According to her, “We call it bun bread around here.” Well, we call it brilliant around here. LOVE the tweaks you brought to this recipe, Vera! Want to become a Blue Jean Chef Insider? DIRECTIONS. Hey Keta, wow, I’m really sorry and very surprised that your buns crumbled. While this is nice, really the baker needs to pay attention to the texture of the dough.
The buns baked up nice and golden brown with a satiny, buttery crust, just as the recipe described. When you take it out, if you just made the dough and chilled that, then working it to shape it will warm it up and your rise pre-baking won’t be too much longer than it would have been without chilling. * Percent Daily Values are based on a 2000 calorie diet. I’ve got a “bun bread” loaf rising now, looking forward to toast in the morning. These taste great and are neutral enough to go with everything but have enough inherent flavor to be eaten alone, say, alongside pasta. Hello! I’m not sure it resulted in any greater softness than when just brushing after the baking. You’re welcome, queenshaboo.
We’re glad you love these buns, Desmond, and will take the compliment! Place the dough in a large oiled bowl. I like this burger buns recipe because the bun has brioche qualities without being dense and heavy. Once you make this, you’ll be hooked! The instructions were clear, without too much detail. This is what I have and would like to try the rolls as they sound delish! I used the roll-into-a-log-and-slice method for shaping the buns, and it couldn’t have been any more effortless.
I use two small pans, such as 9″ cake pans, instead of one large pan, so they warm up faster when I take them out. https://leitesculinaria.com/81501/recipes-hamburger-buns.html
For that reason, I chose to prepare this recipe by hand as well. I’ve been making this rolls for years. They rise some in the refrigerator. Good luck with your beautiful buns! The dough should be a little wetter than normal(sort of sticky, not gloopy)and it will rise in the over-sized container in the fridge over night. From Helen, “I will admit I’m a lazy bread maker, so I rise all my breads in the fridge. Haven’t bought buns in years…it’s too darn easy to make them at home! Like magic, you should see grams. One of the most popular bread recipes on our site is our whole wheat hamburger buns.Since everyone has been at home baking bread more these days, ya’ll reminded me of those hamburger buns….and I wanted to try making a light and fluffy white flour version. These are my “go-to” rolls for everything from actual burgers to breakfast buns. The perfect hamburger bun has an even crumb so that you can toast it evenly and add nice even spread of your favorite condiments. The buns were so soft and delicious, with a lovely crust. That said, some of our readers have had success and suggest that you carefully wrap them in plastic wrap and then a layer of foil to freeze. Depending on the dough’s temperature going in and the temp of the fridge itself you will see from very little to almost all the rise you’d get if left on the counter for an hour or two. It worked superbly with the slight sweetness of the buns. . I’m a huge fan of all the King Arthur products. We had 17 of our recipe testers GUSH about them to us.) And if you’re fortunate enough to have a stand mixer, that removes even more work! We all agreed that the rolls that I didn't flatten looked better. Please do not use our photos without prior written permission. Suzi, I’m GF, too, and I would love to be able to tell you how to make these in a manner that turns out exactly the same as the regular version and not disappointing in any way. That isn’t the same as ‘rapid rise’, is it? And I wouldn’t want to offer you a suggestion that we haven’t tested over and over again and perfected, as we do with all recipes that end up on our site. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust.
Beautiful burger buns live up to the name!