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Your email address will not be published.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 *

Kochbuch Generation Riesling: Indisches Butterhühnchen, Murgh Makhani, vom Weingut Oswald February 6th, 2019 | main dishes

Cookbook Generation Riesling – Indian chicken

This is how young winemakers cook! The second wine cookbook of the “Generation Riesling” has been published. 60 young winemakers present their favorite recipes – from everyday use to highly refined – and with each recipe, there is information about the respective winery and the appropriate wine recommendation. I started my culinary journey through the Generation Riesling in the wine region Rheinhessen and tried out a recipe from the Oswald winery: Murgh Makhani – Indian butter chicken!

read more
Buy good meat: raw goulash cubes on parchment paper September 9th, 2020 | main dishes

Buy good meat – know where!

Do you want to buy good meat and don’t know where? Would you like to cook a good goulash and don’t know how? Here you can find the answers to both questions:

read more
Slow baking at the bread sommelier Heyderich in Stade March 2nd, 2019 | on the road

Slow Baking at the bread sommelier

Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.

read more

Subscribe

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