Amazing Homemade Hamburger Buns Recipe (Video) (2024)

FAQs

How to make hamburger buns better? ›

Always heat your buns for better texture and smell.

"Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," said Formicola.

The ideal burger bun is pillowy soft, squishy and tender. It needs enough structural integrity that it will hold strong with a juicy burger, but should never be tough and chewy - that would distract from all the other delicious flavours and textures in a perfectly crafted burger.

Avoid adding too much extra flour to the dough.

Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher bun instead of the light, fluffy, brioche-style bun we want.

Split open the bun and brush melted butter over the cut sides of both halves. * Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning.

Here are a few tips that might be of some help inshaAllah. Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. So inshaAllah next time when you knead the dough, follow these tips: 1.

89 g weight per piece. A pre-sliced premium burger bun produced using a unique recipe to give a firmer texture ad traditional sourdough flavour. Topped with semolina and finished with a kaiser cut. Approximately 4.7 inches in diameter.

Brioche rolls and regular rolls are different in that brioche rolls require more eggs and butter in their recipe than regular rolls. Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content.

Brioche buns are rich, buttery, and slightly sweet, thanks to their high egg and butter content. They practically melt in your mouth, creating a heavenly contrast with the savory burger fillings. Think of them as the velvet robe of burger buns – luxurious and utterly satisfying.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Mayo has its advantages

It has a high oil content that promotes browning as well as butter, and cooking with it creates a pleasant eggy-flavored coating to the bread. One of the major reasons cooks prefer using mayonnaise here is because of its high smoke point.

A helping of butter can create the perfect crisp

So, using either a soft, salted or flavored butter, take a generous helping and spread a layer on the side of the bun that will be in contact with the cooking surface. And of course, be sure to butter both the top and bottom buns for maximum crunch and taste.

Lightly beat 1 large egg white with 1 tablespoon water. Brush on buns, then add toppings and bake until the egg white is dry, 6 to 8 minutes. Nori-Sesame buns (pictured above): Brush with egg wash, then sprinkle with sesame seeds and thinly sliced roasted nori (seaweed sheets).

Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.