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 about those addicting Cibatta buns?
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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
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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 .
Or maybe not , I just realized I'm responding to a post from March of 2014 ...
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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
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