I made this recipe tonight for the first time. I did make a few adjustments to the original recipe. I used an additional 1-teaspoon of yeast, and I increased the sugar to 4-tablespoons. I used real butter, which added to the amazing flavor of the bun. I made the dough in my bread maker as suggested by another user. In addition, I want to share several tip to you make the perfect bun. (1) If you do not have a scale to weigh each dough ball, use a 3/4-cup to portion your dough. (2) To proof your dough (make it rise), use the “warm” setting on your oven. Before you begin making the dough, set your oven to warm on its lowest temp (mine is 145), when you get to the portioning of the dough step, turn off the oven, it will be the perfect environment for proofing for the 30 minutes required in the recipe. (3) After the 30-minute proofing time, take the dough out of the oven and preheat the oven to 400. (4) I put my buns on the top rack to keep them from burning on the bottom,. Allow them to cool and be prepared to make your burger as soon as the cool. My wife and son both said the never had a fresh hamburger bun and never want a store bought one again. Thanks for the recipe!
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I made this recipe tonight for the first time. I did make a few adjustments to the original...