Captains Dinner Logo
to top
Burger buns

burger buns homemade

February 19th, 2019 | main dishes

A burger is only as good as its buns. If you want to prepare “fast food” at home, then please with homemade bread rolls. Everything else is not worth the effort. And hey, then it’s almost “slow food”. Here is the recipe for the best burger buns in the world…

burger buns homemade

This post has been planned for a long time for today. Well, last Saturday, I was visiting bread sommelier Wolfgang Heyderich in his bakery and now, I do not even know if I can call these burgers rolls the “best in the world” any longer. After what I learned there about dough handling, and bread qualities, I have become quite meek with my rudimentary baking skills…

Nevertheless, I have the recipe for ages in my notebook. And we always loved the buns with a variety of fillings. Yes, O.K., the 6 yolks are maybe a small material battle… admittedly. But I always use the egg white elsewhere, for example for Amaretti biscuits (I’ll upload the recipe for that soon).

Anyway, they are wonderfully yellow, wonderfully fine-pored, and simply delicious. Have fun with baking and enjoy your burgers!

Burger buns homemade

(makes 12 small rolls)

500g flour
press a well into the flour
30 g of yeast
crumble into the well
200 ml of lukewarm milk
2 TS sugar
add the milk and sugar to the yeast, mix to a dough, allow to rest covered with a cloth for 30 minutes in a warm place
6 yolks
100 g soft butter
1-2 ts salt
add to the dough, allow to rest for another 30 minutes
form 12 - 16 small rolls, place on a baking sheet lined with baking paper
2 egg yolks, whisked
brush the dough pieces with the egg
sesame seeds
sprinkle the rolls with sesame seeds, let them rest for another 20 minutes
bake at 200° C for about 15 minutes

AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT

The rolls can be frozen very well, for example, for a barbecue party or a children’s birthday.

Airtight packed in freezer bags you can keep the buns for some weeks. After thawing, moisten with water and bake briefly at 200° C until they are crispy or roast the halves in a contact grill or on the charcoal grill.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Facade in Weisenheim am Berg, Palatinate May 29th, 2019 | Landgänge

The Palatinate: pure pleasure – Part 1

A model railway idyll, pretty half-timbered houses like a string of pearls, vineyards as far as the eye can see, here and there a castle, a climate like velvet and silk, culinary delicacies from hearty regional cuisine to fine dining, excellent wines and hospitality that is unparalleled… That‘s the Palatinate. We were there again.

read more
Oriental meatball skewer with kale and yoghurt dip and herb salad on a flatbread February 28th, 2020 | main dishes

Oriental meatballs with kale and yoghurt dip

One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!

read more
Garnelen Vanille-Würzbutter gegrillte Honigmelone August 25th, 2018 | main dishes

Vanilla shrimp with grilled honey melon

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.