Hamburger Buns (Soft)

Name: Hamburger Buns (Soft)
Cuisine: American
Ingredients: 450 grams Bread (strong) flour; 340 ml Milk; 40 grams Sugar; 8 grams Salt; 40 grams Butter; 15 grams Dry yeast

cookpad.japan @cookpad_jp

I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.

Usually there's a lot of rules for baking, but you can make this nice and easy by mixing everything together for primary fermentation, then divide for secondary fermentation. Eat as it is, or toast. The dough will settle down and be firmer from the next day. For 18 after dividing dough into 50 g portions. Recipe by mitesolo

I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.

cookpad.japan @cookpad_jp

I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.

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Ingredients

450 gramsBread (strong) flour
340 mlMilk
40 gramsSugar
8 gramsSalt
40 gramsButter
15 gramsDry yeast

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Steps

1

Put all ingredients into a large bowl and mix together.
2

When the milk is mixed-in well and the dough is sticky and firm, remove from the bowl onto a flat surface and knead for 15 minutes. Face the clean side upwards for 30 minutes of primary fermentation.
3

Remove the dough, powder, and divide into portions 50 g each. Spread parchment paper onto a baking plate. Align with all the dough facing upwards for 30 minutes of secondary fermentation.
4

Bake for 25 minutes in a 180℃ preheated oven. If you want white buns, bake for 25 minutes at 160℃.