ISO Easy and Great Recipe for Hamburger Buns
It being a holiday weekend, and hoping for decent weather (even in San Francisco), I'm considering barbecuing lamburgers. And, of course, I want to make my own buns. I'm a novice (only baked twice so far), so I want a recipe that's pretty easy. I like a bun with some substance, not so heavy-crusted as a sourdough roll, but maybe the texture of a Kaiser Roll.
I found ejm's recipe (http://www.thefreshloaf.com/node/8384/hamburger-buns-topped-sesame-seeds) and it looks yummy and seems like I could handle it. Same with Paddyscake's recounting of the BBA recipe here (http://www.thefreshloaf.com/node/3661/hamburger-buns) and Cake Diva's here (http://www.thefreshloaf.com/node/13111/hamburger-buns-saveur).
I wonder if Brother David's Greek Bread recipe would make good buns. Seems right to have lamburgers on Greek buns.
Any thoughts?
David?
Bueller?
Thanks.
Glenn
Hi, Glenn.
I have not made either ejm's or Paddyscake's buns, but they are both bakers for whom I have great respect. I'm sure their buns are outstanding. Of the rolls I've made personally, I have two favorites: Norm's Double Knotted Rolls and Norm's Onion rolls. (See March 3 should be a TFL holiday!).
I believe I served you the Double Knotted rolls Thanksgiving, 2008. Surely, you remember! As a reminder ...
These are soft-crusted rolls. The onion rolls have a crisper crust. They are made with the same dough one uses for "hard rolls," also known as vienna rolls, bulkies and kaiser rolls. The onion roll version is flatter and has the added feature of ... Right! Onions! Either the kaiser roll version or the onion roll version makes great sandwiches.
Of these three options, the onion roll would be my own first choice for a flavor bomb. As a hamburger roll, I'd go for the double knotted roll.
Now, all of these can be made by hand without a mixer, but I've never made them that way myself. I know there are bakers on TFL who have experience making enriched breads (those with milk, fat, eggs, sugar, etc.) by hand and could help you, as needed.
You've lots of good choices. Let us know what you make and how it turns out.
David
Those double knot rolls look more delicious each time I see them. Think I'll finally try them in the next day or so.
Thanks for the link. I remember those as if it was just 22 months ago.
But, what about my question about converting the Greek bread to buns? Worth a try?
Glenn
Is it worth trying? I wouldn't do it. I wouldn't say it isn't worth a try. I know the other recipes make great tasting rolls.
David
I'll compare the options and make a guess as to the right ease v. result balance. I appreciate the tips.
Glenn
Hi, GSnyde! Super easy to make...and I might be so humble as to add..they made it to the front page photo recipe post....'toot my own horn'....you might like to try my 'Rolls for Sandwiches' recipe HERE the photo has lamb on the sandwich, so they wouldmake great Lamb burgers too..that's why I called it my 'Aussie Sandwich' the rolls are delicious, and easy to make..a bioche type flavor as 'Larry' says without all the butter. I'm making a batch into hot dog and burger buns for labor day.
Sylvia
Looking at your recipe, it bears a fair resemblance to Norm's soft rolls. Glenn has at least 5 good recipes to choose from at this point.
Hmmmm ... I might try to make a batch this weekend myself. (Hey! It's a 4-day weekend for me. A 4th bake added to the 3 already planned should be possible.)
David
with lot's of choices! The buns are very fun, I like potato added in them..I like potato added in a lot of doughs, it's a nice versatile enriched dough...to let your imagination run with, savory or sweet or sourdough version. I'm finally getting back into the mood to bake with the weather cooling, somewhat, I've got myself buried in dough, tonight and tomorrow....and labor day week-end...well, I think I started to early.
Sylvia
Thanks, David. Some time after I try the Greek Bread in the loaf, I might try it for buns.
Thanks, Sylvia. Those buns look great, and the large number of kudos on the linked thread makes it clear that they are widely adjudged to be yummy. And...maybe most importantly, I think even I can make them.
Glenn
Hi, Glenn.
A much better choice for buns than the Greek Bread - and I don't know why I didn't immediately think of it - is the Sourdough Italian Bread, which I know you really like and intend to make.
I've never used that dough for burgers, exactly, but meatballs are close.
I believe you have the recipe but here's a link: Sourdough Italian Bread and Sandwich Rolls. Be sure to scroll through the topic. Some other baker's made this bread and got prettier results than mine, including SusanFNP's Meatball Sub, which has a link to her adaptation on her Wild Yeast Blog.
David
What time's dinner? :-)
Toni
David said:
I also don't know why I didn't think of it. That is among my favorite breads.
I had settled on Sylvia's recipe (substituting whole milk and human energy for powdered milk and a machine), but now I am unsettled.
Perhaps with the long weekend and planning to stay around the house anyway, I will have to try two bun recipes.
Maybe I'll make a rabbit stew and have bunny buns. In light of my lack of shaping skills, you can bet they'll be funny buns.
Glenn
it would be nice to do both buns..a great place to start some basic shaping...I think one of the most important things is to weigh each piece, hope you have a scale..if not you can eyeball it pretty close. The main thing is to have fun, and if it tastes good who cares if it looks like a bunny! Don't forget, you May be a natural..keep your fingers crossed :)
Sylvia
...diastatic barley malt powder? A homebrew supply store, maybe? I doubt they'll have it at my local market.
Glenn
A homebrew store is a good bet. You can substitute barley malt syrup, which lots of groceries carry, as might health food stores. You can also substitute un-refined sugar or honey, although the flavor of each is a bit different.
In this recipe, the main function of the malt is not so much to supply the enzymes (which is what "diastatic" connotes), but the sugar, which makes the crust a nicer color, feeds the yeast and makes the product sweeter.
If you every plan on making bagels, you will want malt syrup, BTW. It keeps for a long time in the fridge.
David
Sylvia, thanks. I did weigh the buns. And the shaping practice was good. As you can see in the photos below, some are shaped well, others not so much.
I think next time I'll make them 5 oz each instead of 4. I'll also try to do round ones next time.
Glenn
Wow, I think you did an amazing job on the batard and the buns! Congratulations, on a very successful bake!
I like my hoagie's dough, to weigh at least 5oz. too; and be at least 6" in length and sometimes I make narrower and even longer, they are fun to make, nothing beats a good hoagie roll, after baking they will weigh less. Plus you get all that good practice shaping that you can use when making large loaves.
Sylvia
Thanks, David. My neighborhood homebrewers' supply store--Brewcraft, about 6 blocks from my house--has both syrup and powder. I'm set for Italian Sourdough buns.
The Italian Sourdough Rolls are in the oven. To be followed by a Batard made from the other half of the same dough. Pictures to follow.
The Italian Sourdough buns and batard came out well. Not beautiful to look at, but the taste and texture are very satisfactory.
I had to give a roll the ultimate test...and it passed with flying colors.
I'll cut open the batard tomorrow. And we'll see how the rolls are for sandwiches.
They look great. How did you mix/knead these? Mixer, or by hand?
Thanks.
When I saw and felt the biga yesterday morning ("biga" must be Italian for "bubble gum"), I realized I would never be able to mix it well by hand. I have no stand mixer, so I gave my KA hand mixer a pep talk, and though it struggled, it managed to blend the biga with the dry ingredients and water in about 10 minutes. I added some extra stretch and folds in the bowl before covering the dough for primary ferment.
wooden handled wire wisks. They have amazing mixing powers and keep your hands clean, they also are a breeze to clean. Mine has just about replaced my KA mixer. You might like to order one..I do have the small one and the large one. I use the large one often and only occassionally the small one. I ordered mine from http://www.breadtopia.com.
Sylvia
I concur with Sylvia's recommendation. I also have both sizes. I actually use the small one quite often - mostly for mixing starter feedings.
But then again, if Glenn gets really hooked, he will be converting the mud room in Fort Bragg to a baking kitchen. There's room for a good-sized spiral mixer, a steam-injected deck oven and a small loader. A retarder. A couple work tables. Tray racks.
Nice set-up!
David
Just think of all the goodies you won't have to pack : ) Maybe I should have suggested he order double sets..one for home one for vacation home : )
Sylvia
But I will not risk marriage over a bread kitchen. We like our mudroom for mud.
As to the "heavy metal" style whisk, it's among the "essentials" I already have on order, along with a rectangular brotform, a covered glass measuring bowl, a lame, some semolina flour, and Reinhart's BBA. I bought a peel today, along with a second thermometer so I have a back-up (the batteries don't last long).
I have the next round of "essentials" in mind for a near-future order--a round brotform, a couche, high gluten flour. It will be some time (a few dozen loaves at least), before I think about a stand mixer, let alone a steam-injector oven.
I don't know what kind of thermometer you got, but most good ones have an on/off button. If you turn it off when it's not in use, the batteries generally last a long time (like a year or more).
If this doesn't solve your problem, you need a different thermometer, not just a back-up.
Re. brotformen: I recommend getting them in pairs. Most formulas for home baking make two loaves. Of course, you can halve the recipes if you want to bake a single loaf.
Re. couche: When I was at SFBI, I bought a couple yards of their untreated linen for couches. It acts like teflon. You don't even have to rub in flour. The dough just doesn't stick. I recommend them.
David.
Glenn,
I was able to purchase 3 different sizes brotformen on e-bay for half the price at other places. I ordered from this seller & if you buy more than 1, the shipping is half off. Great service & product was perfect.
http://cgi.ebay.com/ROUND-BROTFORM-BANNETON-8-5-BREAD-PROOFING-BASKET-NEW-/220637097992?pt=LH_DefaultDomain_0&hash=item335efef008.
When I surfed e-bay I also found things like large quantity packs of parchment paper, etc. for exceptionally competitive prices. Plus it's just fun to see all the goodies!
Toni
David, I'm trying to get sucked into this gradually. If I decide I don't want to be a bread baker, what'll I do with all the stuff? I guess you'd take it off my hands at fire sale prices. I'll try the brotform, and probably end up buying more. On eBay (thanks for the tip, Toni).
'Course, if my bread keeps Cat (spouse) smiling as much as she was at dinner tonight over the Orientalian Salmon sandwiches (details to follow in blog), there's no turning back.
Glenn
I'm with Sylvia & David...I love my dough whisks in both sizes.
Glenn, your mud room sounds bigger than my whole house! Lucky, lucky, man!
Oh, by the way, batard & buns look great...if they pass the PB&J test, they're keeper's!!!
Toni
It's not that big really. David would probably bust out a wall to put in a bakery like SFBI's.
Glenn
I really don't think that would be necessary .... unless, of course, you want separate work areas for bread, pastries and chocolates, as at SFBI.
Is your property zoned for chocolate production (or just consumption)?
David
David
I'm pretty pleased with myself.
I appreciate the coaching.
Glenn
RLB's hamburger bun recipe is easy to make and quite tasty. I find they work best if you make the dough in the morning and give the shaped buns a long final rise in the refrigerator:
http://www.realbakingwithrose.com/2008/07/golden_burger_buns.html
sPh
I'll post more about it in my blog. But wanted to complete the loop on this thread. They were yummy!
David