I finally found a recipe for soft burger buns! My usual bun effort, posted here about five years back, led to a rather heavy finished product.
https://www.smokingmeatforums.com/threads/buns-burgers.171380/#post-1253749
I followed this recipe to a T and was rewarded with what I’ve been looking for, a bit lighter and softer bun that'll stand up to the burgers I make
Ingredients
450 g (16 oz) strong white flour
200 ml (7 fl oz) lukewarm water
50 g (2 oz) sugar
25 g (2 oz) butter, melted
2 eggs
2 tsp dried yeast
1 tsp salt
Instructions
Put the sugar and yeast into the water, mix well and leave for 10 minutes for the yeast to activate. Break one egg into a bowl. Separate the second egg into yolk and white. Add the yolk to the first egg, scramble them up a bit, and dump them into the water-yeast mix. Save the egg white for later. Kitchen Aid mixer with a dough hook for ten minutes, or hand knead for the same amount of time.
Dump the dough out on a lightly floured board and hand knead for a minute, shape into a ball and place in a bowl that has a slight coating of olive oil, about a tablespoon will do
Cover the bowl with cling wrap and set in a warm place for a couple of hours.
Let it rise in size
Dump the risen dough out onto a floured surface and knead for a minute, then divide the dough into six equal pieces, roll into balls, and flatten into rounds for baking. The recipe says this will make eight buns if you like, I'm better with six.
Right before the buns are ready to go into a oven pre-heated to 375º take the egg white that was set aside and add three tablespoons of water to it, mix it up and then lightly brush some of the egg wash on each bun. Into the oven for 17 minutes
You'll be happy with what you get and you'll know exactly what's in them. RAY
https://www.smokingmeatforums.com/threads/buns-burgers.171380/#post-1253749
I followed this recipe to a T and was rewarded with what I’ve been looking for, a bit lighter and softer bun that'll stand up to the burgers I make
Ingredients
450 g (16 oz) strong white flour
200 ml (7 fl oz) lukewarm water
50 g (2 oz) sugar
25 g (2 oz) butter, melted
2 eggs
2 tsp dried yeast
1 tsp salt
Instructions
Put the sugar and yeast into the water, mix well and leave for 10 minutes for the yeast to activate. Break one egg into a bowl. Separate the second egg into yolk and white. Add the yolk to the first egg, scramble them up a bit, and dump them into the water-yeast mix. Save the egg white for later. Kitchen Aid mixer with a dough hook for ten minutes, or hand knead for the same amount of time.
Dump the dough out on a lightly floured board and hand knead for a minute, shape into a ball and place in a bowl that has a slight coating of olive oil, about a tablespoon will do
Cover the bowl with cling wrap and set in a warm place for a couple of hours.
Let it rise in size
Dump the risen dough out onto a floured surface and knead for a minute, then divide the dough into six equal pieces, roll into balls, and flatten into rounds for baking. The recipe says this will make eight buns if you like, I'm better with six.
Right before the buns are ready to go into a oven pre-heated to 375º take the egg white that was set aside and add three tablespoons of water to it, mix it up and then lightly brush some of the egg wash on each bun. Into the oven for 17 minutes
You'll be happy with what you get and you'll know exactly what's in them. RAY
