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Old 12-11-2013, 02:50 PM   #11
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In his cookbook, "The Burger Miester", Marcel Desaulniers makes his own "buns" to go with the different burgers he offers. Careful though, you might run across his "Death by Chocolate". You're a gonner then for sure!
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Old 12-11-2013, 03:59 PM   #12
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I bought some not frozen pre-formed burger pattys at Costco. I did not like them at all. The meat was highly compressed and took longer to cook. The texture was not at all what you'd expect from a burger.
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Old 12-11-2013, 04:11 PM   #13
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Originally Posted by Steve Kroll View Post
I used to bake all of our family's bread from scratch. I tried on a number of occasions to make burger buns, but was always a little disappointed in the results. It's not that they didn't taste good. They tasted wonderful. It was the texture I was never really happy with. They usually came out more bread-like than bun-like. The crust tended to be too crunchy and they would sometimes crumble apart after a few bites.

I know what you mean about the air-injected buns, but I wish I had been able to make a bun that was a little lighter and more pliable.
If you use milk as part of the liquid the crust and crumb will be softer. It might help.
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Old 12-11-2013, 04:52 PM   #14
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I used to bake all of our family's bread from scratch. I tried on a number of occasions to make burger buns, but was always a little disappointed in the results. It's not that they didn't taste good. They tasted wonderful. It was the texture I was never really happy with. They usually came out more bread-like than bun-like. The crust tended to be too crunchy and they would sometimes crumble apart after a few bites.

I know what you mean about the air-injected buns, but I wish I had been able to make a bun that was a little lighter and more pliable.
Try the Spud Nuts doughnut recipe, and instead of using the pastry dough for yeast-raised doughnuts, use it to make buns. They come out very light and tender.

Seeeeeya; Chief Longwind of the North
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Old 12-11-2013, 09:29 PM   #15
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I thought folks came here for encouragement to try new things in their kitchen... "just buy it" or "taste is a personal thing you figure it out" aren't very useful.

I say go for making buns! I've done it several times & while the texture / taste don't match store-bought it's those differences that make them great. <3 I scribbled the recipe down of the last one I used and it's around here somewhere (though not where it's supposed to be!) - when it makes an appearance I'll share it.
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Old 12-11-2013, 11:27 PM   #16
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I thought folks came here for encouragement to try new things in their kitchen... "just buy it" or "taste is a personal thing you figure it out" aren't very useful...
I see nothing wrong with discussing different solutions to a problem.
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Old 12-11-2013, 11:46 PM   #17
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I baked, and hand rolled my own burger buns for 10 plus years for my family diner. I just used the same dough as the bread loaves, which contained eggs, milk and canola oil. They were 4 ounces of dough for 6 ounce burger patties. I sliced and X on the top so they would broaden out when rising. They need a good warm place to rise quickly and double in size. Even then, they tended to be a bit dense and crusty. I used to bag them after they cooled and let them stale over night before using. Never the same day. The secret to to softening them up before cooking is, I would slice them, butter the insides and warm up on the flat top. The steam/moist air from the heated butter would permeate up through the bun and soften it up really nicely. It would also sear/toast the inside of the bun which would also help prevent too much absorption of juices and condiments, preventing it from getting too soggy.
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Old 12-12-2013, 08:07 AM   #18
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Sounds perfect to me, Rock.
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Old 12-12-2013, 01:02 PM   #19
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The secret to to softening them up before cooking is, I would slice them, butter the insides and warm up on the flat top. The steam/moist air from the heated butter would permeate up through the bun and soften it up really nicely. It would also sear/toast the inside of the bun which would also help prevent too much absorption of juices and condiments, preventing it from getting too soggy.
Good tip! Thanks!
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