Countdown to summer: Beautiful Burger Buns
May 16th, 2011 by PJ HamelRecipe: Beautiful Burger Buns
Ah, most beloved of buns…
Soft and golden, butter-brushed, seed besprinkled…
Open thy crust to receive a fat, juicy, grill-charred BURGER.
And ketchup. And relish, onions, a slice of orange cheese, maybe a dab of mayo.
Hold the yellow mustard, though. I’ll take mine dark and honey-sweet.
Are you feeling the (burger) love? Getting ready to break out the Weber?
Hope so. Memorial Day is less than 2 weeks away, and you know what that means:
Grill Season!
I’ve read piece after erudite piece about The Perfect Hamburger. Writers wax lyric over fat levels, grind, the addition of salt (vs. topical application), and just how thick is thick enough.
How you’re not supposed to squeeze the meat, just gently pat it. The correct way to get perfectly cross-hatched grill marks.
But very seldom do I read about the burger’s best friend: the bun.
I mean, what’s a hamburger without a bun – Atkins, right? It’s practically un-American to eat a burger bite by dainty bite with a knife and fork, rather than grabbing it in both hands and chowing down.
Yet so many of us settle for those wimpy (as opposed to Wimpy) tissue-paper buns, the ones that squish cardboard-thin under the weight of burger and cheese and condiments before finally collapsing to mush.
When you’ve made an 85% lean ground chuck burger (patted not squeezed, grilled not fried, with DelMonte ketchup, homemade pickle relish, caramelized onions, and a generous crumble of Maytag blue cheese) – why not enjoy a bun with an equally good pedigree?
Introducing Beautiful Burger Buns, the #1 bun at kingarthurflour.com – as voted by you, our chief critics.
Summer’s coming – let’s nail this recipe right now.
Place the following in a mixing bowl:
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg*
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
*If you plan on topping your buns with seeds, use an additional egg – but only the yolk. Set the white aside to use as a glaze once the buns are shaped.
Why the range of water? Because flour is like a sponge; it absorbs moisture from the atmosphere. In summer, or in humid conditions, flour will be “wetter;” in winter, or in dry climates, it’ll be “drier.” Thus, if you’re baking in high humidity, start with 3/4 cup lukewarm water. If you’re in Arizona, or it’s a cold, dry January day in Maine, use the greater amount of water.
Not sure what to do? Start with the lower amount of water. It’s always easy to add more; impossible to add less!
Mix everything together until the dough is cohesive.
If you’re using a stand mixer, knead the dough for about 7 minutes at low-medium speed. You can also knead the dough by hand, for about 10 minutes. Or use your bread machine, set on the dough cycle, to bring it right through its first rise.
However you knead, when you’re done the dough should be soft, smooth, and stretchy; that’s the gluten at work.
See how it clings to the bowl? It should be just a touch sticky.
Place the dough in a lightly greased bowl, or 8-cup measure. I like to use the measure, as it allows me to see how much the dough has risen at a glance.
Let the dough rise until it’s just about doubled in bulk; this could take 2 hours or so, depending on the warmth of your kitchen, as well as its yeast friendliness.
“Yeast friendliness?” The more yeast bread you bake, the faster your dough will rise, due to the spread of wild yeast into your baking environment.
Gently deflate the dough, and divide it into 8 pieces.
This is most easily done with the help of a scale.
756 divided by 8? Looks like about 94g each.
And there you have it: 8 balls of dough, all roughly the same size.
Shape each piece of dough into a smooth ball.
See that crease? An imperfection now will only become more prominent as the dough rises.
Take the time to smooooth those balls by rolling them under your gently cupped fingers.
Ah, that’s better.
Space the balls on a parchment-lined or lightly greased baking sheet.
Flatten each until it’s about 3″ to 3 1/2″ wide.
Like this.
Cover the buns, and let them rise for about 1 hour. They’ll be puffy, but nowhere near doubled.
Towards the end of the rising time, preheat the oven to 375°F.
Brush the risen buns with melted butter.
Or, instead of butter, top them with seeds. Sesame or poppy are traditional; our Artisan Bread Topping is both colorful and tasty.
Remember the reserved egg white? Now’s the time to add 2 tablespoons cold water, and whisk the mixture to a froth. You’re going to paint it on the buns before sprinkling on seeds.
If you’re not using seeds, there’s no need to brush the buns with egg whites – unless you want them to be shiny. In which case, be my guest.
Gently brush the risen buns with egg white…
…and sprinkle with the seeds.
Bake the buns for 15 to 18 minutes, until golden.
Hey, how come there are two pans of buns in the oven? Because I made a double recipe. Yeah, they’re that good!
Remove the buns from the oven, and brush any unseeded ones with melted butter.
Can you brush butter on seeded buns? Sure, go for it. Butter is always welcome, in my book.
Not only does butter give the buns’ crust delicious flavor, it adds a satiny finish, too.
Look at that soft, creamy interior…
Shape the burgers – dig out the condiments – fire up the grill:
Summer’s here!
Now – how about slider buns, perfect for kids (and dieters)?
Divide the dough into 24 pieces, instead of 8. Round each piece into a ball.
Space the balls on two baking sheets, leaving room between them for rising.
Use the palm of your hand and your fingers to flatten each ball; they should be about 2 1/4″ in diameter. They’ll shrink back to a smaller size; wait 10 minutes, come back, and flatten them again.
Cover the pan, and let the buns rise for about 90 minutes, until they’re nice and puffy. Brush with melted butter, as the original recipe directs. Bake in a preheated 375°F oven for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven, and brush them with butter again.
Place on a rack to cool.
Here are the slider buns with a couple of eggs, for scale; they’re about 2 1/2″ to 3″ in diameter.
Read, bake, and review (please) our recipe for Beautiful Burger Buns.
Print just the recipe.
Tags: barbecue, beautiful, buns, burger, cookout, egg buns, hamburger
May 16th, 2011 at 6:07 pm
I just made these on Sunday! They are so easy… and so delicious. If I could always have time to make burger buns, I would definitely make these instead of buying them. We just had more of them tonight with burgers. And I think tomorrow, I may toast them up and make chicken parm sandwiches on them.
May 16th, 2011 at 6:18 pm
Suggestions for replacing the white flour with wheat?
Gene, start with replacing half the white flour with ww; let the dough rest for 20 minutes before kneading, for the ww to start absorbing the liquid. If you like the 50/50 version, increase the ww next time. You could also simply use our recipe for Honey Wheat Rolls, shaping them into hamburger buns instead of dinner rolls… PJH
May 16th, 2011 at 6:48 pm
I’ve been baking these buns since I discovered your Baking Circle years ago. They are simply the BEST and easiest burger buns ever. I mix mine in the bread machine (Love that Zo!) and bake them in the oven. I made a batch last week! Yummy!
May 16th, 2011 at 7:55 pm
Without a doubt, these are the best burger buns ever (especially if you follow the original “Moomie’s” buns and add some minced onion and onion powder to the dough); however, P.J. I am sooooooooo disappointed in you – Delmonte Ketchup? Pulleeezze. Only Heinz Ketchup will do.
Marti, I like the extra sugar in DelMonte – Heinz is too “healthy” for me!
PJH
May 16th, 2011 at 9:43 pm
These buns are wonderful…but beware: once you make them you can never go back to a store bought bun again. I’ve made this recipe easily a hundred times over the past couple of years…always a winner. We use them for hamburgers of course and for sandwiches of all kinds (try a breakfast ham and egg sandwich on them!); they toast beautifully; they smell divine even after a day or two. I had to practice shaping them several times but once you have it down you’ll make them regularly. I do not brush them with butter and they bake up with a nice golden crust.
I agree – I recently made these with pulled pork for a potluck, and never mind the pork, everyone wanted the recipe for the rolls!
PJH
May 16th, 2011 at 10:20 pm
I made my own hamburger buns for the first time last night (before seeing this posting). I used a different KA recipe and they turned out well. I used my bread machine to knead the dough and just sprinkled salt on top. Next time I will try these because I like the addition of the egg in this recipe. My husband always complains when we go out to eat that all restaurants use the same generic bun. No complaints last night- thanks KA and PJ for great recipes and the best blog around.
Just salt on top – I’ve never tried that, but I like the idea. Next time… thanks, Liz! PJH
May 17th, 2011 at 12:19 am
I make rolls just like these and agree, they are yummy! My family also like them baked with cheese on top. BBQs are taken very seriously here too, often with sardines scenting the air even in the cooler months!
Sandra, I envy you your fresh sardines!
PJH
May 17th, 2011 at 5:46 am
My favorite bun recipe. I use honey instead of sugar, and add 3 tbsp of potato flakes. They’re awesome. My daughter likes them made as garlic knots. Roll into ropes and make a knot, and top with half melted butter, half EVOO, mixed with roasted garlic chopped up. You would think it would be an odd combo, but the balance between the sweet bun and the garlic and EVOO is really great.
Darn this low carb diet!!
Cindy, I’d forgotten about garlic knots – indeed, this dough is incredibly versatile, isn’t it? PJH
May 17th, 2011 at 6:58 am
These buns have become a staple at our house. We have not bought another bun from a store since. They are great! So much in fact I usually make a batch a week and there’s only 2 of us!
May 17th, 2011 at 8:47 am
Well, now I know what I’m going to make with my new oven…
Now only if we could get this rain to stop so I can use my grill for the burgers!
-Matt@KAF
Oh my gosh, Matt, no kidding! Also – those farmers need to get that spring wheat planted; this is really a serious situation out in wheat-growing country. Let’s get all this rain out of the way soon! PJH
May 17th, 2011 at 9:14 am
I was wondering if you could make extra and freeze some ? Did anybody try ? Thanks !
Always an option. Just be sure to wrap tightly in plastic; then over-wrap in foil, to avoid freezer burn. Also, they’re best used within a month. Thaw in the fridge overnight, still wrapped; just before serving, reheat for 5 to 10 minutes, tented with foil, on your grill; or in a 350°F oven. Enjoy! PJH
May 17th, 2011 at 10:34 am
Definitely one of my faves. For some reason I’ll never quite understand, I like to scootch the buns close together in a square formation during the final rise so they meld together a bit. After baking, when you tear them apart, they have the white crumb showing on the edges (like bakery buns). Completely irrational.
BTW, ewa, I freeze the extra dough (after the 1st rise) all the time. Divide dough into balls, wrap individually in cling wrap, then bag together. To use, remove what you need ahead of time (say, in the morning), thaw in the fridge, re-shape, 2nd rise, brush with butter, sprinkle-sprinkle, hokey pokey, turn self around, and into the oven they go. Fresh buns practically on command.
Good tip, Karen – and, “…that’s what it’s all about!”
PJH
May 17th, 2011 at 10:41 am
I make these and freeze the left overs often. I do regular size and sliders. This recipe has also been great for hotdog buns. I flatten the eight pieces to rectangles and then roll up into tight logs for the second rise. I sometimes flatten and wrap the hot dogs into the dough for this rise and bake them right in. The kids love these.
May 17th, 2011 at 11:24 am
This is my all time favorite burger bun recipe. I do use part white whole wheat. They freeze and thaw beautifully! Of course they have ruined store bought buns for us. Even if we didn’t have allergies to store bought ingredients, I would rather go without than buy them after having these buns. They are just perfect – not too light, not too heavy; the perfect complement to a fresh grilled burger. I had to blog about them last year they were so good.
Even my mom, who tends to forgo a bun, finishes every last crumb of one of these. And my dad agrees that they are infinitely superior to store bought. Thanks for the GREAT recipe!
And thanks to this recipe’s originator, “Moomie,” a long-time contributor to our original community, “back in the day…” PJH
May 17th, 2011 at 12:10 pm
PJ, your buns are really nice looking!!!
Yeah, and I’ll bet yours will be, too! ‘Nuf said… PJH
May 17th, 2011 at 12:26 pm
These look great! I was wondering if I could use the hamburger bun pan that I bought from you guys in this recipe?
ABSOLUTELY! It will work very well. ~ MaryJane
Just be aware the recipe makes 8 buns, the pan holds 6 – so you’d need to bake 2 on another pan. No biggie, right?
PJH
May 17th, 2011 at 12:30 pm
This is great – I am going to try these — in fact, I have been wanting to have a “tosser” party (or otherwise known as sliders) with several types of mini burgers but wondered what I would do for buns — now I know! I am going to make mini buns!! Can’t wait!
May 17th, 2011 at 12:45 pm
We, too, love these buns! I also often add a bit of whole wheat or spelt with great results to the recipe. I love my hamburger (and hotdog) bun pans simply because they give me the right size bun for a juicy quarter pound grassfed local beef burger. I use the tupperware-type forms to shape the burgers and the KA bun pan for the buns and it all works together beautifully! Now if my tomatoes would just turn red in time for Memorial Day so we can get grillin’!
May 17th, 2011 at 1:10 pm
These are the best rolls for hamburgers for sure. Or sandwiches. Or as a base for pulled pork or sloppy joes. Or just eating warm off the baking sheet. Or lightly buttered and toasted. Or…
At least all this rain is conducive to baking!
May 17th, 2011 at 2:46 pm
These look so perfect and so light. I’ll use this recipe as a guide when I bake bread again since my rolls are a bit on the heavy side. And the step-by-step visuals are welcomed! Thank you!
May 17th, 2011 at 2:58 pm
They sound delicious but I have one question. Please tell a southern girl what “and a generous crumble of Maytag” means???
Gaynelle, Maytag is a really nice Iowa blue cheese. Like most blue cheeses, it’s crumbly; So you just “crumble” a bit over your burger, for a “blue cheeseburger.” PJH
May 17th, 2011 at 3:03 pm
Hi PJ — My wife was just told that she should not be having anything with cow dairy in it. Can i substitute margarine or butter flavored shortening or something else in this recipe? Thanks!
Yes, substitute a full-fat margarine (not “lite” or “light”), and you should be just fine, Ted.
PJH
May 17th, 2011 at 3:15 pm
These look wonderful. I have been curious though if there are any good bread/bun recipes that are yeast free. I have an allergy to yeast, but love bread. Any ideas?
You can make so-called quick breads leavened with baking powder or baking soda. For savory versions ones you might enjoy with a burger, good examples are Savory Christmas Cheese Bread, Tender Potato Onion Bread, and Cabot Cheddar Soda Bread. While not the soft, tender texture of these buns – they’re more soft/crumbly – they’d defniitely taste good with a burger. Enjoy! PJH
May 17th, 2011 at 5:36 pm
Try a little sweet baby rays honey chipotle or vidalia onion and you a lip-smacking good burger(of course you cannot forget the caramelized onions.).
May 17th, 2011 at 11:40 pm
Some time back, you gave a formula for scaling a recipe. Since this recipe makes 8 buns — and your USA pan holds 6 — tell us how to scale the recipe to fit that pan!
The quickest way to reduce the recipe is to reduce all ingredients by 1/4. That should give you sufficient dough for 6 buns. ~ MaryJane
May 18th, 2011 at 8:28 am
Is there a version for us gluten free folks? I miss playing with real gluten, unfortunately it causes me to itch so have to avoid
Would have loved to make this for husband
We unfortunately don’t have a GF version at this time, but you could try using our GF bread mix with a hamburger bun pan.
http://www.kingarthurflour.com/shop/items/hamburger-bun-pan ~Amy
May 18th, 2011 at 9:30 am
I have been making these buns for about eight years. WE LOVE THEM. They are so easy to make I put the dough in my Zo bread maker on the 45 minute setting and they come out perfect every time. The few rare times I have not made them everyone is so disappointed. I will even mix 1/2 of the flour with whole wheat and they are still delicious.
May 18th, 2011 at 10:42 am
I love these buns, and am a big fan of using nigella seeds (sometimes called onion seeds, though they’re not) with them.
May 19th, 2011 at 2:48 pm
These look great! Do you think that I could omit the egg completely (egg allergy in our house) and still have success with this recipe? Or could I use something in place of the egg?
You may omit the egg if you wish. Replace the egg with 2 Tablespoons of water. Frank @ KAF.
May 19th, 2011 at 4:43 pm
Can I reduce the amount of sugar? We don’t like our yeast bread with to much of a sweet taste.
Sure, leave it out entirely if you like, Patti – not a problem. Enjoy – PJH
May 19th, 2011 at 5:01 pm
I just made these last night as slider buns and they were AMAZING! Definitely the best buns. We used the leftovers today for lunch as mini ham and cheese sandwiches, yumm!
May 20th, 2011 at 1:27 pm
I LOVE homemade buns! My grandma makes the best but has no recipe, goes by sight and feel of the dough. These look yummy!
May 20th, 2011 at 1:45 pm
Gee, all this serious talk about substituting ingredients. All I could think of was that it puts a whole new meaning to the words “You Can Have Great Buns By Summer!” as might be found on the front of a fitness magazine!
Seriously, it’s a great recipe. You can’t beat homemade buns.
Yes, many “buns” jokes have sprung to mind with this post, I’m sure; to my mind, anyway! And a fair number of substitution requests – must be the simplicity of the recipe, makes it appealing to everyone. And the more people want to make something, the more diet/heath tweaks are requested. All good… PJH
May 20th, 2011 at 2:44 pm
I actually will NOT eat hamburgers or hot dogs for that matter without a good roll. Which means I have not had very many burgers here in Nashville, TN home of the wimpiest rolls in the world. And as far as hot dog buns go, have to wait till I can get to Panama City Florida where the Publix stocks Martin’s potato rolls.
May 21st, 2011 at 2:58 pm
I just made these rolls this morning; they are fabulous and so easy. Definitely the perfect hamburger bun. Your step by step instructions with pictures make it so easy for the novice baker. Thank you and keep up the good work!!!
Thanks, Carol – hope you have a cookout planned for tonight… Enjoy! PJH
May 22nd, 2011 at 12:20 pm
I made these today, but after removing them from the baking sheet, the bottoms seemed to be overly browned (although the tops were nice and golden). Does anyone know what this might have happened. Can’t wait to try this recipe again.
Did you bake on a lower rack of the oven? Or use a dark pan? Either of those may have contributed to overly browned bottoms. To prevent the issue in future, “double pan” – nest two baking sheets together, which gives you a double layer of thickness to protect the buns’ bottoms from the heating element at the bottom of your oven. PJH
May 23rd, 2011 at 7:57 am
After making these burger buns for the first time yesterday, I will never buy buns from the store again! These were outstanding. I following a suggestion given in another comment and substituted white whole wheat flour for half of the AP. I also used the Artisan Bread Topping. So easy and so delicious!! I assume I can use this recipe for hot dog buns too yes? Just shape the dough in oblong instead of round?
Yes, you can definitely make hot dog buns with the recipe. Just make little torpedoes with the dough. Enjoy!
~MaryJane
May 23rd, 2011 at 1:08 pm
These buns are great and very sturdy for hamburgers and sandwiches. The recipe is similar to an old “icebox” dinner roll recipe that I was given by an elderly lady in my Church 30 years ago. I made up this dough recipe on Friday and after the first rise, I cut it in half and refrigerated the other half. We had 4 buns with hamburgers that night. Sunday night I took out of the fridge the other half and formed them into buns and allowed them to rise for about 2 hours and baked them. Wonderful!!!! So don’t be afraid to store the dough in the fridge for a few days and bake off what you need for fresh buns. And, leftover baked buns were great, too.Thanks for sharing your results. Love the idea of fresh buns for two days. ~ MaryJane
May 25th, 2011 at 9:34 am
I love potato hamburger buns. How could I turn this recipe into that? Should I use something similar to the ratio in the Parker House rolls recipe (part AP flour, part mashed potato flakes)? I’ve already told my husband that once we start grilling, these bad boys are making an appearance at our table!!
How about just using the dough from a potato roll recipe, like the Parker House rolls, and shaping it into hamburger buns? Barring that, you could definitely substitute potato boiling water (water in which you’ve boiled potatoes) for the water in the recipe. Or, stir in 3 tablespoons potato flour. If you want to add mashed potatoes, you’d need to guess at the amount – should work, but I’m not sure how much you’d need to reduce the liquid by… PJH
May 26th, 2011 at 1:18 am
If I want 16 rolls, can I just double everything and mix well? Or do I have to cut the yeast down a little?
Leave the yeast as is, John – no need to double. You may find your rising times a bit extended, but that’s good, since you’re having to shape and deal with double the number of rolls. PJH
May 27th, 2011 at 9:36 am
I love these buns! I have been doubling the recipe and making both hamburger and hot dog buns. I was wondering though, do you think that after the first rise the dough would be freezable? I have 5 kids, and time is not on my side! I was just thinking if I took the time to make more batches and froze them I would have little dough balls ready for next time, or when my kids decide in the morning to make dinner hamburgers!
Thanks PJ!
Yes, I think this dough should freeze very well. I don’t like to freeze any yeast dough longer than a month or so, as I feel it starts to deteriorate; but with 5 kids, I’m guessing you’d use it up more quickly anyway, right? Enjoy – PJH
June 3rd, 2011 at 1:17 pm
I want to make these, but I only have active dry yeast (Fleischmans). Can I use that instead? If so, do I need to make any adjustments?
Use the same amount of active dry yeast as the instant yeast called for in the recipe. Be sure to proof your active dry yeast (in 1/2 cup warm water from the recipe – some bakers like to use a pinch of sugar as well) and wait 10 minutes before you add the rest of the ingredients. Happy Baking! Irene @ KAF
June 3rd, 2011 at 3:52 pm
These are awesome!! My family went nuts over them and will never touch a store bought hamburger bun again. I was sooo excited to make these and they didn’t dissapoint. KAF is just the best. I would love to come to Vermont and visit (it’s on my bucket list
)
June 3rd, 2011 at 4:40 pm
I made these twice since you posted the recipe, using my bread machine. My family loved the buns and I will be making buns instead of buying going forward. I really appreciate the great recipes you share with us and love your flour as well. It took me a little practice to get the hang of forming the buns, but now I think I’ve got it! Btw, I wrote a blog post about the buns. http://www.justonedonna.com/2011/05/making-perfect-hamburger-buns.html
Your shaping technique is terrific! Thanks for posting your blog for other customer/bakers to refer to! Irene @ KAF
June 7th, 2011 at 11:44 am
These are great! We made the most amazing burgers I’ve ever had the other day, with local grass-fed beef, homemade Worcestershire sauce (Emeril’s recipe, my favorite seasoning to mix in with the beef), sauteed Vidalias, beefsteak tomatoes, and the absolutely most drop-dead gorgeous burger buns I have seen in my life! The taste and texture were perfect too. I covered them with sesame seeds and brushed with melted butter once out of the oven. Husband insisted I make another batch to go with the leftover burgers the next day. The only problem was getting our mouths open wide enough to take a good bite, because the buns kept springing back! Actually, that’s a good thing too.
June 10th, 2011 at 8:25 am
Hi,
I am planning on using this recipe for my burger buns tomorrow. How do you use dry milk in this recipe? Would it make it better, softer, or more tender? In another hamburger KAF recipe, some members have substitute the water with dry milk and raved about the result. Can I also do this here or is this recipe so heavenly that one would not need to make this substitute.
Thanks.
You really don’t need the dry milk in this recipe – it’s pretty perfect just as is – but if you want to add 3 tablespoons instant dry milk, it will make the buns even more tender… PJH
June 12th, 2011 at 5:50 pm
OMG! These are the best buns ever. I never thought I could make burger buns. I love the soft texture and hint of sweetness. My summer BBQs just got an upgrade.
June 13th, 2011 at 8:09 am
Could this be that good…and this simple? I thought making these buns was a fairy tale. Easy, quick…and so yummy! Not enough words to describe how darn good they were. I can’t wait to have a burger event again, just so I can make the buns. Thanks all!
Aren’t these terrific? A real win-win-win! Thanks for sharing your success- PJH
June 20th, 2011 at 10:45 am
I made these this past weekend. Delicious! However, my dough deflated when I brushed with the butter. They did not rise again to become a bun but we still ate them. Will make again – trial and error. Thanks KA – just LOVE, LOVE, LOVE ya!
It sounds like your dough just proofed a little too long. Try shortening the rising time by about 15 minutes and see if that helps. ~Amy
July 17th, 2011 at 4:14 pm
Just awesome…….
Once you make these home-made burger buns, you’ll wonder why you were ever satisfied with the store-bought version! Happy Baking! Irene @ KAF
August 2nd, 2011 at 11:01 am
When I made these buns, they came out beautiful, but a little tough. I would like them to be more tender and a touch sweeter. I’m a novice baker, so any guidance you can offer is appreciated.
There could be a number of reasons for the tough texture. First, there may be too much flour in your dough. You can learn more about measuring flour by volume here.
Also be sure that you are kneading long enough and not under-proofing the dough. Please feel free to call our baker’s hotline should you have more questions. ~Amy
August 20th, 2011 at 7:15 am
Can substitute sourdough starter for the yeast?
You can use 1 cup of starter to replace 1 cup of flour and 1/2 cup of liquid in the recipe. If you don’t use additional yeast, it will take significantly longer for the buns to rise, so be sure to plan for that. Happy baking! ~ MaryJane
August 20th, 2011 at 7:56 pm
Mary Jane thanks for getting back to me so soon.I made these today,doubled the recipe,they were awesome.I just started me a sourdough starter last week so I’ll be trying it with these.I’ve baked off and on with yeast but really have started loving it.It’s my therapy!!!Seeing that dough rise up over the top is off the chain!
Thanks from a happy Georgia girl<3
September 13th, 2011 at 9:12 am
Can’t say enough good about these buns and the great multi-purpose dough from which they are made. This is exactly the same recipe my grandmother and our entire family has made for at least 60 years as “Ice Box Rolls.” We have enjoyed this dough, usually made in muffin pans as three-part cloverleaves for as long as anyone can remember. The dough keeps well in the refrigerator for 2-3 days in a greased, covered bowl if you want fresh, hot rolls or buns a couple of nights in a row. Grandma’s recipe called for double this amount, but I’d cut it down to this size years ago so that it would stir up in the bread machine. I’ve also subbed a wide variety of flours and whole grains for part of the flour with fine results.
November 29th, 2011 at 4:20 pm
“Be sure to proof your active dry yeast (in 1/2 cup warm water from the recipe”
I really wish this had been mentioned somewhere on the original recipe page! I just followed the instructions and mixed everything together using active dry yeast and I’m waiting for it rise now. Are the buns ruined?
Not at all Andrew. Active dry yeast likes to have a head-start in a warm water bath, but it will still work just fine in your recipe. You might see slightly longer rise times, that’s all. ~ MaryJane
January 5th, 2012 at 7:22 pm
Hi,
I tried this recipe and the buns were soft. However they did not brown on the top even after the mentioned time. I brushed the tops with butter. Please let me know what the problem might be here.
Thanks for the recipe.
Did you bake them in the upper third of the oven (or at least the upper half)? Usually, the closer to the top of the oven, the better the buns will brown on top. My only other thought would be if you let them rise quite a bit longer than the recipe instructions said; in that case, the yeast may have consumed so much of the starch/sugar in the dough that there was none left to brown… Call our bakers’ hotline if you’d like to discuss this further, OK? 802-649-3717. PJH
February 5th, 2012 at 6:18 pm
What do you cover them with after shaping them. I used plastic wrap and they all severely stuck to the plastic and ruined the shape. Help!
I usually take a big, lightweight plastic cover, like the lid of a deli platter, and put it over them. If not that, then HEAVILY greased plastic wrap, laid on very, very gently… PJH
February 5th, 2012 at 8:31 pm
Thank you so much. I will do that next time. I reshaped them and let them rise again for 30 minutes without a cover, eggwashed and seeded and they are the most wonderful buns ever. The flavor was wonderful, I didn’t taste the sugar like I thought I might from some of the other comments. I will make these again and again. Can’t wait to make sliders for a party!
February 18th, 2012 at 5:31 pm
I made these twice, using yeast from 2 different packets. The dough was tough and tore easily both times, but I can tell the yeast is still alive in one batch and may have a fighting chance. Any reason for this?
I don’t think the yeast is the problem. I have a feeling you may have too much flour in the dough–that can definitely make it tough. If you dip the cup directly into the flour to measure, you can end up with 20% more flour than you need in a recipe. We recommend measuring flour this way: http://www.kingarthurflour.com/recipe/measuring-flour.html. If your dough is tearing easily, that is usually a sign of an over-worked dough. Please give us a call on the Baker’s Hotline and we’ll be happy to help troubleshoot! ~Mel
March 7th, 2012 at 11:30 am
I made this dough in the bread machine. SIMPLE! They were delicious. I can’t wait to make them for some pulled pork sandwiches!