Hamburger buns

Anyone have any hints on how to make decent hamburger buns?
Can't find my Juliete Childs' Baking cookbook.
I think it is mainly a reduction in fat.
As long as I'm at it....how about those addicting Cibatta buns?
Reply to
footboarder
I use the hamburger bun recipe on the King Arthur website.
The only change I make to the recipe is to increase the dried onion to 1 1/2 tablespoons.
My neighbor loves 'em and says they "make the best sandwich ever."
Nyssa, who is down to one hamburger bun in the freezer and needs to make another batch
Reply to
Nyssa
New to the group - but not to baking .
I use my regular white bread ( trying it as half-wheat today !) recipe , weight the dough out into 75 gram portions . Bake 'em on a 12" x 15" expanded mesh grilling rack from Walmart - the light cheap ones - covered with foil that's sprayed with cooking oil . My recipe makes ~900 grams of dough , yielding a dozen buns per batch . Hot dog buns the same except 60 grams and yields 15 buns - 3 rows of 5 buns each , and there's a batch in the bread machine (mix and knead only) right now .
Just checked the first batch , 2 1lb loaves , and looks like one fell just a bit . Not to worry , I figgered there'd be some adjustments . I'll post my white bread and adjusted recipes if anyone wants them .
--
Snag
Or maybe not , I just realized I'm responding to a post from March of 2014 ...
Reply to
Terry Coombs
Don't worry; it happens to all of us occasionally. At least the original post was from this century.
Perhaps a lurker can use the information if not the OP.
For hamburger/sandwich buns I use a recipe from the King Arthur site that makes six big buns. The only change I made was to up the dried onion to 1 1/2 tablespoons.
I also use a recipe I modified from one posted on alt.bread. recipes that uses a bit of rye flour along with the white plus some celery seed and onion powder.
Nyssa, who is glad she's got a stash of the sandwich buns in the freezer since it's too doggone hot to bake now
Reply to
Nyssa

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