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Jan 4, 2007 06:41 PM

fluffy white bread for hamburger buns

I want a recipe for fluffy white bread that I can turn into typical hamburger buns. Of course I'll tweak it to add flavor, but i want the basic recipe. I don't want your favorite bun recipe or something that's going to make a ciabatta like roll. I want cheap, fluffy, pillows of bread.

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  1. I don't understand why you want to make these - just for the challenge? I don't think you could replicate all the chemicals that do into making them as puffy, non-degradable and tasteless as they are. We buy them for pulled pork sandwiches which need a soft pillow to absorb the juices.

    1 Reply
    1. re: cheryl_h

      There's an intangible quality to them. I want to maintain that aspect while making them better. I think they are great for stuff like the pulled pork you mentioned, or hamburgers. Plus, if I want to make a hamburgers for people that don't appreciate other breads, I'd still like to give them a treat. If nothing else, they're great for wadding up and throwing at people, right?

    2. To answer your question Amkikland, this recipe is really good:

      White Rolls

      This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.
      1 cup whole milk
      2 pkg. dry yeast
      1/2 cup butter, melted
      1/4 tsp. salt
      1/4 cup sugar
      2 eggs
      4-1/2 to 5 cups flour
      more melted butter
      Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
      Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)

      Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)

      Bake rolls at 350 degrees F for 20-25 minutes or until golden brown.

      6 Replies
      1. re: Mickey Blue

        1/2 a cup of butter? I think these rolls are typically fat-free or nearly so.

        why fold the circles when shaping?

        1. re: amkirkland

          I think if you are going to make them at home, you'll want fat in your recipe. It helps to keep it soft and moist. Supermarket stuff is laden with lots of fillers to replicate a lot of that.

          If you find a recipe for soft white bread, it's essentially the same thing, just shape into rounds or do as the poster above recommended - roll it out and cut it with a biscuit cutter.

          1. re: amkirkland

            A folded-over yeast roll with a little butter in the fold is called a Parker House roll.

            1. re: Hungry Celeste

              I know, but that's not what i'm shooting for

            2. re: amkirkland

              If your asking for Hamburger rolls like the ones you find in the supermarket, then that recipe is the perfect match. There exactly alike, except for all the artificial additives. If you want them fluffy, you need to make sure they rise properly and that their kneaded well. no special additives or chemicals are required. Companies use all those additives to *keep* the bread soft and flavorful inorder to extend it's shelf life.

              1. re: amkirkland

                Half cup of butter will be pretty darn spread out when you're talking about 5 cups of flour. They will probably end up fairly low in fat per serving. Check out the back of the cheep burger roll package - I bet it has like a gram of fat and includes butter, margarine, or oil in the ingredients.

            3. I'm nervous about asking this... but... has anyone experimented with using gelatin or other stabilizers in a recipe like this? I'm on a mission. let's call it molecular gastronomy.

              1 Reply
              1. re: amkirkland

                I've heard about using guar gum in breads... but usually for whole wheat or like breads that could use extra stabilization, since those flours don't have the same gluten as other flours. However, I haven't actually used it in breads nor have I tried gelatin. Interesting experiment.

              2. Soft white bread requires milk, eggs, sugar, and butter in the dough. Here's a recipe for hamburger or hot dog buns from King Arthur flour:

                5 Replies
                1. re: Hungry Celeste

                  I'm going beyond soft... I want fluffy...

                  sorry, i'm difficult

                  1. re: amkirkland

                    Perhaps you can do a combination of yeast and double acting baking powder, and with extra fat. Make the dough wet, like a ciabatta, slightly wetter. Be sure to use double acting baking powder. Bake it in a six-inch cake pan. Let it proof in the pan. When Baked the yeast is working and additional leavening can be provided by the baking powder. Best of luck.

                    1. re: amkirkland

                      The only way to make breads/rolls EXACTLY the way you want them is to try different recepies.....experiment, make adjustments, and try again! Try different ways! This is the only method that you will get "exactly" what you want. This is how I managed to develop an Italian loaf as I wanted it to be.

                      Where is your spirit of adventure?

                      1. re: Lisbet

                        wow... slow down... I'm just trying to get a place to start. I've never baked a loaf of bread that wasn't an adjustment from a previous loaf.

                      2. re: amkirkland

                        Try a potato roll dough. Basically, it's Mickey_Blue's recipe but with a 1/3 cup instant potato flakes added. Pour the hot milk over the flakes, add the butter (to melt it), salt and sugar. Proceed with dough. Adjust flour as potato dough tends to resist "coming together" sometimes.
                        After the first rise, divide the dough into equal sized balls. I'm guessing 12 is a good number to shoot for. You may well need two sheet pans.
                        Place the rounded dough balls with 1 1/2 to 2 inch spacing, on a greased or parchment covered baking sheet. Cover and let proof 10-12 minutes. With another sheet of parchment (spray with Pan Release if you are hesitant), place over the rolls and place another baking sheet on top. Press down firmly and evenly, just enough to flatten the tops of the buns.
                        Replace proofing cover, and let rise until doubled and light.
                        Oven 350-375o. Bake time about 15 minutes. Rotate pan(s) halfway through baking for evenness.

                        (Putting seeded toppings on is best done right after the balls are rounded, pressing each one firmly, top side down, into a small pan of sesame or poppyseeds.)

                        —Anonimo: professional baker for 30 years—

                    2. Don't know if this will help, but is was described as fluffy by one baker:


                      Just form it into buns.