Hamburger buns

Hamburger buns

Submitted by kathyf on July 3, 2015 – 7:22pm.

My daughter asked me to make hamburger and hot dog buns for tomorrow’s barbeque and I decided to try my hand at sourdough buns. I have been working on a sourdough sandwich bread and I combined that with my regular hamburger bun recipe and came up with these. They are definitely not the squishy store bought buns but the crust is soft and crust will hold up to a hamburger and fixin’s.

Here is my recipe:

Flour (66% AP; 33% white WW): 100%
Water: 67%
Salt: 2.5%
Shortening: 8.3%
Egg: 16%
Sugar: 5%
Milk Powder: 5%
Starter (@58% hydration): 33%

I mixed everything in the bread machine until it just started to form a windowpane. Put in a container to bulk rise (about 2 hours); stretch and folding 3 times and then put in refrigerator to retard until the next day. Next day I scaled 3 oz. rolls; preshaped and rested for 15 minutes; shaped and placed in pan to rise. Took about 1 1/2 to 2 hours to rise. Really warm in the kitchen today. Brushed with butter or egg wash with sesame seeds. Cooked at 400F with steam until nicely browned.

Now here’s hoping everyone likes them tomorrow!

 

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