Comments on: Hamburger Rolls

By: blog from OUR kitchen » hamburger buns (bookmarked recipe)

blog from OUR kitchen » hamburger buns (bookmarked recipe) — Sun, 24 Aug 2008 14:09:05 +0000

[...] Here is what I did to make these wonderful hamburger buns: Hamburger Buns based on Susan’s (Wild Yeast) hamburger rolls [...]

By: Derrick

Derrick — Sat, 12 Jul 2008 00:19:19 +0000

Ok. I absolutely love this recipe. Part of my time as a novice baker has been searching for 2 “Grails”: the perfect baguette and the perfect hamburger/sandwich roll. I can stop my search for the second. It is, without a doubt, the best burger bun recipe I have made. Thanks so much.

By: Buns for my burgers « Beginning With Bread

Buns for my burgers « Beginning With Bread — Wed, 25 Jun 2008 20:49:48 +0000

[...] following recipe is adapted from the Wild Yeast blog (http://www.wildyeastblog.com/2008/06/10/hamburger-rolls/), which adapted the recipe from the San Francisco Baking Institute [...]

By: Elizabeth

Elizabeth — Thu, 19 Jun 2008 14:05:06 +0000

Just a note about all-purpose flour in Canada: I think all-purpose flour might be a little different than it is in USA. I use “no-name” (Loblaws) all-purpose flour for just about all of my bread. It is around 11.5% protein and produces excellent bread.

“Best for bread” flour is available as well. I think “Robin Hood” uses that label. “5 Roses” is another good Canadian brand of flour. I use one of those (whichever is less expensive) to make bagels which neeeeeed strong flour.

Soft flour is sold as “cake and pastry” flour.

-Elizabeth

(I’m hanging my head in shame; I haven’t yet got my scale out - time constraint is my excuse - but next week, I’ll get the scale out next week!!)

By: DocChuck

DocChuck — Sun, 15 Jun 2008 20:39:51 +0000

WOW! What a beautiful photo of a burger. My wife and I are true burger aficionados. We especially love burgers made with ground bison, but we have never attempted to make our own buns.

Sometimes, we actually complain about the “buns” that we purchase at our local bakery. Now we have NO reason to complain! LOL

Thanks for the wonderful post and the photos.

It’s BURGER TIME!

By: Susan

Susan — Sun, 15 Jun 2008 19:25:38 +0000

maybelle’s mom, the pizza dough substitutes for the prefermented dough in the recipe so you’d need 286 g.

By: maybelles mom

maybelles mom — Sun, 15 Jun 2008 19:12:19 +0000

thanks for visiting me. If I am using left over pizza dough, how much would I need?

By: Susan

Susan — Sat, 14 Jun 2008 12:41:53 +0000

Elizabeth, the eggs help give the buns a tender crumb. Now get out that scale!

bakerincanada, I look for flour of around 11.5% protein, ground from hard winter wheat. Most “AP” flours are lower in protein and have some soft wheat. Many “bread” flours are too high in protein and have some spring wheat. One US national brand that fills the bill is Gold Medal Harvest King (also marketed as “Better for Bread”). I’m not sure if this is available in Canada. I plan to do a post on flour soon.

By: bakerincanada

bakerincanada — Sat, 14 Jun 2008 02:29:16 +0000

Hi Susan great looking buns. Tis the season and I’d like to try your recipe. Tell me please what type of flour are you using A.P. or bread flour. I have made buns actually using soft whole wheat flour. They turn out well. Thanks.

By: Elizabeth

Elizabeth — Thu, 12 Jun 2008 12:22:39 +0000

Those look EXACTLY like the kind of hamburger buns I would love. (I can’t stand the store-bought cotton-batten-style buns)

Many thanks for posting your recipe, Susan. Very interesting that it has eggs in it.

(Heeheeheh, I particularly like that you have posted only weights in the recipe to force me to get out my scale. :-))