House-Made Buns

these are perfect. i halved the recipe and used a little more flour than the author originally called for. big hit

Recipe calls for 2nd proofing to occur in a plastic bag? Seems to be a huge oversight given that the plastic bag would have to be 68 cm (27 in) --at least -- to accommodate the rolled dough. Proofing tray, cheap turkey tray with a cover, or a deep tray with a wet cloth over it could be more practical here seeing how most people are home bakers.

I loved the buns I made using this recipe's directions with a few changes in the ingredient list. Instead of milk, I used water. I used a cup of bread flour and the rest regular flour. I used 2 tsp of vegeta instead of salt. I replaced the butter with canola oil. I kneaded the dough by hand because I don't have a dough hook. It seems like it is a very forgiving recipe which I love. Personally, recipes for home cooking are meant to be malleable depending on what you have on hand.

For type 1 diabetics looking for carb counts: Substitute 33g swerve sweetener (erythritol, 33g carbs) for sugar, used 380 g of King Arthur All-Purpose flour (291.3 g carbs), and 1 cup Fairlife whole milk (6 carbs). Divided the dough into 9 buns ~84 g weight each. Total carbs are about 330g, divided into 9 buns at ~36 carbs each.

Use 2 packets of Fleishmann’s Active Dry yeast for this recipe!

These buns were just what we wanted for leftover turkey sandwiches. I converted the volume measurements to grams to help others who want to give this a try: Active Dry Yeast: 11.5 gm Salt: 12 gm Sugar: 31.25 gm Flour TOTAL: 390 gm (plus 2 TBLSP) I used 360 gm bread flour plus 30 all-purpose flour.

These were very easy to make! For simplicity I reduced milk to 1 cup and flour to 3-ish cups (substituted 3/4 c whole wheat). Reduced sugar to 2 TB. Used EVOO instead of butter. Makes 8 large buns. I was busy baking other items, so they sat out much longer than 45 minutes—still seem fine.

I put the first rise dough into my oven preheated to 110 degrees. Same with the dough after it was shaped into buns. I made eight just because it's easier to divide the dough up, and they are still enormous. The recipe's a keeper, but I'll make ten buns next time! I would say if you want to make a bun that is similarly sized as regular eight-to-a-pack hamburger rolls, make twelve. BTW I didn't "roll" with a rolling pin. I shaped them into balls by hand and then pressed them flat.

These were really straightforward to make and tasted great, but I won’t flatten them next time - they remained quite flat which is not ideal.

15g salt

Very good. I made 8 and cooked for 25 min. I used 1/3 whole wheat flour.

These were absolutely incredible. I used about 1/3 cup of whole wheat, around 380 g of flour total. I separated it into 10 rolls, they were around 76 g each, and we’re more than big enough for our regular hamburgers. They were beautiful.

Made 8 buns first and slightly over cooked. Second try made 10 smaller and cooked for...

Made the recipe exactly as written. I've been making these labor intensive, weigh it and time it perfectly sourdough loaves that take a couple days. I did not give these that sort of attention and they were just fine! The dough is stiffer than the soft brioche dough. I topped them with some everything but the bagel seasoning. Perfect for my Costco chicken burger. Only thing I did differently was to make an even number of rolls. That's it.

I was very happy with how these turned out! Soft and pillowy but golden on the outside. I made them to go with another NYT recipe: pickle-brined fried chicken sandwiches. Superb.