rolls used by fast-food hamburger chains, you have to consider that they are manufactured in massive quantities, using commercial mixers, in specialized baking containers, in commercial baking ovens, and include a bunch of ingredients that a smaller bakery or home baker wouldn't have access to. For instance, the ingredients list for the McDonald's Canada burger bun includes: Unbleached enriched wheat flour, water, sugar, yeast, vegetable oil (soybean and or canola), sesame seeds, salt, potato flour, may contain any or all of the following in varying proportions: wheat gluten, monoglycerides, calcium propionate, enzymes, ascorbic acid, diacetyl tartaric acid esters of mono and diglycerides, calcium sulphate, wheat starch (https://www.mcdonalds.com/ca/en-ca/product/big-mac.html).
Basically, you aren't going to be able to consistently get the same result without the same equipment --- but, do you really want to? Honestly, one of the reasons many, many people choose to eat at a privately owned diner is to get hand-crafted and delicious food that is NOT the same as the very uniform (and, in my opinion, quite tasteless) fast-food style product.
To make the KAF recipe linked above perhaps a bit closer to the commercial type buns, you could try adding some potato flour, some diastatic barley malt, some ascorbic acid, make sure that it is intensively mixed in a commercial mixer, and try baking it in the commercial version of this: http://www.kingarthurflour.com/shop/items/hamburger-bun-and-mini-pie-pan
If you want to make something that will be more unique to your diner, and can be tweaked to best suit your cooking, then I'd suggest that you have a look through some of the wonderful roll and bun recipes that have been posted here over the years (look for posts by isand66, LazyLoafer, and dabrownman --- and one that might really help you is mcs here: http://www.thefreshloaf.com/node/32954/potato-rolls-video)
Thanks for the tips, I'm looking for a differential to leverage my business. With differentiated quality and flavor. Thank you for showing me that I can get quality handmade breads.
http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
Thank you very much, but when I made this recipe the bread was not the same as the photo above.
It had an amateur texture. Did i do something wrong?
rolls used by fast-food hamburger chains, you have to consider that they are manufactured in massive quantities, using commercial mixers, in specialized baking containers, in commercial baking ovens, and include a bunch of ingredients that a smaller bakery or home baker wouldn't have access to. For instance, the ingredients list for the McDonald's Canada burger bun includes: Unbleached enriched wheat flour, water, sugar, yeast, vegetable oil (soybean and or canola), sesame seeds, salt, potato flour, may contain any or all of the following in varying proportions: wheat gluten, monoglycerides, calcium propionate, enzymes, ascorbic acid, diacetyl tartaric acid esters of mono and diglycerides, calcium sulphate, wheat starch (https://www.mcdonalds.com/ca/en-ca/product/big-mac.html).
Basically, you aren't going to be able to consistently get the same result without the same equipment --- but, do you really want to? Honestly, one of the reasons many, many people choose to eat at a privately owned diner is to get hand-crafted and delicious food that is NOT the same as the very uniform (and, in my opinion, quite tasteless) fast-food style product.
To make the KAF recipe linked above perhaps a bit closer to the commercial type buns, you could try adding some potato flour, some diastatic barley malt, some ascorbic acid, make sure that it is intensively mixed in a commercial mixer, and try baking it in the commercial version of this: http://www.kingarthurflour.com/shop/items/hamburger-bun-and-mini-pie-pan
If you want to make something that will be more unique to your diner, and can be tweaked to best suit your cooking, then I'd suggest that you have a look through some of the wonderful roll and bun recipes that have been posted here over the years (look for posts by isand66, LazyLoafer, and dabrownman --- and one that might really help you is mcs here: http://www.thefreshloaf.com/node/32954/potato-rolls-video)
Thanks for the tips, I'm looking for a differential to leverage my business. With differentiated quality and flavor. Thank you for showing me that I can get quality handmade breads.