I want to make burger buns that are very soft, very light, very airy; just firm enough to hold the burger, quarter to half a pound, and all of the condiments. The bun should absorb all of the flavors and yet not really add flavor in and of its self. So far the buns I've made are too heavy. Any bakers out there, please help!
Major Eyeswater
Favorite Answer
Using milk and butter make for a tender dough. I've made this in loaf format a few times, but it makes excellent burger buns.
http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe
This site has other kitchen-tested recipes as well.
Mr. Grummp
LIGHT AND SOFT DINNER ROLLS
3-1/2 cups A.P. flour
2 tsp. active dry yeast
1-1/4 cups milk
¼ cup sugar
¼ cup shortening
1 tsp. salt
1 egg
2 tbsp. butter, melted
Mix all ingredients EXCEPT BUTTER with dough hook in mixer or bread machine. Knead through DOUGH cycle of bread machine, or until dough is smooth and elastic.
Punch down and let it rest for 10 minutes.
Lightly grease 9x13” glass baking dish. Divide dough into 18 pieces and place in baking dish. Dough will be STICKY, so don’t try to make balls smooth. They will smooth out when baked.
Let rise for 30 to 40 minutes until doubled. Drizzle melted butter over top of rolls and bake at 400º for 10 to 15 minutes until golden brown.