This is a recipe that I make over and over! It's so versatile and adaptable! You can make dinner rolls, a loaf of bread, or even hot dog buns. Ironically, I love using burger buns to make breakfast sandwiches or even Nashville hot chicken style sandwiches! What do you guys like doing with your burger buns?
This is the second time watching this video, I don't know if you know it or not but this recipe works really well in a bread machine on the dough setting I let it go for an hour and 30 minutes completely mixing and rising my hamburger buns turned out perfect.
I made this today out of urgency because my husband is craving for Brioche buns😅 I made sure to follow all the recipes and the temperature of milk. Hah. Though my batter is slight sticky unlike yours, my buns still came out perfect!! Thank you for this recipe.
THANKYOU for explaining this so in depth!! I was following someone else’s video but was struggling because he was missing so much information so I’m glad I found you
Heavy? Like dense? It's hard to say without actually seeing it because it could be several things: yeast is no longer active, not kneaded enough, kneaded too long, didn't proof enough, or any of combo of the aforementioned.
Just saw ur video. I have a question: can the dough be mixed at night and leave to proof in the fride for next day? What would be the variation if any in procedure?
You can use the windowpane test. I typically use windowpane test on wetter doughs (ie. doughs with hydration over 70%). On a drier dough like this, I find poking at it is good enough.
@@danieldoesfood Hi!! as I m speaking with u! I m preparing my ingredients with ur recipe! 😬 thank u for confirming my thoughts on this! I made another brioche in the afternoon it came out really well very fluffy and most but what I found was, it has a much higher hydration and wouldn’t form into a dough ball. I reckon it’s more for loaf where tins are used to hold the shape of the bread! Glad I found ur Channel!
I wanted to make 12 rolls so I doubled the recipe except for the yeast which I kept at 7g. The resulting dough was quite sticky and difficult to form into balls. I used a machine to mix the dough. Any ideas why?
It’s hard to tell without seeing what you did. There are lots of factors that could affect the dough. For example, humidity levels could be different, over kneading, not enough rest time, etc. You could try adding flour as your shaping to help either the stickiness.
instead of tasty, I wish you have millions of subscribers Your way of explaining ingredients and amount needed is a hundred times better than theirs...
This is a recipe that I make over and over! It's so versatile and adaptable! You can make dinner rolls, a loaf of bread, or even hot dog buns. Ironically, I love using burger buns to make breakfast sandwiches or even Nashville hot chicken style sandwiches! What do you guys like doing with your burger buns?
This is the second time watching this video, I don't know if you know it or not but this recipe works really well in a bread machine on the dough setting I let it go for an hour and 30 minutes completely mixing and rising my hamburger buns turned out perfect.
I made this today out of urgency because my husband is craving for Brioche buns😅 I made sure to follow all the recipes and the temperature of milk. Hah. Though my batter is slight sticky unlike yours, my buns still came out perfect!! Thank you for this recipe.
THANKYOU for explaining this so in depth!!
I was following someone else’s video but was struggling because he was missing so much information so I’m glad I found you
Glad I could be of help!
Dude! You should have WAAY more subs and views. This video is fantastic!!
Hyun - Awesome!!
I'm a student of Tangzhong and what many bakers don't realize that if butter is not melted, it gives yeasted breads better rise.
I shall try.ty for the tip
You are the best chef thank you so much selma from algeria.
O M G. Thank you so much, I was looking for buns like these for ages, tried so many recipes and none of them was even nearly as good as yours. 🙏🏼
This is the best bun recipe without adding tons of butter compared to other recipes it works everytime. Bread flour makes a huge difference
daaang look at them buns!!
This buns look great and tasty. I made the BEST buns ever with this recipe. Thank you so much!
the hamburger buns looks yummy
makes me want to try it
nice recipe
thanks!
Wonderful Presentation, easy to follow and buns look awesome
new friend watching from my kitchen in Canada, searching for inspiration
Thanks for watching and appreciate your comment!
Looks delicious great work
I apologize for misspelling your name. Your recipe rocks and I can hardly wait to make it. I'll get back to you.
Thanks! Let me know how it goes!
👍 thankyou! For the nice burns!!!
wonerfully done..💗👌
hello, great your video and the result of the breads. Can you please detail the times between each kneading? I'm not clear. Thank you
❤❤❤
My buns were a tad heavy but they tasted awesome. Is that a symptom of brioche
Heavy? Like dense? It's hard to say without actually seeing it because it could be several things: yeast is no longer active, not kneaded enough, kneaded too long, didn't proof enough, or any of combo of the aforementioned.
Just saw ur video. I have a question: can the dough be mixed at night and leave to proof in the fride for next day? What would be the variation if any in procedure?
Hi! May I ask why is it that windowpane test is not needed in this recipe? :)
You can use the windowpane test. I typically use windowpane test on wetter doughs (ie. doughs with hydration over 70%). On a drier dough like this, I find poking at it is good enough.
@@danieldoesfood Hi!! as I m speaking with u! I m preparing my ingredients with ur recipe! 😬 thank u for confirming my thoughts on this! I made another brioche in the afternoon it came out really well very fluffy and most but what I found was, it has a much higher hydration and wouldn’t form into a dough ball. I reckon it’s more for loaf where tins are used to hold the shape of the bread! Glad I found ur Channel!
Can I make this recipe into loaf?
Yes you can! I would reduce the temp a little, maybe to 400. And cook it for 15-20 minutes.
I wanted to make 12 rolls so I doubled the recipe except for the yeast which I kept at 7g. The resulting dough was quite sticky and difficult to form into balls. I used a machine to mix the dough. Any ideas why?
It’s hard to tell without seeing what you did. There are lots of factors that could affect the dough. For example, humidity levels could be different, over kneading, not enough rest time, etc.
You could try adding flour as your shaping to help either the stickiness.
how sad that you didn't show the inside of the bun
instead of tasty, I wish you have millions of subscribers
Your way of explaining ingredients and amount needed is a hundred times better than theirs...
you should have cut the buns to show us the inside ...😒🥹
You.all.claim.to.have.the.best.ever.bun.look..there.must.be.thousands.claiming.to.be.the.best..you.should.SAY.you.be.the.judge.it.will.work.the.proof.is.in.the.taste.test.be.brave.hasta.la.vista