Hamburger buns (like at McDonald's)

Category: Yeast bread
Hamburger buns (like at McDonald's)

Ingredients

Wheat flour 100,0
Soft rolls 1,0
Water about 52.0
Salt 1,5
Sugar 1,0
Margarine 2,0
Fresh yeast 3,0

Cooking method

  • TECHNOLOGICAL PROCESS PARAMETERS
  • Dough kneading time, min:
  • - intensive 3 + 6
  • - usual 15
  • Dough temperature after kneading, ˚С 26 - 28
  • Dough fermentation duration, min 10 - 20
  • Baking temperature, ˚С 220 - 230

Note

I copy from a specialized site.
Supplier - Group "TRI-R"
Application: special improver for toast and hamburger production.

Dosage: 1%.

Ingredients: wheat flour, dextrose, calcium stearoyl lactylate, calcium sulfate, mono- and diglycerides, ascorbic acid, vegetable oil, enzymes.

Benefits:

-applications: accelerates the fermentation process, allows you to obtain a thin-walled and uniform porosity, typical for products such as toasts and hamburgers.

-quality: improves the taste and aroma of finished products, products have a delicate crumb structure and a thin crust, whitens the crumb, slows down the process of staling of bread.

Shelf life: 9 months

Packaging: Paper bags weighing 25 kg.

Photo Anastasia

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Burger bun (ang-kay)

Hamburger buns (like at McDonald's)

Cake
Please note that the improver added only 1% to the flour weight (and even less to the whole dough!) Gives such a change in organoleptic characteristics + makes it possible with such a relatively small (3g pressed) the amount of yeast to get the finished product with an accelerated method of doughing (no stirring at all!) and with proofing for only 10-20 minutes !!!!
The baking temperature is high 230 *. Nothing is said about steam, so they do without steam. Yeah, a thermonuclear additive ...
cheerful
She took her son off white bread thoroughly (he might want to, but it's all a matter of habit) I made a dough with gray flour. I made sides of foil (I folded the strip several times and stapled it together with a stapler. It turned out to be "reusable molds). The diameter is about the size of a McDonald's bun. The side gives the bun the height of the side. After greasing with sesame seeds, the proofing in baking went with a bang. To make the molds easier I used a metal a tenderloin for the dough (I formed it around it) And then on a frying pan this metal.form into it minced meat, press and fry.You will get a loaf and a hamburger of the same size. Plus ketchup, etc. Even my husband checked it out (and it is convenient to take this to school already about his son)
Stern
Well, take her to the bathhouse, I'll poison this!

So I found two more recipes.

Hamburger buns 2.

20g. mix fresh yeast with 250g. warm water, add 1 tsp. sugar, 50g. softened butter, 400g. flour and 2 tsp. salt. Knead thoroughly and let rise for about an hour.
Divide into 8-12 pieces. Roll into a ball, flatten slightly and make a depression in the middle (but not a hole!)
Boil water and boil the buns for 1 minute. Cool slightly, sprinkle with sesame seeds on the notched side.
Place on a baking sheet and bake for 20-25 minutes. at 200-225gr.

Hamburger buns 3.

4 cups wheat flour

3/4 tsp salt

2 tbsp. l. granulated sugar

2.5 tbsp. l. low-fat milk powder

1 tbsp. l. dry yeast

3 tbsp. l. softened butter

1 glass of hot water

for decoration:

melted butter, sesame seeds, cumin

In a large bowl, combine 2 cups flour with salt, granulated sugar, milk powder and butter. Add water gradually, stirring thoroughly. Add another 1/2 cup flour. Knead the dough quickly for 2 minutes.Add the remaining flour little by little until the dough thickens. Place the dough on a floured table and knead for about 10 minutes, until smooth and elastic. Place the dough in a greased container, turning so that everything is oiled. Then cover the dough and place in a warm place for 45-60 minutes, until it doubles in size. Then knead the dough and leave for 20 minutes. Divide the dough in half. Cut each half into 6 equal pieces. Shape each piece into a ball and place on a greased baking sheet at a distance of 5 cm from each other. Level the dough slightly, cover and let stand in a warm place for 1 hour. Heat the stove to 190 degrees. Brush the surface of the buns with melted butter and add decorations. Bake the buns for 15 to 20 minutes, until lightly browned.
Qween
Yeah girls, it's even worse than I imagined.
What kind of dough improver is this that with such a small amount has such a thermonuclear effect.

We will try further, and the poison disappears.

I also make boiled buns, very tasty.
And, all the same, I want those.
Zest
I still have a recipe for hamburger buns from Ludmila's LJ. There was no chemistry in it, but they looked very enticing, lush and mouth-watering.

Here is the prescription:

"The recipe is professional, from the Baking Institute in San Francisco. Everything they publish could be considered American GOSTs for bread, if such a concept existed in them.

Recipe
for a dozen buns

Opara
150g bakery flour
0.2g fresh yeast
100g water

Dissolve yeast in water, mix with flour and leave to ferment for 12-15 hours at 24C. During this time, the dough will grow 4-5 times its volume and begin to sag.

Dough
all dough
440g bread flour
12g fresh yeast
12g salt

24g sugar
45g butter

22g milk powder
280g of water (I took 350g of water for flour to get the dough of the correct consistency)

Knead for 5 minutes at 1st speed. Then knead the dough intensively until the gluten is fully developed. It took me 8 minutes in the Electrolux mixer at the highest speed. 1 hour of fermentation. 20min pre-proofing, 1.5h final proofing (it took me 1h 20min). Brush with egg, trim with sesame or poppy seeds. Furnace 15 min at 400F. "
Stern
Zest , 0.2 grams of yeast is how ?!
Zest
Quote: Stеrn

Zest , 0.2 grams of yeast is how ?!

for Lyudmila, such scanty doses of yeast go into dough. There she has a photo - a teaspoon, and on it a piece of yeast the size of an analgin tablet

This is her comment on the quantity:

"For the dough, you need to take only 0.2 g of fresh yeast. This is how such an amount of yeast looks on a teaspoon. It is better to take less than more, because the dough will ferment for a very long time and it is important that it does not over-acidify from excess yeast and does not smell of dead yeast."
Cake
I bought the last issue of "Gastronom", on the cover - photos of Easter cakes. There is a very long article called "As if evil". The phenomenon of fast food, its history and modernity is discussed. And then the recipes for all popular "snacks" are given, as close as possible to the original. Shawarma, baked stuffed potatoes, grilled wings, donuts, hot dogs and, of course, hamburgers. I rushed straight to the hamburger dough to look, but .... "take 4 hamburger buns" in the recipe
The rest of the article is very interesting and informative. I even thought of throwing a fast food party for my older daughter.
Laddy
Thank you so much for responding to my question about these buns. Yesterday I baked buns for dinner, which in the recipes for HP, tasted good, but the picky son said that those from McDonald's were almost fat-free, but here there was a slightly greasy crust. And they were low, when proofed they spread over the area, but not very high in height. But soft. Baked at 200 degrees. Thank you all for the recipes, I will try, but without superfood additives, somehow dumb with this chemistry. The most interesting thing is that I myself did not take these buns in my mouth, the originals.Never went to McDonald's, I think this food is not the most useful for health.
Nadiy
Quote: BooBoo

And sometimes I eat and also suffer, or rather the feeling of guilt torments me for devouring nasty things. But damn, it tastes so good to me.

I also occasionally eat a hamburger and potatoes there, but despite a sick stomach and liver, nothing torments me.
And in general what to talk about. 1% added to the dough and we are already beginning to be horrified by this. You might think that what we eat other than bread is safe. This is with our ecology, even if we grow everything ourselves, from vegetables, cereals to meat, no one can guarantee us that the land on which we grow all this is free of pesticides, that the rain that waters it all is not contaminated, that the cows that they eat not only mixed fodder, in which so much shit has been invested so that the grass grows faster, but simply the grass in the pasture, which has grown by itself, does not eat any nasty thing, which will then turn into milk and meat.
And if we buy government products and eat them, then this 1% is like grain for an elephant.
I now constantly add Irexol when I bake a "Baton of the times of stagnation" for 500 g of flour a spoon (I do not know how it is scientifically called) for mustard (it is round, 1 cm in diameter). The crumb turns out to be elastic, white, does not grow moldy and does not dry for a long time. Without Irexol, it was also tasty, but crumbled, quickly stale.
Here is a Treatise written on the topic of what we eat. But returning to the topic of buns, probably when I have time, I'll go to TRIER and buy Soft Rolls For Hamburger and try the recipe with it. But is it possible to replace simple yeast with dry yeast and margarine with sunflower oil and how much will it be in spoons and grams?
Laddy
All there would be nothing, but the packaging of this Soft Roll is too large, I don't know if it is possible to take it in grams, because you need a little of it, and baking these buns is also problematic, so, to bring down the hunt. At least in my case.
If it's not a secret, where does the additive mentioned for the loaves come from? And where can you get it?
In what stores, I mean, because I live not even in Russia, let alone St. Petersburg?
Nadiy
Quote: Laddy

All there would be nothing, but the packaging of this Soft Roll is too big, I don't know if it is possible to take it in grams, because you need a little
If it's not a secret, where does the additive mentioned for the loaves come from? And where can you get it?
In what stores, I mean, because I live not even in Russia, let alone St. Petersburg?

We sell it by weight in the TRIER company at the bakery. Maybe you, if you have a bakery, you can buy there by weight. All bakeries use these additives. I took 200 grams and has been in the can for a year now and I am using it a little.
Tane4ka
Made buns according to this recipe (Hamburger buns 3.) Maybe not quite right, but dare in an instant. Thanks a lot for the recipe!
Anastasia
Girls, and I got buns, airy and very similar to McDuck buns! I'll tell you everything in order. I got hooked on bread with kefir dough - it turns out to be very tender and airy, a huge loaf, almost weightless and very tasty. This recipe:
Quote: Shepherd

I give a recipe for VERY tasty white bread. The crust is soft (those with crust problems) and browns as you wish. This recipe was adapted for a bread machine, such bread is baked in the villages in the oven.

- 1 egg
- 1.5 tbsp. l. refined oil
- 20 g butter
- 1 tbsp. l. Sahara
- 1.5 tsp. salt
- 300 ml of kefir
- 550 g flour
- 1.5 tsp. dry yeast
Heat kefir and egg in water until warm. We choose 1 kg. and program 1 for 3 hours 20 minutes. I've been baking for a whole month, soft and tasty.
P.S. IT IS NECESSARY TO DO STRICTLY ACCORDING TO THE RECIPE
And then I was pricked, why not try to make buns on the basis of this test, but with some changes not in the recipe, but in baking.

For the buns, I used 450 grams of flour to make the dough thinner! And when cutting the dough, I smeared the board with sunflower oil so that the dough did not stick to it.
Made the dough, let it come up very well. e.kept in the bread maker even longer for a whole hour than the BASIC DOUGH program (2h 20 min in Panasonic). Then she did not form the buns, but cut them out of the 2 cm thick dough rolled into a layer, with a large mug and let them stand still while the oven was heating. Heated the oven to 100 degrees, put a container of water down the oven and put a baking sheet with cut buns. So they stood with me for about 20 minutes, then smeared them with milk, sprinkled with sesame seeds and put them in the oven again, increased the temperature to 140 degrees and kept it like that until cooked and a very light blush. I put the finished buns on a plate and covered them with a towel. Everything, the buns turned out to be weightless, pale, very soft and very tasty, and they ask to be stuffed with something tasty. As I understood for myself, the main thing is not to mold the dough, but to cut it out and so that it is not very hot in the oven and always humid! Try it - maybe someone else will suggest some improvements and we will get closer to authentic buns.

Hamburger buns (like at McDonald's)
Summer resident
I'm with my report. She put the dough overnight. I really wanted fresh buns for breakfast

Hamburger buns (like at McDonald's)

I took the dough on kefir as a basis.
Kefir 300 ml
Salt 2 tsp measuring spoons
Sugar 4 tbsp. l
Fresh yeast 20g.
Flour 3, 5 ordinary cups before sifting
Semolina 0.5 stack of regular
Plum oil 40 grams.

Everything except butter was loaded into the HP in the dough for pasta mode. Just a batch of 23 min. 10 minutes before the end of the kneading whistle added very soft butter. I put the dough into a large bowl. I covered it with plastic and went to bed. In the morning, I leveled the dough on an oiled table into a layer about 2.5 cm thick. I cut out circles with a mug. It turned out to be a mug of large diameter. It should be cut with a thin glass and laid out more freely. The dough grows a lot. Then everything is like Anastasia's. I only smeared it with an egg and milk, because I also made buns with cinnamon.
The taste is very similar, and the texture is also
Anastasia
Quote: Summer resident

I'm with my report. She put the dough overnight. I really wanted fresh buns for breakfast

Summer resident, thank you very much for what you did and reported! In the photo, great buns! You know, on the contrary, I decided next time to find a bigger glass, maybe even a bowl, so that it turned out to be bigger in diameter. And about semolina, I will keep in mind, a good addition!
Rina
Oh, I look and quietly envy white envy (there is simply no time to do buns for now). In the same topic, there was an idea with foil-shaped restraining rings, so that both the bun did not blur and the cutlet of a suitable size was formed. I looked at such molds all in the corresponding stores, but the price ... A certain gray-green essence in the pimples is very pressing ... Therefore, I still have the idea to try instead of these (shells?) To use ordinary cans, for example, from pate. Just cut out both bottoms. And the food material (tin), and the form, and at least a few cans will not be thrown into the trash.
Stern
Anastasia,Hamburger buns (like at McDonald's)

Hamburger buns (like at McDonald's)

Hamburger buns (like at McDonald's)

Anastasia
Quote: Stеrn

I also brought the hamburger report.

They turned out great! Pretty women! Great to experiment with the test! One thing I understood for sure - you can't rush with them! It is necessary to let it stand properly, you cannot crush, just cut it out and you cannot make a high temperature, and then everything will definitely work out for everyone! They also did not spread for me, although the dough did not hold the bun, but I did this on purpose - you can't have thick dough on these rolls, otherwise it will turn out. Maybe, in general, it is true to collect tin cans for forming and try to make the dough even thinner and then the buns will turn out even more airy?
In general, there is room to move and how else to improve the process!
Svetik S
Anastasia in your recipe, kefir is indicated in grams. Do you measure on a scale or is it all ml?
Thanks for the help!
Anastasia
Quote: Svetik S

Anastasia in your recipe, kefir is indicated in grams. Do you measure on a scale or is it all ml?
Thanks for the help!

Svetik C, since the recipe was already written before me, this is a recipe for kefir bread, then I can imagine, even somehow I missed this moment at all, did not read it carefully and took and take 300 ml in a measuring glass. Therefore, take also 300 ml, as I have already tested it.
Airy
I share a recipe for hamburger buns. Delicious and insanely easy to prepare!

Hamburger buns (like at McDonald's)

Structure:
Opara

- 50 grams of flour
- 50 ml warm water
- ½ bag of Saf Moment yeast (2 tsp without a slide)
- A pinch of sugar

Dough

- 400 grams of flour
- 200 ml of milk
- A tablespoon of olive or any vegetable oil
- 1 ½ teaspoon salt

Glazing and dusting of buns

- Sesame seeds
- Egg

Hamburger Buns Recipe
Let's start making these buns with dough. To do this, pour 50 grams of flour into a small bowl, add a pinch of sugar, dry yeast, fill everything with warm water and mix well (Consistency of thick sour cream) Leave the cooked dough in a warm place for 15-20 minutes. (In order not to look for this warm place, I do this: I heat a cup of water in the microwave for 3-4 minutes and then put the dough there and close the microwave - it keeps warm for a long time, just look suddenly don't turn it on !!!) During this time the dough should begin to actively foam.
Next, we put all the ingredients for the dough into a bread machine (loading in the order provided by your oven) or into a combine (low speed). We turn on the "yeast dough" mode and after 3-5 minutes add the dough during the kneading process.
When the dough comes up (proofing for about an hour and a half), transfer it to a floured work surface. Divide the dough into 10 equal parts. From each part we form a bun (we form it into a ball, and then press it a little in the palms of our hands) and transfer it to a greased baking sheet.
Once all the buns are formed, cover them on top with a light towel and leave in a warm place for 30-60 minutes to fit.
15-20 minutes before the start of baking, turn on the oven and heat it up to 230 degrees.
Before baking, grease the rolls with an egg and sprinkle with sesame seeds, poppy seeds, seeds, and whatever! And in the oven for 20-25 minutes at 230 degrees.
Put the finished buns on the wire rack and let them cool for 10-15 minutes.
Alas, I did not take a photo in section, but believe me it was airy, soft and fragrant.
Gypsy
On Russian TV yesterday they said that every roll of McDonalds includes a spoon, or even two sugar.
Airy
Well, I think that the mass of recipes laid out here will allow everyone to choose "their" recipe. And with or without sugar, it's up to you to choose. We don't have McDonald's (and thank God!) So such rolls are still great - especially for children to school))) I would have posted pictures, but sorry I can't (((
Gypsy
each laid out recipe contains 1-2 tablespoons of sugar for 10-12 rolls, and a McDonald's ONE roll contains 1-2 tablespoons of sugar. So the question is not whether with or without sugar ... but with 1 spoonful of sugar or 20
Stern
Quote: gypsy

with 1 spoonful of sugar or 20

I also watched this program.

Will not wait! We are delicious with 1 spoon for all the rolls.
Airy
Yes, it is hard to believe that they put sugar there, they obviously pour some glutamate, and then the people wonder where such priests grew up from. No, excuse me for the stubbornness of sugar and a spoon is enough, we bought an oven for that, so that we could eat "healthy" bread!
luchok
Quote: Stеrn

I made the dough according to a different recipe-Hamburger buns (like at McDonald's)

with cutting out with a glass, something didn't grow together, just tore off the dough and rolled it into cakes
Stеrn, Anastasia, Thank you
Stern
Ray, what a delicious hamburger !!! 🔗 🔗 🔗
22vita
Quote: Zest

I still have a recipe for hamburger buns from Ludmila's LJ. There was no chemistry in it, but they looked very enticing, lush and mouth-watering.

Here is the prescription:

"The recipe is professional, from the Baking Institute in San Francisco. Everything they publish could be considered American GOSTs for bread, if such a concept existed in them.

Recipe
for a dozen buns

Opara
150g bakery flour
0.2g fresh yeast
100g water

Dissolve yeast in water, mix with flour and leave to ferment for 12-15 hours at 24C. During this time, the dough will grow 4-5 times its volume and begin to sag.

Dough
all dough
440g bread flour
12g fresh yeast
12g salt

24g sugar
45g butter

22g milk powder
280g of water (I took 350g of water for flour to get the dough of the correct consistency)

Knead for 5 minutes at 1st speed. Then knead the dough intensively until the gluten is fully developed. It took me 8 minutes in the Electrolux mixer at the highest speed. 1 hour of fermentation. 20min pre-proofing, 1.5h final proofing (it took me 1h 20min). Brush with egg, trim with sesame or poppy seeds. Furnace 15 min at 400F. "

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