Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: stef on July 27, 2012, 02:32:18 pm
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(http://img.tapatalk.com/5ee25f6e-1889-38fc.jpg)I was looking for a nice burgerrestaurant style fluffy burger bun but could not quit find what i wanted, so i made this myself, using following ingredients.
The burger buns came out great, and are nice and soft, just like the ones i remember from the days i was able to go out to fast food restaurants... And they actually are more golden brown then dark.. Picture is not showing their real color.
(http://img.tapatalk.com/5ee25f6e-986a-f202.jpg)
235 ml of milk (low fat)
120 ml of water
55 gr of butter
600 gr all purpose flower Use bakers flour in Australia, JD Moderator
7 gr dried yeast
25 gr of sugar
9 gr of salt
1 egg and sesame seeds (optional)
Put water milk and butter in the bowl and turn , speed 2, 3.5 minutes on 50°
mix the dry ingredients and add to the bowl.
Put on knead for 3 minutes
Put the dough on a flowered surface.. (dough is slightly sticky so put flower on your hands too) an divide in 9-12 parts (depending on the size you like - you have about 1100 gr of dough)
Roll into soft balls and flatten them on a greased baking paper or tray. Cover and rest for 35 minutes.. If it is cold inside u may decide on a longer resting time.
Beat the spare egg and brush eggwash on the buns.. Sprinkle sesame seeds on top!
Can't wait to taste it with the leftover loinsteak i barbecued yesterday!
Put in a preheated oven of 200° and bake for 12 minutes!
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Stef - they look amazing!! Well done! Will try these for sure! Thank you!! :D
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Wow Stef. They look amazing.
(Something else on my to do list). It's getting longer by the minute
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Great looking burger buns. Will make these next ime we have burgers :)
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Goldfish, Chrissa ns halex, tnx.. I admitt i posted before serving them, but they are realt great! So soft, no jawbreaker,at all.. I just cut them with a knife and put them cutting side in a dry hot pan for 2 minutes,to give them a roasting and to make sure sauces would not soak in too much... I have half of them in a plastic bag and will keep u posted how they keep for a few days... I love them, and my man is already a huge fan... What else can one hope for?
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They look great Stef, will try next time we have burgers too. :)
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Nice rolls Stef, you don't freeze your excess?
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Judy, this is a recipe i constructed today, based on feedback i got from the forum and some other stuff i found on the net..l and it is a winner i think.. The buns are so moist and light tou can freeze them for sure... But i am a maniac.. I rahter use it all up and make a new batch as soon as i cab.. This one for me is a mayor break through.. With my allergy i can not go out for fast food.l so having family with kids over is always a gamble.. This one will win everyone over.. And it is low in sugar and fat
Win win.. Love it lol
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But you guys are in here so long so i appreciate your feedback.. If you make them, please let me know how it went and tell me if u liked or not... It would help me to keep in touch with reality
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That's certainly great to hear Stef and I can sense your excitement about this achievement.
Did you use plain flour not bakers flour?
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That's certainly great to hear Stef and I can sense your excitement about this achievement.
Did you use plain flour not bakers flour?
Every time i find something like that i want to share judy! There are so many people that are fed up with store bought.. When i find a better alternative i am.over the world.. (olympic spirit i guess lol)
I always use plain flower... No,additives, no special mixes.. Only for pizza i use double 00
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I am very keen to try these. We had burgers last week >:(
Maybe i could make them for our sausage night & have sausage burgers.
H :)
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I am very keen to try these. We had burgers last week >:(
Maybe i could make them for our sausage night & have sausage burgers.
H :)
If you do halex, just divide the dough and roll it in to sausages, fold backt the ends and roll some more and then let them rest for 35 minutes.. Go the same way as in the recipe and flatten thr buns slightly, but maybe reduce the cooking time slightly
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Congratulations Stef. You are entitled to feel very proud. I will give these a go but may reduce the sugar as we don't like any sweetness in bread. I often reduce sugar to a bare pinch in bread recipes and they still rise.
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Stef, these look really great, Thanks for posting the recipe.
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Ooh. Beautiful. Well done. Can't wait to try these out.
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Congratulations Stef. You are entitled to feel very proud. I will give these a go but may reduce the sugar as we don't like any sweetness in bread. I often reduce sugar to a bare pinch in bread recipes and they still rise.
Quite right cookie, i saw recipes with 4 times the amount of sugar i used..
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New picture... (http://img.tapatalk.com/5ee25f6e-18b1-9125.jpg).
Day 2 still nice and soft and tender
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yum stef
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A yum from me.
Thans for the sausage rolls tip :)
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I love these. So easy to make, a batch can be made up in an hour from start to finish. This is going to be a very popular recipe in our house. Thank you so much for posting it. I'm so sorry but forgot to take pictures.....next time. :)
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I love these. So easy to make, a batch can be made up in an hour from start to finish. This is going to be a very popular recipe in our house. Thank you so much for posting it. I'm so sorry but forgot to take pictures.....next time. :)
Tnx Bruminton, i am glad my recipes work out for you too! They are a mega hit in here also... Everyone wants to taste them. You can also put them in a plastic bag for the next day or freeze them, but i think there will never be lots of leftovers :)
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Made these today. I made 7 large ones.
(http://img.tapatalk.com/3ab2d340-e174-49cd.jpg)
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These tasted great as burger rolls(http://img.tapatalk.com/3ab2d340-15e7-be45.jpg)
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Halex,, they look great.. Are these based on my recipe?
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Yes all your recipe :)
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Yes all your recipe :)
Kewl... Love to see that it works with u too..texture of grains is different zll over the world.. But those buns are a huge hit here too! Thnx to everyone that gave me feedback for this.. My partner, who is not a big burger fan, asked me to make this more often.. So i will.. Tnx for the feedback halex!
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Just made these to have with Hally's Lamb and Feta Burgers (http://www.forumthermomix.com/index.php?topic=8597.0) tonight.I have to take advantage of the warm weather here and barbecue tonight. ;D
(http://i950.photobucket.com/albums/ad348/Cornish_cream/9a0c8ea2.jpg)
Update.These were enjoyed by us tonight wrapped around our Lamb Feta Burgers. ;D Thanks Stef for sharing the recipe with us :)
I did reduce the sugar to 10g.
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They look awesome cc! Hope everyone likes them!
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Great looking buns. :D
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Hally and CC, these look great.
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I made these today - lovely soft dough and beautiful buns. Didn't eat them as hamburgers though, more like big dinner rolls.
Eldest daughter went back for seconds.
Great recipe thank you!
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I made these today - lovely soft dough and beautiful buns. Didn't eat them as hamburgers though, more like big dinner rolls.
Eldest daughter went back for seconds.
Great recipe thank you!
you are so welcome , suzie !
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Bumping these, they are rising atm :)
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Pic please H. Your shoulder must be better?I do hope so.
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DJ yesterday shocking, good today. Physio later.
Photo soon
H :)
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Here they are 6 large & 2 small
(http://img.tapatalk.com/d/12/11/15/abagabes.jpg)
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Great looking rolls H.
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Thanks Kimmy, all gone :)
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Full of myself, i love my recipe hahahahaha. Good work H
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Those photos certainly look good! Thx stef
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These look great! Just wondering if anyone knows whether the egg in the dough is essential?
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I'm sure you could just use milk or even water if you're unable to have egg.
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Thanks, I'll give them a go soon :)
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These look great! Just wondering if anyone knows whether the egg in the dough is essential?
there is no egg in the dough, the egg is for a wash to give it a shiny coating and to help the sesame seeds stick, you could use milk instead of egg !
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These look great! Just wondering if anyone knows whether the egg in the dough is essential?
there is no egg in the dough, the egg is for a wash to give it a shiny coating and to help the sesame seeds stick, you could use milk instead of egg !
Planning on making these tomorrow to go with the KFC chicken, however I am a bit puzzled Stef. You say here there is no egg in the dough BUT your instructions on page one say
mix the dry ingredients and add to the bowl, with the egg..
and then later Beat the spare egg and brush eggwash on the buns.. Sprinkle sesame seeds on top!
Should there be egg in the dough? Have others been putting it in?
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These look great! Just wondering if anyone knows whether the egg in the dough is essential?
there is no egg in the dough, the egg is for a wash to give it a shiny coating and to help the sesame seeds stick, you could use milk instead of egg !
Planning on making these tomorrow to go with the KFC chicken, however I am a bit puzzled Stef. You say here there is no egg in the dough BUT your instructions on page one say
mix the dry ingredients and add to the bowl, with the egg..
and then later Beat the spare egg and brush eggwash on the buns.. Sprinkle sesame seeds on top!
Should there be egg in the dough? Have others been putting it in?
Hey , tarasis, you are quite right! The egg is only used for the wash.. There is NO EGG in the dough, only in the wash, but you can use water or milk instead.. I will correct that. SORRY for the mistake and thanks for bringing it on!
Cheers !
Stef
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Ooh, I put egg in the dough - worked out fine but nice to know it doesn't really need one. Really nice rolls and a change from my usual sourdough. Great recipe Stef
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Thanks Stef for the clarification, wanted to be sure :)
Kids really liked them as they scoffed 2 each for lunch, and none of the chicken :/
I will definitely be making the rolls again :)
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Fantastic recipe stef. Thank you these are so soft and just like the bought ones (except no nasties) Really easy recipe. Will be making these again and again. Will try as hot dog rolls next.(http://img.tapatalk.com/d/13/01/13/ga4a9y6u.jpg)
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They look perfect Kimmy.
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Tarasis, kimmyh, they look great indeed! Glad to hear my recipe is working for you too! Now we can all enjoy more healthy guilty pleasures, and you can keep them in a plastic bag for a few days too!
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Made these again today larger as buns to fit sausages. Typically DS 22 and DD 19 didn't make it home for dinner so...... Never mind, I find these buns survive in the fridge for a few days. People who don't show up for dinner have to cope with not so fresh bread 😉
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Good on you bonsai, i agree they stay goodfora few days, specially if you decide to toast them a bitvon the cut side (i put them cut side down on a slightly oiled hot flat top or cast iron non stick pan
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I usually bake plain sourdough for loaves. I think the milk and butter in your dough improves the keeping power. I added whey and water instead of milk and water and apparently the buns are really good. 😊 I made 6 bigger buns today.
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Nice, B!
Can you help me on a good sour dough recipe? All the ones i find on the net are so complicated and confusing...
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I use the starter that has been discussed on the forum and keep it in the fridge. I let it get back to room temperature then feed it (usually in evening) and then use it for a loaf the next day. I have to admit I cheat a bit and add a little bit of yeast as otherwise the rise is so slow I'd be waiting a whole day for a loaf.
I have a rye starter and use this with white bread flour or spelt flour as 100% rye is too heavy. Can't remember exactly which recipe I use ! I'll have a look and report back when I have the computer on.
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Made these again still popular with everyone, though for me def not so great the next day (was in a sealed bread bin). Will try the plastic bag next time to see how they fair.
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The meat(http://img.tapatalk.com/d/13/01/26/pa6yzy2u.jpg)
The buns and the finished result: baby letuce, tomato, home made pickled cucumber, homemade pickled jalapeno, home dried unions, home made ketchup, mayo and pickalily sauce(http://img.tapatalk.com/d/13/01/26/sysere4a.jpg)(http://img.tapatalk.com/d/13/01/26/y6u3anan.jpg) .. A layer of home made grainy mustard and some cheese... That's all she wrote lol
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These rolls are great, quick & easy. Great to make on holidays when you need a quick rise.
I make at home regularaly too :)
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Wow stef. You have just taken these awesome buns to another level. Thank you.
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These were fabulous Stef :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/8a5409665e877f67b401a1e92fc17035.jpg)
Creamy, fluffy, soft & the perfect hamburger roll 8)
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Wow stef. You have just taken these awesome buns to another level. Thank you.
These rolls are great, quick & easy. Great to make on holidays when you need a quick rise.
I make at home regularaly too :)
These were fabulous Stef :-*
Creamy, fluffy, soft & the perfect hamburger roll 8)
Tnx Kimmy, Halex and Maddy, i feel proud to give something back.. I got so much help here on the forum. Glad to find my experiments work out now and then
Love
Sted
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Have just taken these out of the oven and they smell wonderful. Had to have a taste of course even tho they were hot and they are lovely. Will be lucky if they last the day as one of the GD's will be here for the afternoon. :)
Comment fromDH "These taste like proper bread" :)
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Made these today, they seem quite heavy and are a bit dense - is that how they are supposed to be? I used plain flour as per the recipe and not baking flour which I normally use for all my bread baking, what type of flour are the rest of you using? I haven't eaten one yet, will have them for tea tonight and see how they toast up.
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Made these today, they seem quite heavy and are a bit dense - is that how they are supposed to be? I used plain flour as per the recipe and not baking flour which I normally use for all my bread baking, what type of flour are the rest of you using? I haven't eaten one yet, will have them for tea tonight and see how they toast up.
It is hard to see, judy on the picture Judy... On first sight i would say they look ok to me.
It did happen to me they where a bit more dense. That was caused either because the yeast was slightly damaged bythe warm liquid, or they needed a few minutes more to raise. i did not let them rest in the usual place when that happened!
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We had them for tea with a slice of warm meat loaf and salad Stef, toasted the inside of the roll first. They were fine but I think a bit heavier than they should be so maybe I would use bakers flour next time and let rise a little longer. It wasn't awfully warm here today which didn't help matters either.
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We had them for tea with a slice of warm meat loaf and salad Stef, toasted the inside of the roll first. They were fine but I think a bit heavier than they should be so maybe I would use bakers flour next time and let rise a little longer. It wasn't awfully warm here today which didn't help matters either.
could be, though, if i am not mistaken, bakers floweris flower where part of the gluten are removed, to make cake and cookies.
I always was tought that for bread (yeast) recipes it is exaclty the gluten that help the rise.
But who knows, it may work with the other flower. Keep us posted. It would be stupid not to try to better the recipe.
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No, we use bakers flour for bread making not cookies & cakes Stef.
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No, we use bakers flour for bread making not cookies & cakes Stef.
aah ok, just a lost in translation thing by my side.. we have 'plain flower' to make bread and 'pastry' flower, for cakes and cookies, I thought your bakers flower would be the second one :)
just call me stupid LOL
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No, just call me stupid - I am obviously the only one to use plain flour. I read all the reviews and no-one said they used bakers flour so I just went along with what you specified forgetting that European flours are different to ours. Another lesson learnt.
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Thanks Stef
Great recipe
(http://i293.photobucket.com/albums/mm57/rara6014/photo_zpsee082fdc.jpg)
Rara x
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Made these again today ;D We're having burgers tonight.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/55cdea340ed2ac9542b0c5b919fe7e63.jpg)
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Once again they look great cc
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Thanks Stef. :)
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All purpose flour is plain flour in UK
Strong plain is bread flour in UK
Which is this?
Thx
DJ
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I use strong plain flour when I make them DJ :)
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Indeed DJ, string flower is the one to use
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I made these today as 24 slider buns - approx 45 grams each and baked at 200c for 20 minutes because they were all squashed together.
I did put an egg in the dough which i think made the buns a little bit scone like. I won't bother putting it in next time.
Rather than flouring hands/board I used oil in the bowl I rested the dough in and on my hands for shaping. It was really nice and easy to work with that way.
I also let the dough rest in a bowl for about 40 minutes, then shaped, then let the buns rest for about another 20 minutes before egg washing and putting them in the oven.
I made them to have with pulled pork, bbq sauce and coleslaw and they worked quite well like that.
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Loved this recipe. The rolls are super light and fluffy :) Looking forward to hamburgers tonight!!
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Thanks for your comment TMIU, welcome to the forum.
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Welcome to the forum TMIU.
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It's always great to have feed back on recipes TMIU,Stef will be delighted.
Welcome to the forum.
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Thank you so much Stef for this foolproof recipe!!!! :)
It had been the first time I ever made buns, but I followed your recipe to the dot and they turned out beautiful!! Hubby said they looked professional.. Although we dont have burgers a lot, but will surely be making this to replace store-bought..
Not the best photograph as I took it in a hurry, but this is what I ended up with
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They look perfect Thermilover, no wonder you are chuffed. :D
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Well done Thermilover, they look brilliant.
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Thank you so much Stef for this foolproof recipe!!!! :)
It had been the first time I ever made buns, but I followed your recipe to the dot and they turned out beautiful!! Hubby said they looked professional.. Although we dont have burgers a lot, but will surely be making this to replace store-bought..
Not the best photograph as I took it in a hurry, but this is what I ended up with
Good Job, and thank you for the feevack. The buns look great!
stef
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They look very professional Thermilover. Well done.
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Lovely buns. Very professional. Well done.
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Well done Thermielover.They look wonderful.