Burger and hot dog buns

[Gypsy,]

Gypsy, develop your own style? Penguins?

Each time with different prints I have a lot of cookie cutters

[Gypsy]

Gypsy, yesterday again "ran into" this recipe when in parallel I read the topic about losing weight. well, I think I've already thrown off 500 grams in 3 days, it's time to increase the lost

my today's rolls, delicious mm-mm-mm-

I liked the dough, so much so that I added some more burgers with cinnamon, let them lie - they smell

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I liked the neutral taste - and with butter it is possible with sausage and jam. And just like that with compote.

In general, today I have an American fasting day - under rolls from McDonald's. (Only more correct, on 1 grade flour) I did 2 portions - to lose weight so globally

[IRR]

IRR,

[Gypsy]

Gypsy Thank you very much for the recipe for buns! Baked 1.5 norms (counted for 2 eggs and with the addition of whole grain flour ~ 25%).


Chickenburgers turned out to be very tasty later on buns


She brought the recipe to the masses of the people, you can't hide this from people! Thanks again!

[Ksyusha]

Ksyusha, I also strongly nra this dough, so obedient

[IRR]

IRR, obedient, that's not the word. I didn't want to let it out of my hands, but I needed to bake buns ...

And I also bake this dough in a bread machine like a loaf of 2/3 white and 1/3 whole grain flour, most often like this. When half and half. I put on * dough * then on baking for 45 minutes

Girls, remind - if yeast is not pressed, but ordinary SAF Moment, then how much should you put it? I forgot how to count correctly

[Mumka]

Girls, remind - if yeast is not pressed, but ordinary SAF Moment, then how much should you put it?

Mumka Tanya, the ratio of dry and pressed yeast is 1: 3, divide the amount of pressed yeast by 3 and you will be happy ...

[Mumka]

Mumka Tanya, the ratio of dry and pressed yeast is 1: 3, divide the amount of pressed yeast by 3 and you will be happy ...

Krosh, thanks!
I already baked the rolls, I put in more yeast than necessary, of course, but still it turned out very well, I already ate everything at lunch, and my son took a burger with a cutlet to school for a snack
I'll put it right next time

Tell me, what program to use in Panasonic?
Here they mentioned kneading on "pizza", but maybe it's easier to use another thing to distribute not in the ovens?

Tell me, what program to use in Panasonic?
Here they mentioned kneading on "pizza", but maybe it's easier to use another thing to distribute not in the ovens?

and the program * Yeast dough * is not present or what?

It is "yeast" not present. They are called differently there - "Main", etc. Therefore, it is interesting how the owners of the Panas did.

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As I understand it * Pizza * this is the program * Yeast dough *, it should be an hour and a half in time.

Tell me, what program to use in Panasonic?
Here they mentioned kneading on "pizza", but maybe it's easier to use another thing to distribute not in the ovens?

Yeast dough from 12 (13 in Panasonic 2502) to 20 (22 in Panasonic 2502) programs, except for the Pelmeni program. And "Pizza" is too short. Better, of course, is the Basic program.

Tell me, what program to use in Panasonic?
They mentioned kneading on "pizza" here, but maybe it's easier to use another thing in order to distribute not in the ovens?

Already formed buns are being parted in the oven! And there is no getting away from this proofing. It's just that there are no drafts in the oven.

There are enough pizza programs in Panasonic for these buns.

Pizza doesn't seem right.Here is a test plate from the manual:

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What do you think is the most suitable for the total time? Minus temperature equalization (Panas's feature).

Why doesn't Pizza suit you? Leave after the signal for another 30 minutes and that's all.

Will it warm up for these 30 minutes?

Why heat for another 30 minutes? The bread maker creates its own microclimate (it warms up), and the dough has a high heat capacity, it will maintain the desired temperature without external heating.

And there is no need to renew anything. The pizza program is enough. It ends, take out the dough, shape the buns and send them to the proofer on the sheet. ALL!

Thanks for the clarifications.

So, the first run is done. It worked out well. Outwardly very good for such a simple recipe:



What is not clear and what needs to be corrected. In my opinion, it would be a little looser and it would be ideal. The loaf is soft in principle, but still a bit of excessive elasticity is present. How else to soften?
Could it be because of the pizza mode? I put it in a convection microwave at 40 degrees for proofing, but still.
To stick the sesame seeds, I smeared some of the buns with a brush with milk at the beginning of the proofing, and some of them pissed with water 5 minutes before planting in the oven. With milk, the crust looks almost like a factory, but the crust itself is a little tougher.
With water, the crust is much looser, but for some reason it is fried more (darker).

It is clear that flour also affects here and there is probably not a variety of special baking powder that is added to McDonald's, but you can still experiment.

In the photo, chic rolls
Do you need so much looseness and cottoniness as in McDonald's? Well they are there I add so much chemistry for presentation and taste. And here everything is clear and natural, nothing superfluous.

The gypsy is right, super bun.

Here is the Ingredient: Hamburger Bun
Wheat flour, sugar, vegetable oil, salt, yeast, emulsifier, wheat gluten, water.

Draw your own conclusions!
It is possible that flour from another manufacturer (with a higher percentage of protein) will have a different result. I tried baking these buns with three types of flour, and oddly enough, the best option I got with the addition of 30% whole grain flour.

[Gypsy]

So the experiment continued. For clarity, the photo is in the form of a buffer "a la zakos_pod_mak":

The correction is 200 degrees and 10-15 minutes is a lot. More or less it is 180 and 7 minutes, then a pleasant light yellow crust turns out and has time to bake. If it is more, then more is fried and the crust becomes tanned, and when it cools down, it becomes more resilient.
For sprinkling with sesame seeds, first brush with milk and sprinkle. The crust turns out (under the above baking conditions) excellent - beautiful and easily nibbled (oh, what term).
Fresh and chilled rolls are not the right condition. A night in film is almost what you need. And in the assembled form, the sandwich bites almost the same (in terms of looseness) as the Mcburger.
I used to fill the butters with ordinary Mayanez and ketchup, but gentlemen, you MUST fry the cut rolls (I'm on dry tefal) - then a characteristic smoky taste appears, as in the "original". It's not quite right without frying, albeit delicious. And with it, it looks like it turned out very much - he himself did not expect this.

I used dry Pakmaya yeast (I like it the most).

For the recipe, special thanks to the author of the topic Gypsy.

[Gypsy]

I used dry Pakmaya yeast (I like it the most).

For the recipe, special thanks to the author of the topic Gypsy.

how much yeast did you put in?

[wife]

wife,
Do you mean the ratio of dry to raw yeast or something else?

the ratio of dry and pressed yeast is 1: 3, divide the amount of pressed yeast by 3 and you will be happy ...

I want to try so as not to buy ready-made burgers. Thanks for bookmarking.

cooked, saf yeast moment, teaspoon.
Well, I haven't been to McDonald's, but for sandwiches, not even always with a cutlet, it's a very cool option.
the elder rarely eats at home, in the kindergarten he dined at 5 and at home only at 9 o'clock he drinks tea with cookies. and yesterday I came, saw and "can you? can you?"made a sandwich with sausage, vegetables, mayonnaise, ketchup. poured, approved
in the evening I came from the street, and I took another one in a dry place. my husband also supported))) a small roll yesterday with soup, this morning with chocolate paste.
in general, thanks a lot for the recipe !!!!!!!
report

And here are my buns



And here are the same buns in the form of homemade cheeseburgers

Thanks to the thread author for the recipe! I was going to thank everything, but just got ready!

from this dough all summer I baked thin cakes with cheese and beet tops / greens in the oven, greased the plums. butter on top already ready and put them in a pile (a la Ossetian pies) - yummy!
I'm going to bake cakes with potatoes and mushrooms, my hands have not yet reached ...

I baked like buns for burgers, but they ate like that, instead of bread, when the usual loaves of bread from the bread machine began to pall (my men got drunk, eprst) Today I baked loaves, cut into slices, and with butter and Lambert cheese for coffee - mmm ... delicious how! Only in loaves of sugar I put 1.5-1.7 tbsp. l, salt 1.5 tsp. l., dry. yeast 6 gr

Today's loaves, the dough was made for 360 grams of flour, as in the recipe. Kneading the old woman HP, Panasonic, on the PIZZA mode

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Thanks for the recipe!

These are the cakes I made. Soft to the touch, I haven't tasted it yet. Girls who will tell you. I baked buns for tomorrow evening (the child goes skiing) how to keep them more or less fresh? And I think the sandwiches themselves, in the place, let them do it. Or not?

[Irina]

Irina, about freshness - as they cool, wrap in food wrap.
They will be soft for a long time.

And how I missed such rolls!
The child is already gnawing me, give him a cutlet or sausage in dough,
now I'll come off!)))
Thank you very much in advance!

Thank you so much for the recipe! Yesterday I tried to bake, everything turned out great! The eldest son, my OTK, ate 5 out of 8 hamburgers. Today I bake a double portion. I will make one portion of hamburgers, and the second I will try to bake with a loaf.

I'm baking bread, so I decided to bake buns for a change. I will repeat, so I immediately made an economy option: 100ml milk + 100ml water. Delicious, soft buns turned out. I kneaded it with my hands, put 6g of salt, this is more than 3 \ 4h. l. Dry yeast, quantity as indicated on the yeast bag.
Thanks for the recipe! Delicious!

Thanks to the author for a wonderful recipe. Kneaded in Panasonic on the "main" mode (2 hours 20 minutes). The dough is a miracle! Shaped like regular rolls, without rolling. Baked without convection at 190 degrees. first 5 minutes at the bottom, then about 5 minutes at the top. I cooled it under a towel without smearing it with anything. Soft, springy with a neutral taste.

Yesterday I tried it, it tastes exactly what I have been looking for for a long time. Thanks for the recipe!
But I still have to work on the appearance

Made with dry yeast. I put 2 grams in the dough. Kneading in HP Panasonic, in the "Pizza" mode

[TV-lad]

TV-lad, wonderful rolls turned out. Do they have a cavity inside? They look very similar to pitas. This means baking at a high temperature. If you lower it, you get exactly the rolls.

Here is just such a recipe I need. The youngest son used to frequent cafes for the sake of hot dogs (or as they are now called). These buns must be baked.

[TV-lad]

TV-lad, wonderful rolls turned out. Do they have a cavity inside? They look very similar to pitas. This means baking at a high temperature. If you lower it, you get exactly the rolls.

I bake at 180 degrees (albeit in double convection mode - it is the first in my oven menu) for 9 minutes. I didn't notice the cavities inside ... (it's a pity I didn't have time to remove the incision, they ate everything) ...

[TV-lad]

TV-lad, How interesting. All ovens are different. For my 180 degrees just for the biscuit. The rolls will not bake in 9 minutes. And with convection, the temperature equates to a temperature 20 degrees higher. So they are blowing (I have a kind of rolls). Next time, take away the roll and show us the cut)).

The rolls will not bake in 9 minutes

I bake buns and pies, at 160, with convection, bake for exactly 10 minutes, then turn off the oven and let the buns / pies stand in the cooling heat for exactly 10 minutes.

Next, I take out completely finished products from the oven.

When there is no time, I take it out after 10 minutes of baking, the buns / pies are also completely ready, just those 10 minutes in the cooling heat, turn the crust from medium golden to dark golden, my pets love the crust darker ...

I tried to bake at the same temperature for 15-20 minutes, the buns turned out to be dry and too dark-skinned ...

Indeed, all ovens are so different ...

[Crochet]

Crochetwhat a great idea! And energy savings! Here it is, the secret of fried pastries. I also like the darker crust, but not the dry roll inside. Moreover, I have a stone, with it the oven keeps the temperature for a very long time.

Next time, take away the roll and show us the cut)).

well