Hamburger buns for National Cheeseburger Day.

[Mosca]

How hard could this be, right? Folks been making this stuff for years. I started reading King Arthur Flour’s Big Book of Bread.

420 grams (3½ cups) unbleached all-purpose flour, plus more for dusting
37 grams (3 tablespoons) sugar
9 grams (1 tablespoon) instant yeast
7.5 grams (1¼ teaspoons) fine salt
1 large egg (50 grams)
241 grams (1 cup plus 1 tablespoon) warm low-fat buttermilk
57 grams (4 tablespoons) unsalted butter, cut into small cubes, at room temperature

Egg wash: 1 large egg (50 grams) beaten with
⅛ teaspoon salt
18 grams (2 tablespoons) sesame or poppy seeds for topping (optional)

I don’t know who knows how much about this stuff. I know next to nothing. I learned the DDT equation for this. I put a baking stone in the oven to help with the temperature swings. Otherwise, I followed the instructions in the book to the letter.

After mixing, I covered the bowl, let it rise, and took a long walk in the woods. That’s the Black Diamond Trail, part of the D&L Trail, only about 5 minutes from Chez Mosca. 40 minutes in, 40 minutes out. 5+5+40+40 = 90 minute to proof.




When I got home, the dough had really grown! I read about preforming in the book, so I flattened out the dough, formed the balls, and flattened them.




With any luck, these will rise again. So I took a shower, and



Yep. That’s with some egg wash. Into the oven.

25 minutes at 375° later,



Really, what else could have happened?



Perfect.

[58limited]

I have made King Arthur Flour's "Beautiful Burger Buns" from their website many times, always good, and fast. I've come home from work at 5:15pm, started the buns, and had them cooked and served by 8:30pm.

BTW - I wasn't able to get your clickable link to work.

[Mosca]

Thanks! Fixed the link. I looked at that recipe; this one is different. This is called “Buttermilk Buns”. I’ll try the BBBs when these are finished.

[58limited]

Link works for me now. I'm going to try the buttermilk bun recipe you posted, sounds good!

[Mosca]

The only part that seemed unusual to me was the part where you cut the butter into cubes and add it little by little at the end. I’ll send you the step by step through PM.

[RonB]

Well done Tom.

[Attjack]

I've come to the conclusion that the best buns are the cheapest store bought buns you can find. Let that burger shine.

[Mosca]

There is something to be said for that argument. My own feeling is that if it tastes good, then it is good.

[Dewesq55]

Very nice, Mosca !

[Purc]

How about a breakfast burger?

[Mosca]

It’s coming. I’m not sure if I want to use these, or if I want to take a shot at English muffins in a couple weeks.

[Skip]

Good job Tom!