Burger buns (hamburger buns)

Today I have a new bread roll recipe for you, but not for any kind of bread roll ... no, for delicious burger buns! The basis for delicious homemade burgers of all kinds ... ♥

Burger Buns

In addition, dear Zorra is celebrating her 14th birthday with her blog Kochtopf.me. That's why she has launched another blog event on this occasion: Bun for the 14th blog birthday. And burgers are great for a birthday party, don't you think? So I'm contributing these delicious burger buns to this blog event.

Blog-Event CXLV - Brötchen zum 14. Blog-Geburtstag (Einsendeschluss 15. September 2018)

The burger buns are not only fluffy and fluffy, but also have more bite than the bought (spongy) buns, which usually also contain a lot of additives. I like to prepare more burger buns than needed and then freeze some of them. They taste great after defrosting, especially if they have been briefly baked. I find it very practical, especially for grilling. Because then I can simply thaw the burger buns and take care of the rest in peace. I used to mean Burger buns baked according to this recipe. With more yeast and without the Italian sourdough Lievito Madre.

Even if the recipe doesn't go as fast as it does with large amounts of yeast, it is definitely worth taking this time. The burger rolls not only taste much better, they also don't dry out as quickly and are much easier to digest. If you top the buns with fresh ingredients and lots of love, nothing stands in the way of a sensationally delicious burger ... ♥

Burger Buns

INGREDIENTS for the burger buns:

  • 600g wheat flour type 550
  • 150g buttermilk or milk (depending on the size of the eggs, a sip more or less)
  • 150g water
  • 150g Lievito Madre, refreshed or 10g fresh yeast
  • 3g fresh yeast
  • 15g sugar
  • 10g beet syrup or liquid Barley malt
  • 6g Baking malt active
  • 2 eggs (size M)
  • 20g oil, e.g. B. Butter-flavored rapeseed oil
  • 30g butter, cold in pieces
  • 12-14g salt
Additionally:
  • 1 egg yolk (size M)
  • about 1 tbsp water
  • 1 pinch of salt
  • 1 pinch of sugar
  • Sesame to sprinkle (black sesame also works)

PREPARATION of the burger buns:

  1. Dissolve the yeast, sugar and syrup in the buttermilk and mix with 50g of the flour. Cover and let this pre-dough rest for 30 minutes.
  2. Add all the other ingredients for the dough except for the butter, oil and salt. (First hold back some water and add it at the end of the kneading time if necessary.)
  3. Mix in the food processor for 3-4 minutes on the lowest setting (I: setting min.). Then knead for at least 12-15 minutes at medium speed (I: level 1.5) to form a smooth dough.
  4. Only add the butter, oil and salt in portions at the end of the kneading time.
  5. Let rise for about 2.5-3 hours in a lightly oiled bowl or dough tub at room temperature (22-24 ° C). The dough should have at least doubled or tripled.
  6. Stretch and fold twice during the walking time (stretch & fold), i.e. after about 45-60 minutes each.
  7. Then cut off 10 pieces of dough and look round. 
  8. Cover and let rest for 60-90 minutes at room temperature (until fully cooked → do finger pressure test).
  9. Preheat the oven in good time to 230 ° C upper-lower heat.
  10. Whisk the egg yolk with the water and a pinch of salt and sugar. Carefully brush the dough pieces with it and sprinkle with sesame seeds.
  11. Bake in the bottom shelf for about 20 minutes. Steam once at the beginning of baking and immediately reduce the temperature to 200 ° C. (As an exception, I leave the moisture in the oven for the entire baking time)
  12. Let the finished burger buns cool on a wire rack and cover with a tea towel.

PREPARATION WITH THE THERMOMIX®:

  1. Put the buttermilk, yeast, sugar, syrup and 50g flour in the mixing bowl and mix for 2 minutes / speed 2. Let rest in the closed mixing bowl for 30 minutes.
  2. Add all other ingredients for the dough, except for butter, oil and salt, 4 min./ dough kneading setting. (First hold back some water and add it at the end of the kneading time if necessary.)
  3. Add butter, oil and salt, 2 min / dough setting.
  4. Let rise for about 2.5-3 hours in a lightly oiled bowl or dough tub at room temperature (22-24 ° C). The dough should have at least doubled or tripled.
  5. Stretch and fold twice during the walking time (stretch & fold), i.e. after about 45-60 minutes each.
  6. Then cut off about 10 pieces of dough and look round. 
  7. Cover and let rest for 60-90 minutes at room temperature (until fully cooked → do finger pressure test).
  8. Preheat the oven in good time to 230 ° C upper-lower heat.
  9. Whisk the egg yolk with the water and a pinch of salt and sugar. Carefully brush the dough pieces with it and sprinkle with sesame seeds.
  10. Bake in the bottom shelf for about 20 minutes. Steam one time at the beginning of baking and immediately reduce the temperature to 200 ° C. (As an exception, I leave the moisture in the oven for the entire baking time.)
  11. Let the finished burger buns cool on a wire rack and cover with a tea towel.

FINGERPRINT TEST:

  1. You press lightly into the dough with a lightly floured or moistened finger.
  2. Lower proof: If the dough springs back immediately in the dent, it still has to rise.
  3. Knappe Gare: If it fills up slowly, it could already be baked. The stove will then be quite strong. The bread or rolls will tear quite severely and thus develop a beautiful bulge. (You can still give your dough a few minutes to walk.)
  4. Fully cooked: However, if the dent has already been pressed in, it should be baked (immediately) now at the latest!

Burger Buns

Burger Buns

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6 thoughts on “Burger Buns (Hamburger Brötchen)”

  1. Pingback: Blog event CXLV - buns for the 14th blog birthday - summary - stir once please aka cook pot

  2. Moin Moin Sonja,
    can I prepare the bread roll dough as far as I can and use it to cook overnight in the refrigerator the next morning?

    Greetings Bea

    1. Yes, that should work, but don't use active baking malt.
      Let it start for 30 minutes and then chill ...

      LG Sonja

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