Many different types of dough will work for hamburger (and hot dog) buns. I mostly use two – the first is white sandwich loaf dough – that I make that uses, bread flour, milk, some potato flour, salt, yeast, sugar and butter. This is what I would call a rich dough and because of the sugar you bake at about 350 F. I make dough balls at about 80 grams and I have two bun pans that have a place for 6 buns each. Make the dough ball, but in greased pan, flatten, let rise and bake.
My other common dough is my pizza dough. It is flour, water, salt, yeast, and olive oil. Same size, 80 grams per bun but this I bake at about 390 F. You don’t have to have a bun pan – a flat cookie sheet will work too, just not a uniform as the bun pan.
You can use many other doughs, whole wheat, sough dough etc. I just like these two. Much better than market buns.
I got my bun pans from King Arthur years ago when they used to serve scratch bakers and had things at reasonable prices. Now days you can find almost any hardware item on King Arthur’s website at half the price elsewhere. (I still love their flours, but I buy them here locally in Western North Carolina. I have no use for their mixes.)
The recipe came from BBA. The rolls were very tender and I will make these again for burgers or dogs. The book says this will make (2) 1 lb loaves, 18 dinner rolls, 12 burger/dog buns. As I said above, I made a 1 1/2 lb loaf and (4) 4.5 oz sausage rolls. 3 oz would be perfect for hotdogs. So..if you only need a few rolls, scale those off first and then use the rest for whatever size loaf you like.
4 1/2 c 19 oz unbleached bread flour
1 1/2 t .38 oz salt
3T 1.5 oz sugar
2 t .22 oz instant yeast
1 large egg slightly beaten at room temp
1/4 c 2 oz butter, margarine, shortening at room temp or vegetable oil (of course butter tastes best!!)
1 1/2 c 12 oz buttermilk or whole milk at room temp
Mix all dry ingredients together in a 4 qt(or electric mixer bowl). Add the wet ingredients and mix until all the flour is absorbed and forms a ball (either with spoon or paddle attachment).
Sprinkle flour on counter and knead (or mix with dough hook on med speed) adjusting flour/buttermilk to create a soft and supple dough, tacky but not sticky. Knead or mix 6-8 minutes (in mixer, dough should clear the sides, but stick slightly to the bottom). It should pass the windowpane test and be about 80 degrees. Place in lightly oiled bowl, rolling to coat, cover with saran wrap.
Ferment at room temp 1 1/2 - 2 hours or until dough doubles.
Remove from bowl and divide in 1/2 for sandwich loaves, into (18) 2 oz pieces for dinner rolls, or (12) 3 oz for buns. Shape into boules for loaves or tight rounds for rolls/buns. Mist lightly with oil and cover with saran wrap or towel. Rest for 20 minutes.
Shape your loaves as you do normally. Lightly oil (2) 8 1/2"x 4 1/2"loaf pans and place in pans. For rolls/buns, line 2 sheet pans with baking parchment. Rolls need no further shaping. Hamburger buns, gently press down to form desired shape. For hotdog rolls, gently press down and pull to form an oblong shape and roll it up like a mini loaf (hot dog shaped) pinch the seam. Place on sheet pans.
Mist with spray oil, loosely cover with towel/saran wrap. Proof at room temp for 60-90 minutes, or until nearly double in size.
Preheat to 350 for loaves, 400 for rolls/buns. You can brush the rolls/buns with an egg wash and garnish with poppy/sesame seeds, ditto for the sandwich loaves, or score down the middle and rub a little vegetable oil into the slit.
Bake rolls/buns for about 15 minutes, or until golden (center should be about 180 degrees). Bake loaves for 35-40 minutes, rotating 180 degrees halfway through baking, until golden. Internal temp should be about 190 and sound hollow when thumped on the bottom.
Remove from pans, right after baking, cool 1 hour before slicing. Rolls/buns should cool at 15 minutes
Arguably, the bun is little more than a utensil in this application, so it doesn't need to be anything fancy (opinions vary). Particularly if you're feeding a bunch of kids who instinctively reject anything that has a nice flavor (aka different than the flavorless commercial stuff they're used to). As Abelbreadgallery said, flour, water, salt, yeast, and a bit of sugar and fat will do just fine.
Many different types of dough will work for hamburger (and hot dog) buns. I mostly use two – the first is white sandwich loaf dough – that I make that uses, bread flour, milk, some potato flour, salt, yeast, sugar and butter. This is what I would call a rich dough and because of the sugar you bake at about 350 F. I make dough balls at about 80 grams and I have two bun pans that have a place for 6 buns each. Make the dough ball, but in greased pan, flatten, let rise and bake.
My other common dough is my pizza dough. It is flour, water, salt, yeast, and olive oil. Same size, 80 grams per bun but this I bake at about 390 F. You don’t have to have a bun pan – a flat cookie sheet will work too, just not a uniform as the bun pan.
You can use many other doughs, whole wheat, sough dough etc. I just like these two. Much better than market buns.
I got my bun pans from King Arthur years ago when they used to serve scratch bakers and had things at reasonable prices. Now days you can find almost any hardware item on King Arthur’s website at half the price elsewhere. (I still love their flours, but I buy them here locally in Western North Carolina. I have no use for their mixes.)
deblacksmith
deblacksmith
The recipe came from BBA. The rolls were very tender and I will make these again for burgers or dogs. The book says this will make (2) 1 lb loaves, 18 dinner rolls, 12 burger/dog buns. As I said above, I made a 1 1/2 lb loaf and (4) 4.5 oz sausage rolls. 3 oz would be perfect for hotdogs. So..if you only need a few rolls, scale those off first and then use the rest for whatever size loaf you like.
Mix all dry ingredients together in a 4 qt(or electric mixer bowl). Add the wet ingredients and mix until all the flour is absorbed and forms a ball (either with spoon or paddle attachment).
Sprinkle flour on counter and knead (or mix with dough hook on med speed) adjusting flour/buttermilk to create a soft and supple dough, tacky but not sticky. Knead or mix 6-8 minutes (in mixer, dough should clear the sides, but stick slightly to the bottom). It should pass the windowpane test and be about 80 degrees. Place in lightly oiled bowl, rolling to coat, cover with saran wrap.
Ferment at room temp 1 1/2 - 2 hours or until dough doubles.
Remove from bowl and divide in 1/2 for sandwich loaves, into (18) 2 oz pieces for dinner rolls, or (12) 3 oz for buns. Shape into boules for loaves or tight rounds for rolls/buns. Mist lightly with oil and cover with saran wrap or towel. Rest for 20 minutes.
Shape your loaves as you do normally. Lightly oil (2) 8 1/2"x 4 1/2"loaf pans and place in pans. For rolls/buns, line 2 sheet pans with baking parchment. Rolls need no further shaping. Hamburger buns, gently press down to form desired shape. For hotdog rolls, gently press down and pull to form an oblong shape and roll it up like a mini loaf (hot dog shaped) pinch the seam. Place on sheet pans.
Mist with spray oil, loosely cover with towel/saran wrap. Proof at room temp for 60-90 minutes, or until nearly double in size.
Preheat to 350 for loaves, 400 for rolls/buns. You can brush the rolls/buns with an egg wash and garnish with poppy/sesame seeds, ditto for the sandwich loaves, or score down the middle and rub a little vegetable oil into the slit.
Bake rolls/buns for about 15 minutes, or until golden (center should be about 180 degrees). Bake loaves for 35-40 minutes, rotating 180 degrees halfway through baking, until golden. Internal temp should be about 190 and sound hollow when thumped on the bottom.
Remove from pans, right after baking, cool 1 hour before slicing. Rolls/buns should cool at 15 minutes
http://www.thefreshloaf.com/node/3661/hamburger-buns
There are a million recipes on the internet for hamburger buns; why come here to ask for one? (And why bother to type one in?)
are supe knowledgable and super helpful!
Just flour water salt yeast + some sugar and fat.
Arguably, the bun is little more than a utensil in this application, so it doesn't need to be anything fancy (opinions vary). Particularly if you're feeding a bunch of kids who instinctively reject anything that has a nice flavor (aka different than the flavorless commercial stuff they're used to). As Abelbreadgallery said, flour, water, salt, yeast, and a bit of sugar and fat will do just fine.
hamburger bun, too. So does brioche, although you needn't try to maximise the eggs or the butter.
Paul