Emilie Meyer
Making burger buns at home can be intimidating, but with a few simple steps, you can achieve perfectly shaped buns with just the right amount of sturdiness and fluffiness. One of the most important steps is kneading the dough, which can be done by hand or with a stand mixer. After kneading, the dough is shaped into a ball and left to rise. Once risen, the dough is divided into smaller pieces and shaped into tight, smooth balls before being placed on a baking sheet and flattened.
But can you use a bread pan instead of a baking sheet?
| Characteristics | Values |
|---|---|
| Dough preparation | Mix and knead all of the dough ingredients by hand, mixer, or bread machine |
| Dough consistency | A little too sticky rather than too dry |
| Proofing | Proof at room temperature for one hour, then shape and proof in a warm oven or cooler for another hour and a half |
| Shaping | Divide the dough into 8 equal pieces, each about 100g, and form into balls |
| Baking | Bake at 350°F for 12-18 minutes, or until lightly browned |
| Baking equipment | Use a hamburger bun pan, or a regular baking sheet/cookie sheet |
| Baking preparation | Grease the pan or line with parchment paper |
| Baking temperature | Preheat the oven to 350-375°F |
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What You'll Learn
Using a bread machine vs. a stand mixer
Making burger buns from scratch is a rewarding experience, yielding soft and pillowy buns with a nice crumb. The process involves mixing, kneading, resting, and baking the dough. You can do this by hand or use a machine such as a bread maker or a stand mixer.
A bread machine is a good option if you want a machine to prepare and bake the dough for you. It can handle the entire process, from mixing and kneading to allowing the dough to rise and baking it. Bread machines are also good at simply mixing dough, and some start at a low price point of £40. However, there are poor machines on the market, so it's important to do your research before purchasing one. Additionally, baking in a bread machine will result in loaves of a uniform shape, which some may see as a disadvantage.
On the other hand, a stand mixer is a versatile option that can be used for more than just kneading bread dough. It gives you more control over the dough-making process, allowing you to adjust the consistency as needed. Stand mixers also tend to be smaller than bread machines, saving valuable storage space in your kitchen. However, they may require more effort and attention during the dough-making process, as you'll need to monitor the consistency of the dough and adjust it accordingly.
Both options have their advantages and disadvantages, and the best choice for you will depend on your specific needs and preferences. If you want a machine that can handle the entire bread-making process and are not concerned about the uniform shape of the loaves, a bread machine could be a good option. On the other hand, if you value versatility and control over the dough-making process, a stand mixer may be a better investment. Ultimately, the decision is yours, and you can always try both methods to see which one you prefer.
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How to shape the dough into buns
Shaping burger buns requires a slightly different approach than shaping a standard loaf of sourdough bread. Typically, dough weights are much smaller, and the dough is softer and enriched with butter and sugar. This can make the dough challenging to handle, but once you get the hang of it, shaping becomes quick and effortless.
- Weigh the dough using a digital kitchen scale and divide that number by the number of buns you want to make. For example, if you want to make 12 buns, divide the dough into 12 equal pieces using a bench scraper.
- Take a portion of dough in one hand and use your fingers to pull and stretch the dough over itself, smoothing out the top.
- Place the dough portion on an un-floured surface with the freshly cut, stickier side down.
- Cup your hand and place it over the dough ball so that your hand is just touching the top. Move your hand in a small circle, dragging or rolling the dough around inside your cupped hand. You will feel the dough become more spherical, and it will suddenly come together into a firm, smooth ball.
- Repeat this process with all the dough portions, then place them on a parchment-lined sheet pan.
- Top the dough balls with another sheet of parchment paper and flatten them with another sheet pan or by hand, until they are about 1/2-inch thick.
- Arrange the buns on a baking sheet about 1/2 inch apart.
- Dust the buns lightly with flour and cover them with plastic wrap.
- Let the buns rise until they have doubled in size, which usually takes about one hour.
- Preheat your oven to 375 degrees Fahrenheit (or 425 degrees Fahrenheit for a softer bun recipe).
- Before baking, you can brush the tops of the buns with an egg wash and sprinkle them with sesame or poppy seeds.
- Bake the buns in the preheated oven until they are lightly browned, which should take around 15 to 17 minutes.
By following these steps, you will be able to shape your dough into perfect burger buns that are sturdy enough to hold your burger without being too dense or gummy. Enjoy the delicious results of your efforts!
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The best flour for burger buns
While making burger buns, the type of flour used can affect the texture, taste, and overall quality of the final product. Here are some tips to help you choose the best flour for your burger buns:
Bread Flour vs. All-Purpose Flour
Using bread flour will give you the best results when making burger buns. Bread flour has a higher protein content, typically around 12-14%, which helps develop gluten, resulting in a chewier and more elastic dough. This makes the buns sturdier and better able to hold the juices of a burger without falling apart. If you use unbleached bread flour, you may get even better results as it tends to have a higher protein content than bleached bread flour.
On the other hand, all-purpose flour can also be used, but your buns may not rise as high. All-purpose flour has a lower protein content, usually around 10-12%softer dough with less gluten development.
The Tangzhong Method
The Tangzhong method, a popular Asian technique, involves cooking part of the flour and water in a bread recipe to form a thick paste or roux. This process gelatinizes some of the starch in the flour, allowing it to absorb and retain more water during dough making. The result is an incredibly soft and tender bun that stays soft for longer. If you want to try this method, you can find recipes that specify the Tangzhong technique.
Yeast Considerations
When using active dry yeast, it needs to be proofed or soaked in warm water before using. However, if you opt for instant yeast, proofing is not necessary, although it won't hurt to do so. Yeast plays a crucial role in the rising of your dough, so choosing the right type and handling it properly will impact the final texture of your buns.
Shaping and Proofing
After shaping your dough into balls, proofing them correctly is essential. Place the dough balls on a parchment-lined sheet pan, cover them, and let them rise until they've doubled in size. Be careful not to over-proof, as this can cause large gas bubbles in the dough and affect the structure of your buns.
In conclusion, the best flour for burger buns is bread flour, preferably unbleached, as it provides the necessary gluten development for sturdy and chewy buns. However, all-purpose flour can also be used with slightly different results. Additionally, techniques like the Tangzhong method and proper yeast handling will contribute to the desired texture and taste of your homemade burger buns.
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Proofing the dough
Firstly, prepare the dough by mixing and kneading all the ingredients until a soft, smooth consistency is achieved. This can be done by hand, with a mixer, or in a bread machine. Cover the dough and let it rise. The ideal temperature for proofing dough is between 37°C and 40°C (98.6°F and 104°F).
There are a few different methods for achieving the correct temperature for proofing. One option is to use a modern oven with an LED light, which provides a warm environment without generating heat. Alternatively, you can create a makeshift proofing box by placing the dough in an oven with just the pilot light turned on. Do not turn on the oven, as this will make it too hot. Instead, the heat from the pilot light and the closed oven will create the perfect conditions for proofing.
Another method for proofing dough is to use a hot water pan. This involves placing a pan of hot water in the oven, which creates the right amount of heat and humidity for proofing. This technique is particularly useful if your oven has a proof setting that is too hot for dough proofing, which can be the case with some models.
Once you have prepared your proofing environment, cover the dough and let it rise until it has nearly doubled in size. This usually takes around one to two hours, depending on the recipe and the temperature of the proofing environment. For a faster rise, you can place the covered dough on a counter or in a warm room. The dough should be left until it has doubled in size, which may take about 30 minutes to an hour.
It is important to be careful not to over-proof the dough, as this can lead to large gas bubbles forming and an uneven texture in the baked buns. To test if the dough has finished proofing, gently push your finger into it. If the dough is ready, it will bounce back. If the indentation remains, the dough needs more time to proof.
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Storing homemade burger buns
Room Temperature Storage
For short-term storage, it is recommended to store your homemade burger buns at room temperature in an airtight container or wrapped in foil. This helps maintain the buns' texture and flavour by reducing humidity and preventing mould and bacterial growth. Ensure the buns have enough space between them to retain their shape and avoid stacking, which can cause them to become squished and unappealing. Keep them away from moisture sources, such as sinks or damp countertops, to prevent sogginess. You can store buns this way for up to five days.
Refrigerator Storage
Although not ideal, you can store your homemade burger buns in the refrigerator for extended periods. Refrigeration helps slow bacterial growth, especially if the buns have been handled by multiple people or stored in a warm, humid environment. However, the low temperature can cause the buns to dry out, become stiff, and lose their flavour. If you choose to refrigerate, wrap the buns tightly and consume them within a few days.
Freezer Storage
For longer storage, freezing is a good option. You can freeze the dough before baking, forming it into buns and storing it in the freezer. Alternatively, you can freeze the baked buns. Once thawed and baked, buns frozen as dough will taste and look the same as fresh buns. To freeze baked buns, transfer them to a freezer-safe container, wrap them in foil, label them with the date, and freeze for up to two months. Thaw frozen buns at room temperature on a paper towel, flipping the bun halfway through and replacing the paper towel. While freezing is an option, it is still best to enjoy homemade buns fresh.
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Frequently asked questions
Yes, you can put burger bun dough in a bread pan. Bread pans are designed to bake perfectly shaped homemade burger buns.
First, cut the dough into 8 equal pieces. Then, pinch the corners of each piece together to form a circular shape. Place your hand around the ball, pinching your middle finger and thumb together, and move your hand in a circular motion, rolling the dough into a tight, smooth ball.
The most effective way to measure flour is to weigh it with a kitchen scale. If you don’t have one, fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife.
As a rule of thumb, when making any kind of rising bread, lightly push in on the dough with one finger. If the dough is ready, it will bounce back out. If the indentation stays in, knead it more.
