Marianne Martinez
Shaping pan buns requires a different approach to a standard loaf of bread. Typically, the dough is softer and stickier, and it can be challenging to handle. The dough weight is also much smaller, and it is usually enriched with butter and sugar. The shaping process begins with preparing the dough as usual and allowing it to rise. Then, the dough is divided into equal portions and shaped into balls. To get a consistent thickness and shape, you can use a sheet pan to guide the dough's expansion. After shaping, the buns are ready to be baked in a preheated oven.
| Characteristics | Values |
|---|---|
| Dough weight | Smaller than a standard loaf of sourdough bread |
| Dough ingredients | Enriched with butter and sugar |
| Dough consistency | Softer and challenging to handle |
| Flour type | High-protein white flour or all-purpose white flour |
| Flour percentage | A high percentage of white flour for soft and light buns |
| Flour alternatives | Whole wheat, whole spelt, durum, or other ancient grains for added flavor and texture |
| Pan type | Non-stick, durable, and made of LloydPans or USA Pan |
| Pan size | 10x2.25-inch round pan or 8-inch square pan |
| Dough shaping technique | Pull the dough from the outside into the middle until the other side is tight and rounded |
| Dough preparation | Cover the dough and let it rise for 1-2 hours in a warm environment |
| Dough shaping | Deflate the dough, divide it into equal portions, shape into balls, and flatten |
| Baking sheet | Lightly greased or lined with parchment paper |
| Baking preparation | Cover and let the dough rise for about an hour |
| Oven temperature | Preheat to 375°F |
| Glaze | Brush the buns with melted butter |
| Seeded buns | Brush with an egg white/water mixture before applying seeds |
| Baking time | Bake for 15-18 minutes until golden |
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What You'll Learn
Dough preparation
Shaping pan buns requires a slightly different approach than a standard loaf of sourdough bread. Typically, dough weights are much smaller, and it’s also usually enriched with butter and sugar. This results in a softer dough that can be challenging to handle, depending on the percentage of these ingredients.
To start, you can use a basic dough recipe or your favourite burger bun dough recipe. Mix and knead all the dough ingredients by hand, mixer, or bread machine to make a soft, smooth dough. Cover the dough and let it rise in a relatively warm environment until it has nearly doubled in bulk, about 1 to 2 hours.
Once the dough has risen, gently deflate it and divide it into equal pieces. The weight of each piece will depend on your desired bun size. For instance, a 125-gram roll or a 100-gram roll. Shape each piece into a ball and flatten each dough ball with your palm until it reaches your desired diameter.
If you are aiming for a flatter bun, transfer the balls onto a baking tray lined with parchment paper. Cover the dough balls with plastic wrap and place another sheet pan on top. The weight of the pan will keep gentle pressure on the dough, forcing it to expand outward rather than upward, resulting in a consistent thickness and shape.
If you are using a bun pan, lightly grease the wells and press a thin layer of dough firmly into each well, pressing it up the sides. You can also use a bun pan to make seeded buns. Brush the dough with an egg wash and top with seeds before baking.
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Shaping techniques
Traditional Round Bun Shape
- Prepare your dough as usual and let it rise.
- Pull the dough from the outside into the middle until the other side is tight and rounded. This technique ensures the best rise and shape.
- Weigh your dough and divide it into equal portions to shape into round balls.
- Place the balls onto a baking tray lined with parchment paper.
- Cover the dough and let it rise again until puffy.
- Before baking, you can add toppings such as an egg wash, seeds, or grated cheese.
Flat-Top Bun Shape
- Prepare your dough as usual, knead it, and let it rise.
- Divide the dough into equal portions and shape them into round balls.
- Place the balls onto a baking tray lined with parchment paper.
- Place another sheet pan on top of the dough balls to guide their expansion into a flatter form.
- The weight of the pan will apply gentle pressure, forcing the dough to expand outward rather than upward, resulting in a consistent thickness.
- After the dough has risen, remove the top pan, and add final touches such as an egg wash for a crispy top.
Using a Bun Pan
- Prepare your dough and lightly grease the wells of your bun pan.
- Divide the dough into portions and shape them into balls to fit in each well.
- Press the dough firmly into each well, pressing it up the sides.
- Before baking, brush the dough with an egg wash and add toppings of your choice.
Remember, when working with soft and sticky dough, it is helpful to place it in the fridge for a brief period to firm up before shaping.
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Using a bun pan
To use a bun pan, start by preparing your dough. You can make this by hand or use a mixer or bread machine. Mix and knead the dough ingredients until you have a soft, smooth dough. Cover the dough and let it rise in a warm place until it has nearly doubled in size. This should take around 1-2 hours.
Once your dough has risen, gently deflate it and divide it into equal pieces. The number of pieces will depend on the size of your pan and the desired size of your buns. For larger buns, you may only need to divide the dough into eight pieces, while for smaller buns, you may need to divide it into 14-16 pieces.
Shape each piece of dough into a ball and flatten it with your palm until it is around 3 inches in diameter. Grease the wells of your bun pan and place each dough ball into a well. You can brush the dough with an egg wash and add toppings such as seeds, grated cheese, or herbs.
Cover the pan and let the dough rise again until it looks puffy. This should take about an hour. Preheat your oven to 350-400°F (depending on what you are baking) towards the end of the rising time. Bake the buns until they are golden brown, which should take around 12-18 minutes.
Bun pans can also be used for other recipes besides buns. You can use them to make miniature pies, small pizzas, frittatas, or even small cakes.
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Baking methods
The baking method for pan buns depends on the type of bun you want to make. For example, the method for making a traditional burger bun with a domed top will differ from that of a flatter bun.
If you're making a domed bun, you can use a bun pan, which is a sheet pan with 4" indentations. However, this is not necessary. You can also make the buns by hand by pulling the dough from the outside into the middle until the other side is tight and rounded. This gives you the best rise and shape. You can also try shaping them tighter around the top.
If you want to make flatter buns, you can use the sheet pan trick. First, prepare your dough as usual and divide it into equal portions. Then, shape the portions into round balls and transfer them onto a baking tray lined with parchment paper. Cover the dough balls with plastic wrap and place another sheet pan on top. The weight of the pan will keep gentle pressure on the dough, forcing it to expand outward rather than upward, giving your buns a consistent thickness and shape.
Once your dough has risen, you can add an egg wash to give your buns a beautiful colour and a slightly crispy top. You can also try scoring the top surface of your buns gently to avoid deflating the dough. Finally, bake your buns in a preheated oven until golden brown.
For sourdough buns, it is helpful to place the dough in the fridge for 15 minutes to firm up before shaping.
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Toppings and finishing touches
Once your pan buns are baked, you can add toppings and finishes to elevate their taste and appearance. Here are some ideas:
Egg Wash
An egg wash is a simple yet effective way to enhance the colour and texture of your pan buns. Brush the buns with a mixture of egg white and water before baking. This will give them a beautiful shine and contribute to a slightly crispy top.
Seeds
For a crunchy and flavourful touch, top your buns with seeds. Brush the buns with an egg wash or butter glaze to help the seeds adhere, then sprinkle with your choice of seeds, such as sesame, poppy, or flax seeds.
Cheese
For a savoury and indulgent option, grated or shredded cheese is a perfect topping. You can use classic options like cheddar or mozzarella, or get creative with flavours like smoked gouda or blue cheese.
Herbs and Spices
Add a boost of flavour and aroma to your buns with herbs and spices. Try sprinkling dried or fresh herbs like rosemary, thyme, or Italian seasoning on top of the buns before baking. A flaky sea salt finish can also enhance the overall taste.
Sweet Glaze
If you're making sweet pan buns, consider finishing them with a sugary glaze. Drizzle a simple sugar glaze on top of the buns after they've baked and cooled slightly. You can also experiment with different flavours in your glaze, such as cinnamon or honey.
Pizza Toppings
Transform your pan buns into mini pizza bites! Top your dough with traditional pizza toppings like tomato sauce, cheese, and pepperoni, or get creative with options like pulled pork or sautéed vegetables. Bake until the cheese is melted and bubbly.
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Frequently asked questions
Shaping pan buns requires a slightly different approach than shaping a standard loaf of sourdough bread. The dough for buns is typically softer and can be challenging to handle. It is important to create tension in the dough by pulling it from the outside to the middle until the bottom is tight and rounded, resulting in an even rise and shape.
High-protein white flour or all-purpose white flour is commonly used as the base flour for pan buns. Using a high percentage of white flour will result in the softest and lightest buns. However, incorporating whole wheat, spelt, or ancient grains can add flavour and texture.
To prevent sticking, you can line your baking tray or pan with parchment paper. Additionally, covering the dough balls with plastic wrap before placing another sheet pan on top to shape them can help avoid sticking and ensure smooth removal.
Using a sheet pan or a bun pan with indentations can help maintain consistent thickness and shape. The weight of the pan will apply gentle pressure, forcing the dough to expand outward rather than upward, resulting in flatter and more practical buns for stacking toppings.
