour in the flour till I get the right amount of grams, then zero it out for the next ingredient and so on, my bread turned out better than ever and not so much mess to clean up.

ejm's picture

I just recently made Susan's hamburger rolls - they're fabulous - and while I made a few changes and weighed the ingredients, I did make a note of the volume measures as well. The bold notes are mine in the following quote from Susan's recipe:

Soft Sandwich Rolls


Prefermented Dough Ingredients:

  • 171 g flour - about 1 + 1/3 cup
  • 111 g water - 111ml; a little under 1/2 c (3+3/4 USfl.oz)
  • 1 g (1/3 t.) instant yeast - 1/4 tsp active dry yeast
  • 3.4 g (9/16 t.) salt - 1/2 tsp

Final Dough Ingredients:

  • 164 g flour - 1+1/4 c
  • 246 g whole wheat flour - 2 c
  • 110 g (approximately) lukewarm water - 110ml; a little under 1/2 c (3+3/4 USfl.oz)
  • 4.1 g (1-1/3 t.) instant yeast - 1 tsp active dry yeast
  • 8.2 g (1-3/8 t.) salt - 2 tsp sea salt
  • 100 g (2 whole) egg - 2 large eggs
  • 42 g vegetable oil - 3 Tbsp
  • 20 g sugar - about 1+1/2 Tbsp
  • 29 g molasses or brown rice syrup - about 1+1/2 Tbsp (a little less)
  • 286 g (all of the above) prefermented dough

Note that I used active dry yeast when I made Susan's rolls. But I used it measure for measure (many people would use a little more active dry than instant) I used unbleached all-purpose flour. I also used only one egg and added an extra 1/4 cup (about) water and added a 1/3 cup (about) powdered skim milk to the final dough as well.

Hope that helps!


photos of the results of our take on Susan's rolls:

anarista's picture

Thanks to all who helped my with the recipe for Susan's rolls. Thanks especially to those who took the time to convert her ingredients from metric to good old American English for me.