Who once Hamburger bun Freshly prepared, never want others again! With my 5 ingenious tips, the burger buns can also be easily done-of course fluffy soft and golden brown. Just as the perfect burger rolls should be! Got desire? Then grab my successful recipe, with which you can make the best Hamburger buns yourself.
Just make Hamburger buns yourself
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With my successful recipe for burger buns, you simply make perfect, fluffy Hamburger buns yourself.
Please note: The dough should rest for 1 hour for 20 minutes before baking.
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Mix the flour in a bowl with salt and sugar. Warm milk lukewarm in a saucepan. Add butter and melt. Then crumble the fresh yeast and dissolve while stirring. (The milk may only be lukewarm.)
580 g flour, 1 tablespoon of sugar, 300 ml milk, 50 g butter, 20 g of fresh yeast, 1 teaspoon salt
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Add the yeast and add the egg to the flour and knead everything into a smooth dough. Cover the dough with a damp kitchen towel and let it rest for 1 hour at room temperature.
1 egg
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Form 10 rolls from the dough (approx. 85 g). First press the dough slightly flat for shaping by hand, then turn the edges, press on and then roll the balls on the work surface with the flat hand. This is called “grinding dough”.
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Place the dough balls on a baking sheet covered with baking paper, cover with a damp kitchen towel and let it rest for 20 minutes.
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Mix the egg and milk and brush the buns with it. Sprinkle Hamburger buns with sesame and at 180 degrees top and bottom heat for 20-25 minutes Bake until golden brown.
1 egg, 1 tablespoon of milk, 3 tablespoons of sesame
Calories: 269kcal | Carbohydrates: 46G | Protein: 8G | Fat: 5G
The 5 best tips for perfect Hamburger buns
What would be the best burger without the perfect Hamburger bun? Only half as good! So much is certain. Choosing the right burger bun actually plays a super important role. The bun is the foundation of every burger and decides on the taste of victory and defeat. Buy? Is out of the question. Because with my 5 ultimate tips, the very best Hamburger buns can simply be made yourself-fluffy, soft and really tasty.
- Use the right flour. I set for my burger rolls Wheat flour type 550. This has a slightly higher mineral content than Type 405 and is therefore a little more rich. When baking, this flour is more precise and stronger.
- Press the fresh yeast. For my taste, this makes the dough open a little bit fluffier.
- Use warm ingredients. The yeast bacteria need warmth to work. In theory, room temperature is sufficient for milk. In practice, however, you give the yeast a boost by slightly heating the milk. But be careful: heat this only lukewarm, because the yeast bacteria die over 45 ° C.
- Knead the yeast dough vigorously,, Until it is nice and smooth. The kneading also boosts the activity of the yeast and is important for a good scaffolding, which can hold many air bubbles. This makes the burger buns loose and fluffy.
- Leave the dough covered twice in a warm place. Once in front of the shape and once afterwards. This also pays for the fluffness.
What ingredients do I need for fluffy Hamburger buns?
For perfect brioche rolls or burger buns-however you call them-it takes Very few ingredients. With a little luck, you may even have this in your supply. Because let’s be honest: the list of ingredients with the buns purchased often reads really creepy. One reads from sodium acetates or mono and diglycerides of food acids- and that really doesn’t sound particularly appetizing. So making your Hamburger buns yourself is the better choice! These few ingredients are needed:
- Wheat flour type 550: This flour has particularly good adhesive properties because it has a higher protein content. This makes the dough nice and elastic and forms a very good, stable dough scaffolding. Why is this important for our buns? Well, so that they succeed really fluffy. Because the dough can open wonderfully airy looseners without falling together. It can also be kneaded very well and later shapes.
- Yeast: I prefer to take fresh yeast. The recipe also works without any problems with dry yeast. You can always replace a half cube of fresh yeast with a packet of dry yeast. In any case, it is worthwhile to always have dry yeast in the pantry.
- butter,, Eggs and sugar: That trio belongs in every brioche dough. Among other things, they ensure that the burger rolls become nice and soft, give in to light pressure and have a slightly buttery note.
By the way, I like my burger buns with sesame. Chopped nuts such as pistachios, sunflower seeds, roast onions, grated cheese or olives as topping are also delicious.
Soft on the inside, golden brown on the outside – this is how the perfect consistency succeeds
Good burger buns are really rounding every burger. My favorite is the Chickenburger, closely followed by the classic cheeseburger. You decide what happens between the buns: whether chicken or beef, veggie pattie or grilled vegetables-the main thing is that the rolls are fluffy and golden brown. How do you guarantee that?
- Process the ingredients correctlyspeak: take milk, butter and egg out of the fridge in good time. You should have at least room temperature and not be cold. It is even better to heat the milk and butter and dissolve the yeast in it.
- Knead the dough for 5-8 minutes. If you have a kitchen machine, please support it. The long, strong kneading is important so that the ingredients are optimally combined, the yeast bacteria work and a stable dough scaffolding can develop. The latter in particular is crucial for a fluffy, loose and soft roll.
- The dough to roll “grind“” and let it rest again. The grinding creates a tension in the dough so that the burger buns remain in shape while baking. In addition, the rolls go up more evenly and keep a smooth surface with a fine crust.
- Brush the buns with an egg-milk mixture. This ensures the golden brown color. But the following also applies here: Ideally use room warm ingredients so that the burger rolls do not collapse.
Bake the burger buns correctly: This is how it works
The dough is prepared, the rolls are shaped – now it’s time to the final, baking. So that everything runs smoothly on the last few meters and the best burger buns come out of the oven, there are still my 3 decisive tips.
- First put the rolls in the oven,, When he’s really hot. So always preheat the oven.
- Bake the buns at the top and bottom heat. With this setting, the rolls are baked more gentle because the heat is distributed more slowly in the cooking space. With the result: soft and golden brown on the outside, fluffy and juicy on the inside.
- After baking, let the Hamburger buns cool completely on a grille. Do not cover the buns so that no moisture forms.
Incidentally, remaining Hamburg buns also taste great for breakfast or as a pizza snack. Just halve and either toast and brush. Or top like a pizza and bake briefly in the oven until the cheese melts. Alternatively, you can easily freeze your Hamburger buns and thaw again at room temperature.
Do you fancy even more burgers? Then try out my burgers from the hot air fryer or the Halloween burger.
And now enjoy the delicious Hamburger buns! I am very happy about your feedback on the recipe.
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