This is without a doubt the best hamburger bun recipe you'll ever try. No restaurant makes them better. (Trust us, we've tried them all.) They're fluffy, toasty, and smell like the fresh-baked bun air freshener they put in bakeries to get you in the door. What more could you ask for from a bun?
Index
- 1 Necessary ingredients
- 2 How to make homemade hamburger buns
- 3 What is the best yeast for making bread?
- 4 Why has my bread turned out flat?
- 5 Ingredients
- 6 Instructions
Necessary ingredients
How to Make Homemade Hamburger Buns
〉We have used 25 gr of fresh yeast instead of instant yeast
Mix at medium-low speed until ingredients are fully incorporated.
Cover the dough balls with a damp cloth and let them rise one last time for 1.5 to 2 hours, or until they have doubled in size.
What is the best yeast for making bread?
Both fresh and dried yeast are equally suitable for baking bread. Dried yeast is usually more concentrated and therefore more potent, so if you use this type of yeast in a recipe that calls for fresh yeast, be sure to add half the amount. However, make sure you buy dried baker's yeast and not baking powder. Baking powder is not real yeast, but a mixture of acid and base that reacts when moistened, producing gas. This type of yeast is useful for baking cakes and light doughs, but it lacks the strength to leaven bread or the ability to ferment.
Why has my bread turned out flat?
A loaf of bread with no volume can occur for many reasons. We'll give you a list so you can go over it step by step and figure out what might have happened:
- It hasn't fermented enough: Fermentation is a process that depends on many factors: temperature, humidity, type of yeast... so it's essential to give it time and wait for the dough to double in size, even if it takes longer than expected.
- It has only risen once: remember that the dough must rise a second time once the rolls are formed. This is necessary because we lose a lot of volume when handling the bread, and only by letting the dough rest can we recover it.
- It has over-fermented: Believe it or not, over-fermentation can also lead to a loss of volume. If we let the dough rise for too long, we run the risk of the yeast consuming all the available sugars in the dough, leaving none available for the final push it needs to rise in the oven.
- Overkneading: If you overknead the dough, you risk over-developing the gluten, resulting in a super-stiff dough that resists rolling. This gluten network prevents the yeast from inflating the dough with its air bubbles.
- Over-manipulation: Similarly, if you over-manipulate the dough after the first fermentation, you risk losing all the air it has created and having to start over with a dough that's free of air, but now with only half the available sugars.
Serving size 1 roll
Servings 8
- Amount per serving
- % Daily Value *
- Saturated Fat 3.5 g18 %
- Fiber 1.4 g6 %
- Sugars 5.3 g
- Calcium 36 %
- Iron 3 %
- Vitamin D 9 %
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
