January 5, 2014 - 3:52pm
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.
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What recipe did you use?
This is the recipe I followed omitting the milk powder and sugar.
http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704
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!
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.