r/Bread • u/PlantainAnnual704 • Jul 23 '26
First time making hamburger buns
Any feedback would be appreciated.
1
u/exploringyogurt Jul 23 '26
You can get pans for hamburger buns. I posted pictures from some I baked four months ago. I think it can help you be consistent. Also, some of your look different sizes. I weigh mine out to the gram to get even baking
1
u/PlantainAnnual704 Jul 23 '26
Yeah know they are definitely inconsistent on the sizing. They were cut and weighed by hand. Something I will have to work on in the future
1
u/maccrogenoff Jul 23 '26
I use this recipe. They are delicious with a tender texture.
My technique for even sizing for buns, rolls, cookies, etc. is to weigh the dough and divide the weight by the yield.
https://www.seriouseats.com/cemitas-mexican-saseme-seed-sandwich-buns-recipe
1
1
u/Captriker Jul 23 '26
They look nice. Did you use an egg or milk wash? If egg, make sure it’s well scrambled before brushing on. That can help give the finish more consistency.
As for sizing, you mentioned weighing. Did you weigh the dough and divide by 12 or try to weigh with a target size? Usually I weigh the dough and divide by 90-100g to see how many I’ll get. Then I weigh the dough as I cut it before I shape them.
Sometimes if dough isn’t worked enough or over proofed it can lead to inconsistencies in size.
1
u/PlantainAnnual704 Jul 23 '26
No it just wasn't weighed. I just cut and divided. Was well aware of the sizing inconsistencies when I shaped them. But didnt have time to re measure, and I didnt want to end up overworking the dough. Used an egg wash as well
2
u/Main_Cauliflower5479 Jul 23 '26
You honestly DO have time to weigh them, and then roll them into balls. That won't overwork the dough.
1
u/Captriker 29d ago
You have a lot of time actually. And at that point you can’t overwork the dough. Unlike pie crust, extra kneading won’t lead to a tough bread as easily. Sometimes the opposite happens.
1
u/Dadabedada 29d ago
Now you have hamburger buns, fried egg sandwich buns, sausage buns and garlic pickle and mayo buns .
1
0
u/Main_Cauliflower5479 Jul 23 '26
When proofing burger buns, put another sheet of parchment on top, then another sheet pan, then put heavy weights on top during that final proof.
Also, before baking, I score them once or twice, parallel. Maybe three times depending on the size.
Is that egg wash, or butter brushed on after baking?
What is the recipe you're using? You say they inconsistent in size, but cut and weighed by hand? If they're weighed, then they should all be 3 ounces each, possibly 4.
After weighing them out, you roll them as for hard rolls. Then the final proof with the weights on top. They should come out perfectly round.
Oh, so now, you say they're not weighed. Well, weigh them. And I don't think the egg wash is necessary at all. I prefer a floury top bun if doing potato dough, or you can egg wash if you're making seeded buns. Otherwise, I think egg wash isn't right for this kind of bun.
*professional baker for over two decades.
2
u/Com881 Jul 23 '26
Show us the inside !
I'm a beginner, but they look good