Help me make denser buns?

Question

Tomorrow night I'm making homemade McRibs from scratch with fries and quick pickle salad for my roommates.

I just signed on to do an extra shift that day so I'm going to make the BBQ sauce and buns tonight to get a jump on things. I'm used to making my own buns but they're delicate and only really work for sliders. For this I need something heavier like a pulgeise or pretzel bun.

Here are my steps so it's easier for you to tell me what to change: I raise 2 tbsp yeast in a bowl with 1/5th cup warm water and activate it with a sugar cube. I feed it with a sugar cube every hour on the hour until it's as yeasty as possible, then I add my AP flour, add garlic oil, stir, knead, form the buns, place in a greased pan about 1 inch apart, cover and sit for 2 hours, bake at 375 til done.

What should I do different? I probably need an egg yolk brush on them eh?

The Unknown Chef · Answer

I am with the lady above, if you can find a strong flour or one labelled bread flour, it help make sturdier rolls, use water and no dairy as it tends to make softer rolls, do not over proof either.

Anonymous · Answer

Here's a recipe for pretzel buns that looks good:
http://www.chowhound.com/recipes/soft-pretzel-rolls-11096

I don't think you have time to play around with your recipe to make it what you want and come out right the first time. I think you'd need more fat, less gluten and yeast but how you knead it matters too.

ckngbbbls · Answer

simply add a bit more flour so your dough is heavier.

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Help me make denser buns?

3 Answers