Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Saber 4 on February 23, 2014, 02:39:14 PM
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Recently a friend of ours gave me a hamburger and a hot dog bun pan and I've been dying to try a batch but I didn't like the work involved in some of the recipes I found online and in the Artisan Bread in 5 Minutes a Day book. So I thought why don't I just use the crusty bread dough and the hamburger bun recipe cooking times and techniques. Here's the dough split into 6 pieces and dropped in the bun pan to rise for 20 minutes.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01046_zps7acd37f2.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01046_zps7acd37f2.jpg.html)
After 25 minutes in the oven preheated to 350. I forgot to take a picture after they sat for 20 minutes and I brushed them with the melted butter
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01047_zps7977750c.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01047_zps7977750c.jpg.html)
On the rack cooling for lunch
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01049_zpsf4d88b25.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01049_zpsf4d88b25.jpg.html)
Cut open after they cooled
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01050_zpsa19daa80.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01050_zpsa19daa80.jpg.html)
Decided to toast them up on the griddle with a little butter cause SWMBO loves a toasted bun
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01051_zps01fe0cc3.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01051_zps01fe0cc3.jpg.html)
And plated up for lunch with some spicy brown mustard, smoked Jarlsberg Cheese and some of my Canadian Bacon.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140223-01052_zpsfb93bb32.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140223-01052_zpsfb93bb32.jpg.html)
Wife said it was a home run and could I have 50 ready for her next quilt guild meeting. I need to get better at portioning the dough more evenly and I think I need a little more melted butter brushed on and to cook them a little longer next time.
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looks very nice ,
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Good looking meal.
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I'd like a plate if you had extra to spare ;D
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I flatten mine when I put them in the pans..and weigh them out with a scale then divide by how many your making...that way they are as even as you can make them..hope that helps.
They look fine to me. How soft were they? do you put a water pan in with them? I am looking for the recipe for a soft bun. Not too easy to find. I'm still looking. .☆´¯`•.¸¸. ི♥ྀ.
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I flatten mine when I put them in the pans..and weigh them out with a scale then divide by how many your making...that way they are as even as you can make them..hope that helps.
They look fine to me. How soft were they? do you put a water pan in with them? I am looking for the recipe for a soft bun. Not too easy to find. I'm still looking. .☆´¯`•.¸¸. ི♥ྀ.
I flattened mine out as best I could with the odd sizes I cut. I need to weigh out the dough and split it by weight like you suggested. Since I wasn't sure how it was going to work I wasn't to worried about the sizes, figured a big one and a small one would help me decide what size I want to make them. They were very soft on the inside with a nice crust, I didn't use a water bowl, just heated the oven to 350, let them rise in the pan for 20 minutes then brushed some melted butter on top and baked for 30 minutes. I need to give it a little more time to get a more golden crust and I needed to spray the bottom of the pan to get them out easier. Give it a try I would be interested in what someone with your baking experience thinks of it and what tweaks you can come up with on the method.
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Looks great. ;)
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I flatten mine when I put them in the pans..and weigh them out with a scale then divide by how many your making...that way they are as even as you can make them..hope that helps.
They look fine to me. How soft were they? do you put a water pan in with them? I am looking for the recipe for a soft bun. Not too easy to find. I'm still looking. .☆´¯`•.¸¸. ི♥ྀ.
I flattened mine out as best I could with the odd sizes I cut. I need to weigh out the dough and split it by weight like you suggested. Since I wasn't sure how it was going to work I wasn't to worried about the sizes, figured a big one and a small one would help me decide what size I want to make them. They were very soft on the inside with a nice crust, I didn't use a water bowl, just heated the oven to 350, let them rise in the pan for 20 minutes then brushed some melted butter on top and baked for 30 minutes. I need to give it a little more time to get a more golden crust and I needed to spray the bottom of the pan to get them out easier. Give it a try I would be interested in what someone with your baking experience thinks of it and what tweaks you can come up with on the method.
I make mine pretty flat then let them rise..for a browner crust I use an beaten egg, and give them a minute or 2 to get doner. I put a pan of steaming water in the bottom of the oven to soften them. In a bakery they have misters..I want one of them. I think you have the idea. The more you do..the better you get..just go for it..I know they are edible and homemade definitely tastes much better. .☆´¯`•.¸¸. ི♥ྀ.
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Looks very good from here
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Looks very good from here
ya, I agree w/ tommy.
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And I agree with Sparky and Tommy! They do look good!
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Would love a good hamburger bun recipe. Yours look great.
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Would love a good hamburger bun recipe. Yours look great.
It's just the simple crusty bread recipe split up and done in hamburger bun pans, give it a try and let me know how it works for you. :)
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I don't use a bun pan..I just use a silpat on a baking sheet so they don't stick. I am looking for a soft bun recipe, but sometimes you just need a hearty bun. I have made the pretzel buns and they are great for a greasy cheeseburger or big hearty sammiches. For hotdogs it's all about the hotdog and toppings so a softer bun is needed. Pretzel buns work good here too. I think your buns are fine..can't believe I'm telling this to a guy..LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
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I don't use a bun pan..I just use a silpat on a baking sheet so they don't stick. I am looking for a soft bun recipe, but sometimes you just need a hearty bun. I have made the pretzel buns and they are great for a greasy cheeseburger or big hearty sammiches. For hotdogs it's all about the hotdog and toppings so a softer bun is needed. Pretzel buns work good here too. I think your buns are fine..can't believe I'm telling this to a guy..LOL Pam .☆´¯`•.¸¸. ི♥ྀ.
I had thought about doing that but since I was given the pans I just had to try them. These aren't as soft as a store bought cheapo bun but they are much softer than I had anticipated, more like a gourmet bun at some of the fancier burger joints. I'm going to try the same dough with the hot dog bun pan to try to get a good bun for Brats and other sausages. I need to give pretzel making a try. I know what you mean about the things we compliment each other on around here that would be taken way out of context anywhere else, reminds me of when my wife was riding her mule in the stock shows, it was nothing to hear a man tell a woman that she had a nice/fine/great a$$ and not get slapped for it. lol
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Looks good,nice job,love home made buns too!