The lobster salad wasn’t outshone by the bun but you knew it was there. My other recipe was really easy, but this is far better. We all agreed that the rolls that I didn't flatten looked better.
When you have this recipe, there’s no need to find any other. Another tester doesn’t leave the potential for dryness to chance and instead wraps the buns in plastic and refrigerates them, then warms them prior to splitting and burger-fying them.
These burger buns bake up somewhere between a ciabatta roll and a hamburger bun. I think I speak on behalf of the billions of Beautiful Burger Buns followers everywhere when I say many, many, many thanks! All photos and content are copyright protected. I divided the dough into 12 pieces and basted them with melted butter before baking and after. Wow, these sound incredible. Everyone loved them. We call it bun bread around here. Note: Oven temperatures vary so check after 9 minutes to see if done. This incredibly easy bun should be in everyone’s recipe box.
If you make them…be sure to use the Vermont cheese powder. The slight sweetness of the bread complemented the meat nicely, too. For very best results, you should wrap the buns carefully in plastic wrap and then a layer of foil before freezing. Hi Diane, I can say that I have frozen this recipe’s yield twice so far and the loaves reheat beautifully in the oven after originally being fully baked. The perfect burger needs the perfect bun and these homemade soft hamburger buns will not disappoint! I made these buns again last night, but instead of using the white bread flour I used before, I tried cake flour (as they call it in S. Africa). All materials used with permission. When I was first learning, I was told not to add more flour but this meant not to add too much. We have ‘plain’ flour and self-rising (don’t think it would be that), strong white bread flour etc. Shape the whole batch of dough into 1 loaf and bake it in a 9-by-5-inch loaf pan for about 30 minutes at 350°F, or until it is browned, sounds hollow when tapped, and tests 190°F to 200°F in the middle. So do the folks at King Arthur Flour, who suggest that, for slightly larger buns, you divide the dough into 8 pieces instead of 12 and bake the buns for 15 to 18 minutes. Thank you so much for sharing your tips and tricks!
Thanks so much for letting us know…. Method: defrost in the fridge while at work, then reheat in the oven at 250 to 300 degrees F wrapped in foil that’s left open at the top. (Literally. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing. So for the moment, I’m sorry, all I can offer is my apologies. Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Thanks for your patience! I appreciate that the recipe includes different portions and baking times to allow for a variety of bun sizes, from slider to BIG. Laughs. O.M.G.
It’s easier to use than active dry yeast because it can be mixed right into dry ingredients, rather than having to proof the yeast in liquid before adding other ingredients. It’s one of the simplest yeast dough recipes that I’ve ever made. Means a lot to us to hear how your entire family loves them, thank you so much for taking the time to share that!
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