After a lot of trial and error over the years I have finally landed on a bun I am happy with. Thought I would finally share here.
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Hamburger Bun
After a lot of trial and error over the years I have finally landed on a bun I am happy with. Thought I would finally share here.
Absolutely!
500 G Milk
100 G Bread Flour
- Combine both in a pot and whisk together well. Bring up just to a boil and allow to cool slightly.
700 G Bread Flour
120 G Sugar
14 G Yeast
10 G Salt
120 G Oil
240 G Milk
2 Each Eggs
15 G Malt Vinegar
- Combine the cooked Milk & Bread Flour mix with remaining ingredients.
- Mix on speed 1 for 4 minutes
- Increase mixer to speed 2 and mix for additional 8 minutes
- Proof until doubled in size
- Portion into 75 G, ball, cover and proof until double in size again.
- Brush with egg wash and sprinkle with sesame seeds
- Bake at a 325F for 12 minutes, rotate and lower temp to 300F and cook an additional 10-12 minutes.
viola! I let them cool for a bit and then put them in a plastic bag while still slightly warm to let the residual steam soften the crumb and keep them soft.
Hope you enjoy!
Thanks!
to be soft and fluffy. Do you have a crumb shot? Well done and[
Happy baking
there should be a crumb shot now! Thanks for the nice feedback Dabrownman
How many buns does this recipe make? Did I miss the number?
Hi Stuart! I did 75 G Portions and was able to get 12-14 buns.
Hi I made these buns today and found the dough to be very very sticky and soft. Very hard to work with. Is this normal for this recipe. Just waiting for the buns to cool to test run them. Thanks.