Would sure like recipe for making hamburger buns

Kyle

I have tried making hamburger buns from what is a good bread recipe I have but it just doesn't do the best when it comes to buns.[p]Any help would be appreciated.

BlueSmoke

Kyle,
What's the problem? I had trouble for years with buns and rolls getting wide rather than tall, till I switched to bread flour, and in particular bread flour with extra gluten added.[p]Ken

Wise One

Kyle, try this one:
Hamburger or Hot Dog Buns

Summer is the time of year when everyone thinks about grilling outdoors. Homemade buns make hamburgers and hot dogs taste out of this world. If you live in an area where the temperature gets so hot you don't want to heat up your oven, make a bunch of buns early in the season and freeze them. To give them a heartier texture, you can substitute 2 cups of King Arthur Traditional Whole Wheat Flour for an equal amount of King Arthur Unbleached All-purpose Flour.
[p]Ingredients:
2 Tbs granulated sugar
2 packets or 2 scant tablespoons active dry yeast
1/2 cup warm water (105°F to 115°F)
2 cups warm milk (105°F to 115°F)
2 Tbs vegetable oil
2 tsp salt
6-7 1/2 cups King Arthur Unbleached All-purpose Flour*
egg wash:
1 egg beaten with 1 tablespoon cold water
sesame, poppy or caraway seeds or coarse salt (optional)




Mixing:
1 In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.
2 Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.
Kneading:
1 Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
Rising:
1 Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
Shaping:
1 Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.
2 Shape each piece into a ball. For hamburger buns, flatten the balls into 3 1/2-inch disks. For hot-dog buns, roll the balls into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
3 For soft-sided buns, place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them three inches apart.
Second Rising:
1 Cover with a towel and let rise until almost doubled, about 45 minutes.
Baking:
1 Fifteen minutes before you want to bake your buns, preheat your BGE to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.
2 Bake for 20 minutes or until the internal temperature of the bread reaches 190°F. (A dough thermometer takes the guesswork out of this.)
3 When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.


Servings: 1

Recipe Source
Author: Submitted by Char-Woody[p]Source: This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 5, May-June, 1992.[p]*We give you this fairly wide variation for a couple of reasons. First, you'll find in the summer that you'll need a bit more flour to absorb a given amount of liquid than you will in the winter. This is because it's humid and flour acts somewhat like a slightly dampened sponge as a result. Second, this particular dough should be quite slack, i.e., very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board.[p]Copyright 2000, King Arthur Flour Co.

[p]

Unknown

Kyle,
I haven't made buns, but if you want one of those crystalized crackling crusts (instead of a softer one) and you are going to use them rather than store them (which negates the effort) you can spray them with a water mist during the first ten minutes of baking or so. It makes a huge difference in crust for very little effort and the price of a $2 mister.

Bobby-Q

KK,
You can get the same effect from heating a small metal pan while you preheat the oven. When you load in the loaf, pur about 1/2 cup of water in the pan and close the door.[p]It will provide a more even steaming and help to shock that dough into a quick rise at the start while tightening up the proteins on the outside (spelled extra crispy crust)