My Husband Wants to Make Hamurger Buns
We've become addicted to making great burgers....now we're moving on to the buns. My husband makes bread regularly so knows the basics, but never made buns. Tell me your tips, techniques and recipes. I'm envisioning a bun with black pepper and caramelized onion.....is that a possibility? Thanks to all for help on this.
-
twyst
Apr 23, 2011 06:30 PM
I'm in the same boat as your husband. Ive never baked any sort of bread, but love good burgers and believe the bun is as important as the patty when it comes to a good burger. The lack of satisfactory hamburger buns in any store around me is going to finally get me to learn to bake! Think I'll start with the pretzel rolls from a few posts up, I bet those are delicious with a burger!
›1 Reply-
re: twyst
mrbigshotno.1
Apr 23, 2011 06:35 PM
Don't kill yourself, I use Rhodes Texas style frozen dinner roll dough. Just proof them until they are 3 1/2-4" across, into the oven at 400* until golden brown. Get them at WM, Albertsons, anywhere.
-
-
lilgi
Apr 23, 2011 06:23 PM
I made these today with the leftover egg yolks from a chocolate semifreddo I made this morning:
http://www.alwaysorderdessert.com/200...
I thought I might like to try them with hamburgers sometime. They're a little sweet, not too much so, but I would leave out the powdered sugar for the burger. (They make a killer ham and melted cheese WITH the sugar though).
They were easy, three rises in a matter of a couple of hours.
-
I made the NYTimes Brioche Buns and they were both easy and delicious and froze well. Recipe and process described here: http://bookcooker.blogspot.com/2010/1...
-
I love this! It reminds me of my mom, one of the all time great cooks, who when she said "how about hamburgers tonight?" meant she would make the ketchup, grind the meat, and make the buns! I wish I had that recipe to give but unfortunately that information went with her.
›3 Replies-
-
re: Gastrodisastro
Well, my husband finally made his own hamburger buns last night, but he took the easy way out by following CCSPRINGS suggestion using Trade Joes pizza dough. The top half of the roll was perfect, the bottom half too hard--next time we'll do them on a cookie sheet not stone and that should do the trick. I am going to do some soft ones soon and will let you know how they come out...thanks all.
-
-
-
-
CCSPRINGS
Mar 24, 2011 04:54 PM
Here is my secret. Take pizza dough and cut into squares, coat with olive oil and sprinkle with salt, pepper and some dried herbs and bake till lightly crisp. It is like a mini foccacia. I love these with bison cheddar mushroom burgers. I just got really hungry.
-
-
Pretzel rolls.
Never made them, but love them when I get them out.
Im sure you can find a decent recipe.›4 Replies-
-
re: mattstolz
hmm sorry I am not a baker
nothing out there?
http://stresscake.wordpress.com/2010/...
-
-
-
absurdnerdbird
Mar 24, 2011 02:05 PM
These are not your standard burger buns, but they're great for burgers or sandwiches:
http://www.keyingredient.com/recipes/... -
-
-
Last fall, I started the same quest - the perfect rolls for our grilled burgers. Then our upstate NY winter put THAT plan on hold!
Off the top of my head, one of our favorites was King Arthur's Onion Buns:
http://www.kingarthurflour.com/recipe...There were a couple of others we loved, but I'd have to go home and look them up.
-
-
re: katecm
I've made these 4-5 times for burgers. They are good and because of them I won't make burgers without also making buns. However, I've recently made some using a recipe from Reinhart and preferred them to the smitten kitchen ones.
I also want to try potato rolls next after eating at shake shack last month.
-
-
-
chef chicklet
Mar 24, 2011 08:46 AM
I made buns not too long ago, a yeasty basic white bread made into large rolls to cold extra big sandwiches of bbq pulled pork and coleslaw. Not too much trouble, but there are so many recipes, you don't say what kind of bread? Most breads can be made into anything small roll that you want. Adding the caramelized onions and black pepper would be the last step right before baking and easy. Rememer that what ever goes on top, will cook and have moisture drawn out since it's exposed more so to the heat of the oven. I weighed each roll for consistency for size, and then making sure they're nice and round. There are also molds for buns that help the dough hold its shape.
-
lestblight
Mar 24, 2011 07:55 AM
I am curious to this as well.
I have made basic buns using the Reinhart White Bread recipe ( Variation 1) with dry milk. I also swapped some AP flour for bread flour for a sotfer bun and some milk in there.
If this helps- I opted to go for 5 oz buns for a 6oz burger.
I used bun pans to shape them.
I ahve also made the poor mans brioche for the bun.. but i think i like teh white bread bun better.
also see here
http://chowhound.chow.com/topics/357011
maybe that helps?
›1 Reply-
re: lestblight
Isn't that funny.... I use Reinhart White Bread variation 2 with real buttermilk. My husband loves this dough more than anything, with perhaps the except of the Pain Ancienne. We make two sizes since we eat different sized burgers.
I want to try a potato roll one of these days. I have heard they are really good for hamburgers.
As to caramelized onions, that would lead me to a bulky roll which I have made, but not for burgers.
-
