• Reply by ebuendia on January 04, 2012 at 11:41 pm
• 

Hi there.

I don't have a hamburger pan, but I bake my own buns in the summer and they turn out great. The key is on shaping balls, basically. Here is the recipe I use:

1 cup Water
2 eggs
3 Tbsp Milk
3 cups Bread Flour
2 tsp Yeast
1.5 tsp salt
2.5 Tbsp sugar
2.5 Tbsp butter

Add yeast and sugar to warm water and milk (less than 110 def F)
Beat 1 egg
In a bowl, whisk flour and salt. Work in butter, egg and water/milk/yeast mix.

Mix.

Knead until smooth, rest until double in size.

Shape into round shapes, rest ~30 minutes.

Wisk second egg, wash buns, sprinkle sesame seeds.

~15 minutes @ 400 deg F.

These work for me. Good luck!

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• Reply by ZenSojourner on January 05, 2012 at 12:24 am
• 

A lot of people like Moomies Beautiful Burger Buns.

Here's one (of many) threads where people are talking about it.

I notice that KA webbies still haven't restored the name, I thought they were going to do that?

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• Reply by Mike Nolan on January 05, 2012 at 1:57 am
• 

Moomie's buns recipe is one of several that I no longer have to read, because I've made it so many times I have it memorized.

I like to use 3 cups of AP flour and 1/4 cup of whole wheat flour, sometimes 2 1/2 cups of AP and 3/4 cup of whole wheat flour.

If I'm making sliders(1 ounce of meat per patty), I find that 1 to 1.25 ounces of dough makes a bun about the right size. For quarter pound burgers, I use 2.75 ounces of dough. For hot dog buns I use 2 ounces of dough.

I don't have the burger pan, I just roll the doughs into a tight ball, let them rest for about 5 minutes, then flatten them.

PJ's trick for getting a nice round ball of dough in this blog post is one worth remembering:

http://www.kingarthurflour.com/blog/2009/11/12/the-one-thing-i-have-to-b...

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• Reply by ZenSojourner on January 05, 2012 at 5:01 am
• 

Here are a couple of other ways to approach shaping your rolls.

I can't help it, I'm rather attached to the "cat hair removal" method. >:D

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• Reply by Mike Nolan on January 06, 2012 at 6:38 pm
• 

I just noticed that this thread is in the 'gluten-free' section, which means the posts about Moomies buns (or other suggestions) aren't going to help.

During the holidays our GF daughter-in-law was here, and I was experimenting with making the Brazilian cheese roles (without cheese) using a mixture of potato starch and tapioca starch.

Here's the recipe I started with:

http://www.kingarthurflour.com/recipes/gluten-free-brazilian-cheese-buns...

I had one test batch that was more bun-like.

For that one I think I used all potato starch and half the amount of butter that the recipe calls for. They didn't puff up much so the interior wasn't hollow, which made them more bun-like.

The flavor was a bit too potato-ish for me, but she liked them.

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• Reply by Mike Nolan on January 06, 2012 at 6:37 pm
• 

duplicate post removed.

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