Hamburger buns by J. Hamelman

Category: Bakery products
Hamburger buns by J. Hamelman

Ingredients

premium wheat flour 500 g
water 230 g
eggs 50 g
softened butter 40 g
sugar 30 g
powdered milk 25 g
salt 10 g
fresh pressed / instant dry yeast 25 g / 8.3 g

Cooking method

Hamburger buns by J. Hamelman
Place all ingredients in the mixer bowl. Knead the dough on the first speed for about 3 minutes, until smooth, and then continue kneading on the second speed for another 5 minutes, until the gluten develops moderately. I used a bread maker to knead the dough, the "Pizza" program is not a full cycle, adding about another 30 g of water.
Hamburger buns by J. Hamelman
Leave the dough to ferment for 1 hour.
Hamburger buns by J. Hamelman
Divide the dough into 64g pieces and round them.
Hamburger buns by J. Hamelman
Cover the dough pieces with plastic foil and let sit for 5 minutes.
Hamburger buns by J. Hamelman
If necessary, lightly dust the work surface with flour and use a rolling pin to roll each piece into a 9 cm circle.
Hamburger buns by J. Hamelman
Transfer the dough pieces to a baking sheet lined with parchment paper. Cover with plastic wrap and let stand.
Hamburger buns by J. Hamelman
The workpieces should grow in size, reach good volume and become airy.
Hamburger buns by J. Hamelman
Melt extra butter and refrigerate to room temperature.
Hamburger buns by J. Hamelman
Before placing the dough pieces in a preheated oven, brush the top with melted butter. Alternatively: Sprinkle grated Parmesan cheese over the buns.
Hamburger buns by J. Hamelman
Bake buns in an oven preheated to 205 C for 20 minutes. Until golden brown, but the buns themselves should be soft when pressed lightly. I baked the buns with the initial steam and after 15 minutes from the start of baking, I opened the oven and unrolled the baking sheet to evenly distribute the temperature. You should be guided by the peculiarities of your oven and, if necessary, adjust the time yourself.
Hamburger buns by J. Hamelman
While the buns are still hot, brush them with another scoop of melted butter.
Hamburger buns by J. Hamelman
The buns are incredibly soft and have a delicious fluffy crumb that instantly melts like butter cookies when tasting. However, the taste is standard, bakery, neutral, good with any additions to taste.

Note

According to the recipe "Soft creamy buns" from the book "Bread. Technology and recipes", J. Hamelman.
Thanks to the author!
This recipe is universal, on its basis the author proposes to cook not only soft creamy buns (like a crust, TK weight - 38 g), small clover leaf buns, braids, bread with cinnamon and raisins, but also buns for hamburgers.

Tatyana1103
Ilona, chic buns There was an opportunity to try the "Pizza" program, I have never used it I got a bread maker not so long ago, I am gradually mastering it.
Corsica
Tatyana, thanks for your attention to the recipe!
The buns are really very easy to prepare. I hope you enjoy it too.
With the acquisition of you! Good technique, make you happy. Yes, pay attention, the "Pizza" program will have to be turned off manually, on your own, in general, just keep an eye on the kneading dough.
Tatyana1103
Quote: Corsica
Yes, pay attention, the "Pizza" program will have to be turned off manually, on your own, in general, just keep an eye on the kneading dough.
Thank you for the advice from me.
Corsica
Tatyana, good mood and delicious buns!

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