We make KA "Beautiful Hamburger Buns" often and seem to get varying results depending on a couple of factors (and on who is making the buns in our family). KA also has a standard 'hamburger/hotdog bun' recipe (using 7 1/2 cups flour and no egg). This is what we have determined:
If we weigh out the flour we get more consistent and better results than just using the measuring cups. If you do use measuring cups for KA recipes be sure to use the measuring method that KA suggests (stir flour in the cannister, then dip a dry measure cup into it, then level with the flat of a knife, then pour to yield a 4.25 ounce amount of AP flour--more or less). KA also has a chart showing cup-weight equivalents for all kinds of different KA flours on their site. If you will be doing much yeast baking (or other baking) you will probably sooner or later want a digital scale to be precise and consisten and they can be bought fairly cheaply on sale or on line. That said, add just enough flour to make a nice soft dough--too much flour will make a bun on the heavy side.
Another issue with our buns is whether we let them rise completely or too much. Even if the recipe says 'one hour' rise time, or whatever, it may take longer or less time depending on the temp of your kitchen, etc. Your eye has to be the judge on the 'doubling' (sometimes it takes twice as long as the recipe says in our cold kitchen). Of course, letting them rise too much creates its own problems...they will puff up very high but then deflate just before putting them in the oven or will deflate while baking in the oven which makes a heavy bun.
Some other suggestions for adjusting your buns: 1) you can reduce the sugar by 1/2 if you think they are too sweet. 2) if you brush them with melted butter before baking it will yield a softer bun than if you use egg white as a wash. 3) if you use either 'instant' yeast or 'active' yeast your rise times may need to be adjusted. We are not picky about which kind of yeast we use, but we do notice differences in the rising period.
We use KA's bun recipes, we also like Reinhart's recipe in BBA (I think it's just his white bread made into rolls if I recall), and we use Beth Hensberger's (more eggy) recipe in her Bread Machine cook book, just for some variation. I think once you develop your technique for hamburger buns you will never go back to store-bought (even our kids learned to bake them so they don't have to eat store bought).
I've been making dinner rolls lately, which the dough could also be used for hamburger rolls. I've tried a few recipes and all seem similar and work for me. I think every recipe I have on dinner rolls has egg in it. Do you guys make hamburger/dinner rolls with an egg? If not, how do they come out w/o egg, not being enriched? The one recipe is from "moomie" or Ellen that use to be part of KAF somehow, and has a famous recipe.
Glad to hear you have remedied the problem because this is a great recipe. I have made it with white flour and whole wheat, getting wonderful results every time.
Did you make any adjustments to make it with whole wheat? Coincidentally, I was planning to make some burger buns tomorrow and was planning to give this recipe a try. I'd like to substitute some of the white flour with whole wheat. Do you increase the liquid?
I used half wheat flour, added a little extra yeast and maybe a tablespoon or 2 more of warm water.
Generally I go by feel because some wheat flours are dryer than others.
I ended going the conservative route to start, and substituted 1/4 of the flour with freshly ground white whole wheat, and made a double batch. Used the higher end of the range given in the recipe for water, and it worked fine. Kids really like them. I'll try to increase the ww flour again next time.
I made, or rather tried to make, Hamburger Buns they weren't a little heavy, they were darn near brick bats. But I will try the KAF ones and see if they will can dent a fender as well as the last ones did :-)
The KA recipe is good, not as light and fluffy as store bought (would not want it that way) but mine, which I made with 25% whole wheat (see above) were still fairly light, and great with burgers.
Forgot to mention in my post above, in addition to going with the high end of the hydration range for the recipe, I added a 20-30 minute autolyse step before kneading, because of the addition of whole wheat. It was pretty sticky before this step but smoothed out nicely.
For robust, grilled burgers, I love black pepper brioche made into buns. For a soft, pillowy tender style, RLB's potato burger buns are great- and she's posted them on her website so they are easily accessible to all.
And how you did it?
Paul
We make KA "Beautiful Hamburger Buns" often and seem to get varying results depending on a couple of factors (and on who is making the buns in our family). KA also has a standard 'hamburger/hotdog bun' recipe (using 7 1/2 cups flour and no egg). This is what we have determined:
If we weigh out the flour we get more consistent and better results than just using the measuring cups. If you do use measuring cups for KA recipes be sure to use the measuring method that KA suggests (stir flour in the cannister, then dip a dry measure cup into it, then level with the flat of a knife, then pour to yield a 4.25 ounce amount of AP flour--more or less). KA also has a chart showing cup-weight equivalents for all kinds of different KA flours on their site. If you will be doing much yeast baking (or other baking) you will probably sooner or later want a digital scale to be precise and consisten and they can be bought fairly cheaply on sale or on line. That said, add just enough flour to make a nice soft dough--too much flour will make a bun on the heavy side.
Another issue with our buns is whether we let them rise completely or too much. Even if the recipe says 'one hour' rise time, or whatever, it may take longer or less time depending on the temp of your kitchen, etc. Your eye has to be the judge on the 'doubling' (sometimes it takes twice as long as the recipe says in our cold kitchen). Of course, letting them rise too much creates its own problems...they will puff up very high but then deflate just before putting them in the oven or will deflate while baking in the oven which makes a heavy bun.
Some other suggestions for adjusting your buns: 1) you can reduce the sugar by 1/2 if you think they are too sweet. 2) if you brush them with melted butter before baking it will yield a softer bun than if you use egg white as a wash. 3) if you use either 'instant' yeast or 'active' yeast your rise times may need to be adjusted. We are not picky about which kind of yeast we use, but we do notice differences in the rising period.
We use KA's bun recipes, we also like Reinhart's recipe in BBA (I think it's just his white bread made into rolls if I recall), and we use Beth Hensberger's (more eggy) recipe in her Bread Machine cook book, just for some variation. I think once you develop your technique for hamburger buns you will never go back to store-bought (even our kids learned to bake them so they don't have to eat store bought).
Good luck. t.
thanks tabasco i now know whati did wrong thanks again mike
Well, what was it so we all know!
I've been making dinner rolls lately, which the dough could also be used for hamburger rolls. I've tried a few recipes and all seem similar and work for me. I think every recipe I have on dinner rolls has egg in it. Do you guys make hamburger/dinner rolls with an egg? If not, how do they come out w/o egg, not being enriched? The one recipe is from "moomie" or Ellen that use to be part of KAF somehow, and has a famous recipe.
Glad to hear you have remedied the problem because this is a great recipe. I have made it with white flour and whole wheat, getting wonderful results every time.
Did you make any adjustments to make it with whole wheat? Coincidentally, I was planning to make some burger buns tomorrow and was planning to give this recipe a try. I'd like to substitute some of the white flour with whole wheat. Do you increase the liquid?
i think i let it bulk rise to much and to much flour mike
I used half wheat flour, added a little extra yeast and maybe a tablespoon or 2 more of warm water.
Generally I go by feel because some wheat flours are dryer than others.
I ended going the conservative route to start, and substituted 1/4 of the flour with freshly ground white whole wheat, and made a double batch. Used the higher end of the range given in the recipe for water, and it worked fine. Kids really like them. I'll try to increase the ww flour again next time.
Glad to hear they turned out well. One of the great things about bread baking is having your family enjoy your efforts.
I made, or rather tried to make, Hamburger Buns they weren't a little heavy, they were darn near brick bats. But I will try the KAF ones and see if they will can dent a fender as well as the last ones did :-)
The KA recipe is good, not as light and fluffy as store bought (would not want it that way) but mine, which I made with 25% whole wheat (see above) were still fairly light, and great with burgers.
Forgot to mention in my post above, in addition to going with the high end of the hydration range for the recipe, I added a 20-30 minute autolyse step before kneading, because of the addition of whole wheat. It was pretty sticky before this step but smoothed out nicely.
I too do not want the way too soft store bought bun teexture so I will take your advice and methods.
multiple posts - only submitted once, not sure what happened
multiple posts - only submitted once, not sure what happened
For robust, grilled burgers, I love black pepper brioche made into buns. For a soft, pillowy tender style, RLB's potato burger buns are great- and she's posted them on her website so they are easily accessible to all.
Is RLB you're refering to......... Rose Levy?