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Hamburger buns

Hamburger buns



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Because my boys expressed their desire to make them a hamburger, I said to make the buns myself, to make it work ... I was inspired by Jamila ... delicious, I ate such a hot one with some sheep cheese from that greasy and greasy ....

  • about 550 g of flour + for flouring the worktop
  • 350 ml of warm water
  • 1 or
  • 1 sachet of dry yeast (or a cube of fresh yeast 25 g)
  • salt
  • 3 tablespoons oil
  • 1 tablespoon sugar
  • 1 egg yolk
  • poppy (sesame and other seeds)

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Hamburger buns:

The ingredients should be at room temperature. In a higher bowl I put warm water together with dry yeast, sugar and 4 tablespoons of flour, I mixed well and left the yeast to activate for about 15 minutes. After 15 minutes I added the egg, the oil and I started to incorporate the flour, I also added the salt. We need to get a soft, elastic dough. We take out the dough on the floured worktop and knead a little more, if we need maya we add flour, we need a soft but non-sticky dough. After obtaining a non-sticky dough, place it in a bowl greased with oil, flatten a little, cover with cling film and let it rise for about 1 and 1/2 hours. After it has risen, take the dough out of the bowl, on the floured table, before taking it out of the bowl, sprinkle the flour on top, then turn it over on the table, flatten the air to come out of the dough. Then divide into 8 approximately equal parts, form the buns, flatten them a little and let them rise for about 10 minutes, then place them in the oven tray, they fit all in my pan, then grease them with egg yolk diluted with a little water , sprinkle poppy seeds on top. Put the tray in the preheated oven at 180 degrees, let it bake for about 15 minutes.


Ideas with flour and yeast: recipe for buns for burgers.

If we still can't go out, and if we still have flour and yeast in the house and the kids wanted burgers, I said I'd try to make the buns myself, because I didn't have much to find.
Ingredient:
450 g of flour
1 or
200 ml of water
35 g soft butter
30 g raw or normal sugar
A teaspoon of salt
20 g of yeast
1 egg and seeds for decoration (I had a mix of flax, sesame and sunflower seeds in the house)

Mix the yeast with the sugar and 50 ml of lukewarm water.

Not hot or hot. Be about a degree or two warmer than body temperature. Mix and leave until the yeast "grows", then add in a larger bowl over the flour mixed with salt. Stir, then add the remaining 150 milliliters of lukewarm water and egg, kneading the dough. Then add the butter and knead a little more, until you manage to make the dough like a ball, and the dough comes off the bowl and hands. Then cover with a towel and leave in a warm place, leavened, for an hour and a half.
Divide the dough into 8 parts, give them a round shape and place them in a tray on baking paper. Cover them with a clean towel and leave them to rise for another half hour.
Grease the buns with beaten egg, sprinkle the seeds on them and bake them in the preheated oven, at 185 degrees C, for 20 minutes.


Buns for burger. Simply prepare them at home!

Published: Saturday, May 9, 2020, 9:24 p.m.

The burger is not made according to a traditional Romanian recipe, having origins in the USA. But it is considered the most consumed sandwich in the world. His recipe is not difficult at all, the secret of a good and juicy burger, actually standing in the bun. To prepare them you need a lot of work, skill and attention to quantity.

For two large burger buns you will need 350 grams of flour, 6 grams of dry yeast, 1 egg, 20 g of butter, 10 g of raw sugar and optionally poppy or sesame seeds. For a start, it is imperative to sift the flour. Thus, this step will help to grow chubby buns, ready to fill with delicious beef meatballs.

After sifting the flour, gradually begin to add the rest of the ingredients: salt, yeast, sugar, egg, melted butter and begin to stir vigorously. When a = consistent mass becomes a compact mass, you can seriously start kneading. Whether you use a food processor, or you do it manually, you have to fall in love with a little patience. No matter how simple the recipe is, a good bun needs kneading. After 10 minutes of kneading the dough is ready to be leavened.


Hamburger Buns - Recipes

Of all the burger bun recipes I've tried, these remain my favorites. They are soft and fluffy, and their balanced taste perfectly highlights a tasty meat.

In addition, they are easy to make, so once you try them and compare them with the ones you bought, I am convinced that you will remain faithful to them.

3 tablespoons butter at room temperature

Put the flour, salt, sugar, dry yeast, egg and butter at room temperature in a bowl.

Add lukewarm water (not too hot, so as not to kill the yeast) and knead. Depending on how dry the flour is, but also on the humidity in the atmosphere, the amount of water can vary by up to 30 ml. The auat should not be sticky, but homogeneous, smooth and elastic.

After kneading, put the dough in a bowl greased with oil, cover and place in a warm place. Leave until it doubles in volume, about an hour.

After leavening, turn over on the worktop and divide into 8 equal pieces. Each piece is shaped into a ball and then cakes in the shape of a disc with a diameter of about 7 cm. Place the discs in a tray lined with baking paper and leave to rise for another 30-45 minutes.

Grease with egg whites mixed with a tablespoon of melted butter and sprinkle with sesame seeds.

Bake at 175 ° C for 15-18 minutes, until lightly browned.

Remove and grease with melted butter, then they are ready to serve.

Because they are made quickly, I prepare the buns two hours before the meal, so that I take them out of the oven when I put the meat on the grill. If the program of the day looks different, knead the dough and leave it in the fridge to rise (up to 12 hours). Then, when I need it, I take it out and shape the buns, which I leave to leaven in the pan.


Hamburger Buns - Recipes

Of all the tried and tested hamburger bun recipes, these remain my favorites. They are soft and fluffy, and their balanced taste perfectly highlights a tasty meat.

In addition, they are easy to make, so once you try them and compare them with the ones you bought, I am convinced that you will remain faithful to them.

3 tablespoons butter at room temperature

Put the flour, salt, sugar, dry yeast, egg and butter at room temperature in a bowl.

Add lukewarm water (not too hot, so as not to kill the yeast) and knead. Depending on how dry the flour is, but also on the humidity in the atmosphere, the amount of water can vary by up to 30 ml. The auat should not be sticky, but homogeneous, smooth and elastic.

After kneading, put the dough in a bowl greased with oil, cover and place in a warm place. Leave until it doubles in volume, about an hour.

After leavening, turn over on the worktop and divide into 8 equal pieces. Each piece is shaped into a ball and then cakes in the shape of a disc with a diameter of about 7 cm. Place the discs in a tray lined with baking paper and leave to rise for another 30-45 minutes.

Grease with egg whites mixed with a tablespoon of melted butter and sprinkle with sesame seeds.

Bake at 175 ° C for 15-18 minutes, until lightly browned.

Remove and grease with melted butter, then they are ready to serve.

Because they are made quickly, I prepare the buns two hours before the meal, so that I take them out of the oven when I put the meat on the grill. If the program of the day looks different, knead the dough and leave it in the fridge to rise (up to 12 hours). Then, when I need it, I take it out and shape the buns, which I leave to leaven in the pan.


Ideas with flour and yeast: recipe for buns for burgers.

If we still can't go out, and if we still have flour and yeast in the house and the kids wanted burgers, I said I'd try to make the buns myself, because I didn't have much to find.
Ingredient:
450 g of flour
1 or
200 ml of water
35 g soft butter
30 g raw or normal sugar
A teaspoon of salt
20 g of yeast
1 egg and seeds for decoration (I had a mix of flax, sesame and sunflower seeds in the house)

Mix the yeast with the sugar and 50 ml of lukewarm water.

Not hot or hot. Be about a degree or two warmer than body temperature. Mix and leave until the yeast "grows", then add in a larger bowl over the flour mixed with salt. Stir, then add the remaining 150 milliliters of lukewarm water and egg, kneading the dough. Then add the butter and knead a little more, until you manage to make the dough like a ball, and the dough comes off the bowl and hands. Then cover with a towel and leave in a warm place, leavened, for an hour and a half.
Divide the dough into 8 parts, give them a round shape and place them in a tray on baking paper. Cover them with a clean towel and leave them to rise for another half hour.
Grease the buns with beaten egg, sprinkle the seeds on them and bake them in the preheated oven, at 185 degrees C, for 20 minutes.


Ideas with flour and yeast: recipe for buns for burgers.

If we still can't go out, and if we still have flour and yeast in the house and the kids wanted burgers, I said I'd try to make the buns myself, because I didn't have much to find.
Ingredient:
450 g of flour
1 or
200 ml of water
35 g soft butter
30 g raw or normal sugar
A teaspoon of salt
20 g of yeast
1 egg and seeds for decoration (I had a mix of flax, sesame and sunflower seeds in the house)

Mix the yeast with the sugar and 50 ml of lukewarm water.

Not hot or hot. Be about a degree or two warmer than body temperature. Mix and leave until the yeast "grows", then add in a larger bowl over the flour mixed with salt. Stir, then add the remaining 150 milliliters of lukewarm water and egg, kneading the dough. Then add the butter and knead a little more, until you manage to make the dough like a ball, and the dough comes off the bowl and hands. Then cover with a towel and leave in a warm place, leavened, for an hour and a half.
Divide the dough into 8 parts, give them a round shape and place them in a tray on baking paper. Cover them with a clean towel and leave them to rise for another half hour.
Grease the buns with beaten egg, sprinkle the seeds on them and bake them in the preheated oven, at 185 degrees C, for 20 minutes.


Gluten-free hotdog or hamburger buns, low in carbohydrates, PALEO and panini (no milk, no soy, no yeast)

Low carb paleo hotdog buns:

Ingredients (4 small buns, total: 280 grams):

  • 150 g flour mixture for bread and pastries with low carbohydrate Szafi Reform (HERE!)
  • 3 g Himalayan salt Szafi Reform (HERE!)
  • 30 g of freshly squeezed lemon juice
  • 10 g Szafi Reform coconut oil (HERE!)
  • 2 eggs size M (104 g)
  • 100 g of water
  • + 6 g of flour mixture for bread and pastries with low carbohydrate content Szafi Reform for kneading and shaping

For before baking:

Method of preparation:

Weigh the dry and liquid ingredients in separate containers. Then we pour them into a single bowl and knead. We rest for 10 minutes. After 10 minutes, knead on a surface sprinkled with flour and divide into 4 equal pieces. We make small dumplings out of them and form 15 cm long sticks. We flatten them so that they are 5 cm wide and place them in the tray. Grease them with egg white or coconut oil.

Baking: Bake in the preheated oven at 200 degrees for 40 minutes. (top-down program).

Remove from the oven and let cool.

The recipe is also ideal for hamburger buns.

Update (you sent me):

Ildikó made cake from this dough:

Low carb sandwiches. Panini can also be made from Szafi Reform hamburger bun dough. Ildikó wrote in her picture: “The sandwich prepared in the homemade grill (or sandwichmaker) is the new favorite. Following the recipe above, I came up with 8 smaller pieces. After I left it to rest, I kneaded them well and cut them into 8 pieces. I flattened them a little with the rolling pin, filled them and left them on the grill for 10 minutes. ”

You can get the color from the picture if you grease the dough with a mixture of eggs + tomato puree before baking!

Low carb buns Szafi Reform

Chifle paleo Szafi Reform paleo

Low carb paleo buns Szafi Reform

Low-carb paleo burger Szafi Reform

And Nagy-Lantos Mónika prepared them:

Chilfe gluten-free burger with low carb Szafi Reform


Ingredients

Step 1

Hamburger buns

See step by step recipe: Chifle video recipe for hamburger

For the dough, mix the butter, milk and water and put on the fire until the butter melts, but do not let it boil. Remove from the heat and allow to cool.

Meanwhile, mix 300 g of flour with the yeast and sugar.

Add the slightly cooled liquid and mix well and then add the whole egg.

At the end, add the rest of the flour mixed with salt and knead a fine and light dough, leave it to rise, but process it immediately.

Portion the dough with a squeegee or a knife, in 8 equal parts (be careful not to break the dough by hand, because it will not grow evenly). Take each part and round it, gathering the edges of the dough balls, pulling them below.

Finally, place the dough balls on a tray lined with baking paper and leave them to rise, covered with cling film, for 45 minutes.

Grease the buns raised with egg yolk and then sprinkle with seed mixture. Put in the oven, at 200 & degC, for 10-15 minutes or until nicely browned. Leave them to cool in the pan.

Meanwhile, prepare the burgers. Remove them from the foil, place them on a plate, grease them on both sides with olive oil and then put them on the grill for 3-4 minutes on each side. If you want them browner, you can leave them longer.

Cut the bun in half, add the salad, hamburger, red onion, tomato slices and the other half of the bun. Good appetite!


Hamburger Buns - Recipes

Of all the tried and tested hamburger bun recipes, these remain my favorites. They are soft and fluffy, and their balanced taste perfectly highlights a tasty meat.

In addition, they are made easy, so once you try them and compare them with the ones you bought, I am convinced that you will remain faithful to them.

3 tablespoons butter at room temperature

Put the flour, salt, sugar, dry yeast, egg and butter at room temperature in a bowl.

Add lukewarm water (not too hot, so as not to kill the yeast) and knead. Depending on how dry the flour is, but also on the humidity in the atmosphere, the amount of water can vary by up to 30 ml. The auat should not be sticky, but homogeneous, smooth and elastic.

After kneading, put the dough in a bowl greased with oil, cover and place in a warm place. Leave until it doubles in volume, about an hour.

After leavening, turn over on the worktop and divide into 8 equal pieces. Each piece is shaped into a ball and then cakes in the shape of a disc with a diameter of about 7 cm. Place the discs in a tray lined with baking paper and leave to rise for another 30-45 minutes.

Grease with egg whites mixed with a tablespoon of melted butter and sprinkle with sesame seeds.

Bake at 175 ° C for 15-18 minutes, until lightly browned.

Remove and grease with melted butter, then they are ready to serve.

Because they are made quickly, I prepare the buns two hours before the meal, so that I take them out of the oven when I put the meat on the grill. If the program of the day looks different, knead the dough and leave it in the fridge to rise (up to 12 hours). Then, when I need it, I take it out and shape the buns, which I leave to leaven in the pan.


Recipe notes

Washing eggs

While washing the eggs in this recipe is not mandatory, it helps the homemade hamburger buns achieve a beautiful golden hue and a little shine. Without washing the eggs, your buns will look duller, but they will still taste great.

Slide the buns

Do you want small burger buns? No problem. Simply divide the dough into 24 portions instead of 12. The baking time will be a little shorter.

Looking for more outdoor friendly recipes? Try our easy recipe for Mexican grilled corn on the street!


Video: Hamburger Recipe. Crispy Chicken hamburger By Our Grandpa for Orphan Kids (August 2022).