July 9, 2007 - 4:05pm
Hamburger Buns
HAMBURGER BUNS HAMBURGER BUNS
Thanks Bill for the great recipe. These were fun to make and I'll certainly make them often. I made them 3 oz. each so ended up with 12 or 13 rolls for each batch. I made sandwichs with the first tomato from the garden and our lettuce too. I didn't have time to take a better picture because my husband was standing there begging for his second sandwich. He said I take more pictures of my breads than of my grandchildren:D.
Anyway, I have to improve my shaping some but otherwise these are sooo good and easy to make.
By the way, what does 30g of olive oil come to in tablespoons?
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Weavershouse, those look so delicious--that sandwich doesn't even need a hamburger to be complete. And the first garden tomato, well! (Tell me about the sweet little brown cow in the background.)
Weavershouse,
Yes, they do look good. I'm so glad it worked for you. I think 30 grams would be roughly 2 tablespoons? However, I have to admit that I do everything by scale and never pay much attention. In fact, I just pour it right out of the bottle usually.
I'm jealous of your fresh vegetables right out of the garden. Between freshly baked bread and fresh garden tomatoes and lettuce, your burgers must have been extraordinary.
Bill
Those do look really wonderful. And fresh garden vegetables to top it off! I'm in vicarious heaven. I too am curious about the cow.
Susanfnp
They look great. I made some buttermilk rolls for hot Italian sausage with peppers and onions. I made them at about 4.5 oz and they were just right for sausage. I must admit though, I started at 3 oz and thought those can't be big enough for dogs, but 3 oz would be just right. I ended up with a 1 1/2 lb loaf and 4 rolls for sausage, just right for 2 peeps. The down side is, store bought hamburg or hot dogs rolls will not do anymore, but they're so easy to make why would you not bake your own? Weavershouse, fresh tomatoes already, you lucky dawg!
Were the hotdog buns tender inside?
Beautiful buns and beautiful slices of summer tomato, too!!
The hamburger and hotdog buns were both very tender inside. We loved them. You might want to give these a try.
I'd like to try paddyscake buttermilk rolls too if she puts the recipe up. How about it paddyscake. weavershouse
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
I've definitely figured out that there are some recipes and items meant to be made with regular yeast and others meant to be made with sourdough! LOL. I tried bwraiths most excellent recipe as a sourdough version and it could be that I just suck at converting recipes but I think it also meant that the tenderness of the dough was sacrificed due to the sourdough.
The flavor was great but the rolls were just too heavy for the barbeque.
I can't wait to try these as they are supposed to be made this time! :D
Since I still have those danged hamburger buns, I think I will make the hotdog buns instead! :D
Hope you are doing well!!!
Could I please have the recipe for these buns. They look great.
Thanks
I got the recipe from Bill Wraith. In the SEARCH space type in Bwraith A Hamburger Bun.
Hope this works for you.
weavershouse
This recipe sounds great, for some reason I always seem to have buns that are always very round and high :)
They taste great and all but they are much to round for a burger any suggestions??
thank you to all
by rolling each piece of dough into a ball and then flattening the ball into a circle that is 1/2 inch or less in thickness. By the time it rises, it will be nicely domed but not too high
Paul