Also, please make sure to tag me on Instagram if you make it! It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt.
I am working to get gram measurements throughout my recipes for salt but still getting there. All oven temperatures are conventional unless otherwise stated. An oven thermometer is a great investment to ensure that your oven is the correct temperature. You will notice that there is a '1X' '2X' '3X' button in my recipe card.
This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe for example weigh out g brown butter , you will need to scale this number manually.
It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator! For a list of my go-to tools and equipment, I have a post you can refer to here. I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide.
There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested.
Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! These burger buns can be made either in bun rings or freeform, and freeze extremely well. Store leftovers in an airtight container at room temperature - they should stay soft for at least 5 days. These can also be frozen. After the first day or two, toast the buns if needed.
These are really delicious. I've had them as burger buns and smaller for sliders and both worked perfectly! I have a terrible record with breads of any kind.. But I can't even begin to tell you how good these turned out! Amazingly easy to follow instructions made for a flawless creation! SO soft and fluffy but still with substance so they don't collapse in your hands. I'm used to make burger buns at home, but never done such an amazing bun like this.
Sooooooo soft. I got scared in the beginning because the dough was really sticky. And on your videos your dough looked less sticky. But yeah I used some flour and gloves. All fine. I will definitely try more recipes from your blog. Thanks a lot for sharing. It's a shame I don't live in the US otherwise I would order the rings too.
So happy you love them! The person who makes the rings is actually from the UK and ships globally! Absolutely perfect!! Came out golden and soft and beautiful. Ultra gourmet burgers for dinner last night using these. I have no idea sorry! You could but I don't know how it would work. I would save the starter for a different recipe or use a sourdough specific recipe! Thank you. To make this recipe vegan, can you use all water, instead of milk, oil instead of butter, and what can be used in place of egg?
Egg substitutes are expensive in my country, as well as plant based milk and butter, and I don't want to add flaxseed to not alter texture and color, would aquafaba work? Thanks for any help and feedback. Very easy recipe follow and delicious results! Definitely stays fresh for days! Erin, thank you!
I've tried a few recipes lately on the search for the ultimate bun for smash burgers. My partner is a bit of a smash burger guru and loves a soft brioche bun. Unfortunately the buns in the store are horrible they fall apart and crumble and we couldn't fine anywhere local that make them. This recipe is perfect! I knew by the beautiful texture and appearance of the dough then I just took it out of the oven.
My new favourite recipe. So fluffy and soft. Keen to try them with burgers next time we BBQ. Claire Western Australia. Made these last week and posted to my little food blog on insta. My yeast was just expired but I gave it a go anyway because of lockdown haha. They turned out pretty well considering the yeast, maybe not as light and fluffy but so yummy.
I enjoyed burgers the first night and then ate the rest over the next few days toasted. Will definitely make again when I buy new yeast. Great recipe and the rolls turned out lovely and soft, I made six which were the perfect size for hamburgers. My poor old mixer struggled a bit at the end and nearly shuffled off the bench but I will make them again, might try sliders next time. Great recipe for burger buns. Thank you so much for the recipes. Delicious rolls!
I made them vegan by replacing the egg with aquafaba and the dairy with vegan dairy products. Turned out terrific! Your website is so lovely — I always look forward to your latest recipe popping into my e-mail inbox! So tried again, the dought is proofing but it does not look good. My yeast was good.
I did not need to add very much of the 4 cup of flour. The only thing I can think off is I live in Calgary and we are at a high altitude. Hi Kim. High altitude baking definitely needs some adjusting, however, we are at m altitude and this recipe still works for me. I am going to retest this recipe, and maybe make a little Instagram video showing what the dough looks like, etc. Thank You for your recipe. Thank you for a lovely super soft and yummy buns.
I just finished baking them and they turn out so well, even though I made my dough by hand. Lovely recipe. Love love the recipe, yummy…. Hi Alida, Any idea why instant yeast would not foam? I tried it more then once and made sure to use new yeast but still did not work. When left to proof the dough did rise a bit but rolls where unfortunately not soft and fluffy at all. Thank you. It could be that the yeast is just not active anymore?
It also depends on the flour you used, if you used stoneground flour the rolls might be a little denser than if you use cake or commercial flour.
Dear Alida Just baked your lovely Easy soft and fluffy bread buns. It might be even more unhealthy and require some extra effort to cook the potatoes, but it tastes great. All you need to do is add a small amount of this paste to your dough during the kneading process and it will make a huge difference to your bread. To make it, you just need to whisk together water and flour in a heated pan until it comes together into a thick paste. This pregelatinized flour helps to retain moisture in the finished bread whilst keeping the texture soft and fluffy.
Tangzhong is often used in a lot of milk bread recipes to help give it that amazingly soft texture. The truth is, each ingredient is great in its own way at softening certain types of bread.
Have you ever had Japanese Milk Bread? Then I knead in flour bit by bit, kneading for at least 1 minute between adding flour until I have a soft dough that still sticks a bit to the counter. That stickiness means that there's enough moisture in the dough. I'll add a bit more flour to that and then stop adding flour to avoid drying the dough. If I want to knead it more I'll knead with a bit of vegetable oil instead to keep it from sticking. It's consistency you're looking for, not time. Time is relative depending on your strength and kneading technique, 5 minutes for a skilled and strong baker may translate to 15 minutes for normal humans, so knead until you have the consistency you want.
When you start kneading the dough it will pull into pieces easily, and have a rough texture. As you knead that roughness disappears and it will stretch longer without breaking. For a sandwich loaf I'll knead until I can stretch the dough from the middle of my torso to my knee without it breaking.
Next, rising your dough may take much longer than recipes say as it all depends on the ambient temperature of the room, humidity, the activity of the yeast, and other factors.
Again, make this results driven, not time driven. A good sandwich bread dough should rise a lot, not the "doubled" many recipes say. For me tripled is more like it. Make sure you put it in a big enough bowl! This advice goes for the initial as well as the secondary rise in the pans. Let it rise enough in the pans until it looks like the recipe picture, that's about right. Ideally your oven will have been pre-heating for 30 minutes by now. Do it quick and avoid punching down the dough.
Slashing will split the top skin and allow the dough to rise efficiently after you put it into the oven. Once you put it in the oven it's going to rise a lot as the yeast goes crazy before the heat kills it, and the moisture in the dough is going to vaporize into steam.
If you don't slash you won't get as good a rise. One method not mentioned above is tangzhong, frequently used in Asian breads. To make tangzhong, you would take one part flour and five parts water, whisk them together and bring the mix to a boil. Once it thickens to the point where you can see the whisk leaving "tracks" in the surface, it's done.
Adding starches that have already gelatinized like this will help you to achieve a bread with an extremely soft, almost cottony, interior.
This is similar to some western methods for making softer breads, such as potato bread, which also uses pre-gelatinized starch to achieve a softer crumb. Combine this with a method to soften the crust like an egg or milk wash, and you can reach new levels of bread softness. Hydration level, the ratio of water to flour.
This is in the middle range, and should be fine. Very high hydration loaves tend to be much chewier. Extreme gluten development. This recipe calls for a fairly rapid rise, and does not call for excessive kneading, so there should not be an extreme level of gluten development which would lead to a chewier crumb.
Additional ingredients like sugar, eggs, oil interfere with the development of the gluten network, and thus produce a more tender crumb. This recipe is rich with both sugar and oil.
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