This Burger Bun Took Me 10 Years to Figure Out
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- Опубліковано 13 чер 2024
- Thanks to Future for sponsoring this video. Get your first month for $19 with my link tryfuture.co/brianlagerstrom. I've been working on a version of this burger bun recipe for 12 years and I can confidently say that this one is IT. My PERFECT burger bun. With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen.
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DOUGH CONDITIONER: amzn.to/3yVterL
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ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
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-RECIPE*-
(makes 12 buns)
*I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 12 equal pieces (about 100g each). Shape and roll each piece of dough as shown @4:38 and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays. Spritz with water and cover with a damp towel to proof for 60-90min. The buns are well proofed when they can take a poke and slowly bounce back. Brush top and sides of buns with egg wash (1 egg + splash water)
Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed.
Brush tops with melted butter.
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🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS:
0:00 Intro
0:35 Mixing
3:18 Fermenting and shaping
5:28 Working out with Future (ad)
6:46 Baking
8:53 Putting it to the test
9:16 Let’s eat this thing
#burgerbun #burgerbunrecipe #breadrecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
Bri, I truly appreciate the amount of knowledge you share so freely here on your channel. As a mother of 2, I don't have much time for long stories and motivational speeches. I'm here to learn and get stuff done as efficiently as possible. Thank you so much for honoring your viewer's time with your hard work.
This
Show this to food blogs! Like seriously,I don’t need to hear about your 40 days and 40 nights in the desert to come up with your damn enchiladas recipe
@@poblanopupp9966 it was a dark..and stormy night…
They want to keep you as slaves! 👉👉 The Connections (2021) [short documentary] 🔥🔥
You strike me as someone that knows the pain of searching a recipe online and then having to scroll through a 2000 word essay about the rich history of the food and where it came from before you find the recipe hidden at the bottom somewhere.
Bri, HUGE PROPS for this awesome bun, and also modeling some seriously good open-minded, trying stuff behaviors. That’s one of the things I love about your channel, you’re not bogged down in either traditions (cooking dogma) or trends (instagram style cooking). We’re sailin’ the Bri sea!
Glad you picked up on that. It's important to me to always keep an open mind and not be "too cool" or "too experienced" to try things. When it's good, it's good.
I've spent over 30 years figuring out absolutely nothing, so good on you Bri!
You're the main reason I can actually cook good food now. Thanks for all your content.
Those buns absolutely do look perfect, as does that burger. Really excited to see that burger video released too. I will 100 percent be trying this recipe. Thanks, Bri - yet another great video. And congrats again on 500,000 subs! What a great, and we’ll deserved achievement. You da man! 😊
Watching videos like this really makes me have great respect for the attention to detail and effort that goes into making things we tend to take for granted like quality bread. Those buns do indeed look perfect!
I made these the other day. They were absolutely perfect. You knocked it out of the park again. I was asked where I bought them.
Every recipe I have tried has been fantastic. I look forward to every new video. Thanks for the incredible job you do on every video.
Love seeing the bun recipe evolve over time. Thanks for the recipe!
Thanks for watching Aaron. 😛🤙🏻
Your videos and recipes are hands down the best I’ve come across on UA-cam. Everything so precise but easy to follow, end results always so good. Nailed it mate!!
One of the best chef/food channels! Appreciate all your effort
My kids and I love your channel, so much so that it has inspired my daughter to start her own. It's been a great opportunity to share in the educational experience with my kids as we try out recipes and just learn about any and all topics they enjoy or are curious about. Also your food is dope.
I cut the recipe in half and made these yesterday. To say they are amazing is just an understatement !! Where have these been my whole life. Thanks so much for the recipe !!
I made your famous burger buns yesterday! Wow, they don't disappoint! The best part is that I couldn't get my hands on the conditioner before my impulse to make them took over, so now I will get to see what they are like when I add the bonus ingredient. What a lovely dough to work with, truly supple. This made it very helpful as I tried to get my move on the actual rolling of each ball done. This is a FANTASTIC BUN!!!!!
Omg. Yes. It is a miracle bun! Will definitely make these! Can’t wait. Thank you so much!
Yo Bri, congrats on reaching the 500K subscriber mark (been watching since the Weeds & Sardines days). Keep up the awesome content! Going to fire up the grill this weekend and give these buns a try.
Thanks so much for being here J dog
I am really impressed of these burger buns, amazing!!
This is just incredible. I bake all manner of different breads but a soft fluffy bun has always eluded me until now. As much as I enjoy testing different recipes I won't bother in the future with these buns. This is my go to recipe forever now. Many thanks
I just hate to see how underrated your channel is, you deserve more subs and views dude because your content is a 10 out of 10, 5 stars content. 😭
Rome wasn't built in a day! I'd say things are coming along pretty well on this channel.
Let's just pray he never has to give in to the TikTok devil.
This guy is like Joshua Weissman without the cringe.
Made these buns today and I must say, I knocked it out of the park thanks to you.
Really impressed how you keep making these videos with the same great formula, just enough of you in the video, food properly in focus, no distractions.
congrats on 500k love the evolution
Just did it, it was amazing buns!! Thank you!!
I made these over the weekend and they were freaking fabulous! Tagged you in my IG story also. Love your content ❤
You don’t even look like a stoner, 🧐
You are the best! Keep it up! Thank you for sharing your knowledge.
Excellent, as usual. And I’m with you on well-done burgers. Can’t wait to see that video!
Excellent. Easy to nail this one with your recipe.
Looks amazing!!
Perfect Thanks
Love your show
Mr. Lagerstrom, I applaud you. Fantastic recipe.
I have made this so many times! THANK YOU
just want to comment that I made these the other day and they were by far the best burger buns ive ever made. ive done brioche, milk bread, potato buns, and white bread buns and they all were decent but lacked that extra something. I guess it was the dough conditioner cause these were, even 12 hours later, soft and plush. they almost overshadowed the beef they were so good. ill be using this recipe for the rest of my life. 2 changes I did make were, I boiled the russets until tender and I felt the dough needed a few drops extra water to come together.
Must-have video recipe! Thanks!!
these are amazing buns. Deflate on the squish - they're legit the best buns I've ever been able to make - didn't use the mc dough conditoner. Thank you Bri. also the sauce is s-tier
Looks like the perfect bun to me. The 10 years were totally worth it! Great video.
Superb thanks.
I made these buns yesterday, probably the best buns I've had period not just burger buns. Thanks for the recipe.
Started watching a few weeks ago and loving all of your vids! Nice to be here right when one drops 😎
Can you imagine being a fan of cooking youtube shows only to have the UA-cam algorithm not show you this channel until a few days ago. Thank you for teaching us!
On my list of things to make! And thanks for the tip for the dough conditioner.
Thank you for being thorough! I have now made these buns 3 times and I watch and stop the video as I go along in order to make them right 😊 They are delicious and I am making 6 dozen in order to have enough for a family reunion here in the beginning of July!! I did cut the grams down to 80g because we are having brisket and pulled chicken so I like this size better!
I always said Bry Bry has the perfect buns.
Sus
😋😋😢
Too funny😂😂😂
a good chef is primarily master of all doughs..nice one!
this is exactly the recipe I needed for bbqs! I was put in charge of making the burger buns but I was struggling to match that softness from the store-bought bread. thanks so much for posting this recipe!
I hope it works well for you! It’s very well tested
Softness and texture are linked to kneading (time and technique) and flour quality, if one of those fails you get below optimal results, the taste of store-bought brave is directly linked to the metric ton of sugar and or corn syrup, also they usually don use butter they use hydrogenated oil (fake butter, with fake butter taste)
Softness is easily matched, it's the combo between that and not completely dissolving under pressure. Giving these a try because I'm still on my quest!
This one is definitely going to be tried!
just started watching you man but i already love your food and videos
* Wonderful recipe an video tutorial , thank you and bless you
Beautiful!!!
Made these tonight. Took a bit of time, but they was awesome!
Will repeat.
I made these buns and they were freaking delicious, thank you for sharing the recipe
Wow, I just made these and they are incredible. I can't believe the great result I got, definitely make these if you are curious!
Omg that bun looks amazing 😃
I made these last night and now I'm crazy! These are the best buns in the world! Thank you.
I look forward to the well done burger video! I mean, I'm all for some charred tartar on a bun, but I would love to know how to make well done as delicious as that one looked.
From one B Man to another, you are amazing. Favorite channel. These rolls are great.
It's funny. I thought the same thing about dough enhancers/conditioners as you. Now that you've used it successfully, I consider it to be a properly vetted ingredient!! Thanks so much for your great work!
Fantastic recipe and fantastic chef, yeast was outdated and weak but rose only 1/2 to 2/3 of expected size but while slightly underproofed where still fantastic!
Looks absolutely delicious and perfect🍔👏✨I always enjoy waiting your videos and learn a lot. Thank you for making wonderful videos. Happy Sunday🌻💕
it's actually super-easy to make an amazing burger. the challenge is the bun and i dont think it's possible to get the right loft and softness without some kind of dough conditioners. i'm going to try this as it looks very good
Yessiree that’s what I came to find! Thank you Chef 🤙🤙
Seeing Bri with a 4 pack is the surprise I wasn’t expecting but a very pleasant one
I am not familiar with dough,but your gentle,lovefull way handling this sticky stuff,shows me the right way to do😉
I was just looking for a good bun recipe a couple days ago. I'll try this one. Thx
I'm really proud of it. Let me know how it turns out for you.
It's a good bun. Thanks
Made these today without the dough enhancer and still the best burger buns I've ever made. Thanks Bri!
I use a dough conditioner for my loaves of bread. Definitely, a must-have in the kitchen.
Really appreciate the sound effects 😁👌🏻
Yo...I'm drooling so hard. This looks amazing and I can't wait to try it. 😍
AWESOME!
Dough conditioner is the goat. Lookin forward to trying your bun recipe!
I slightly under cooked the potatoes, proofed the bread in a room that was too cold and these still were the best burger buns I have ever had. Thank You for what you do.
The 10 years paid up. Great recipe.
Dough conditioner is now in my cart! Can’t wait to try these buns.
A buddy recommended me this channel for a cookie recipe. Now I’m here as a fan because of the endings of every video. You’re awesome, will be making many of these recipes soon.
I recently made your old recipe for some pulled pork that I smoked for 8 hours and they were amazing. Looking forward to trying your new recipe!
Amazing, definitely you can cook 👌😉
I've been waiting for a bun recipe like this. I can tell it's extremely soft because after he bites the burger, the bit of crumb along the bite mark stays compressed while the rest stays puffed.
500k, congrats Bri! - so the dough conditioner, will you be posting more recipes with it in the future or is this strictly for the buns?
Looking forward to the burger recipe 👍🏼
I just made these today and they were so good I may never eat a better roll (I quartered the recipe). I added sesame seeds onto the eggwash prior to baking. It was the perfect hand hold for my Smashburger. Already I have visions of poppy seed rolls swimming through my head. Thanks for the fruits of your experience.
Bri every time you kill me with the final happy dance, just breaks every mood i have lol . bun looks amazing tho keep it up mate love your channel ,
Made this yesterday and it is by far the best burger bun I have made. I was so eager to try it I made a smash burger and damn near had an out of body experience 😂 thanks B-boy❤
I actually prefer my burgers done most of the time, so I'm glad to see someone finally giving my preferred style some cred.
incredible
I gotta tell you Brian, that bun looks delicious!
Hello from STL!!!! Great videos!
Impressive, Very Nice
Gnarly oven burn on your hand, Bri!
This recipe looks amazing, that shine 😍
Ah! *FINALLY!*
Someone who shows the ingredients in *GRAMS!*
Josh Weissman does it all the time. How else can it be done anyway?!
So tired of these teaspoon measurements, it’s not 1800’s anymore 😵💫
Hey Bri, love the video! Made these epic buns recently and loved them. Can't find dough conditioner locally unfortunately so I subbed in a bit of xanthan. Do you have any guidelines for storing them for later? Shelf life, storage method, etc.? I've got a dinner party coming up and my oven's going to be dedicated to something else up until it's time to eat.
Brian - - THANKS :)
Looks amazing! At what stage would you recommend putting the dough in the fridge for a slower fermentation process?
Hey Bri! Now that you've started playing with tangzhong, I'm wondering how this burger bun would compare to one made with tangzhong instead of potato. Have you tried it? Do you have a preference? Tangzhong does seem like less effort than baking a potato, but I'd like to know which wins in texture and taste. Thx, and keep up the good work!
🤣 You're going to get me in trouble. Amazon is already here enough each week. I'm addicted to your videos. 👍👍👍
excellent recipe. I agree with the use of conditioner. I use diastatic malt as a dough enhancer and it works magic into the flavor and texture as well.
Do you use diastatic malt in addition to dough conditioner?
As always, great video!! DC arrived yesterday. Cooking my potato right now. Let you know how it goes.
I love Brian’s ads. I was just thinking how awkward it may be to film them, but he embraces it😆
Can't wait to make these this week. I just need a potato ricer! Quick question for anyone out there - what's medium speed on a Kitchen Aid stand mixer? I'm a little confused and am fairly new to baking and using my stand mixer. Help? Thanks!!
By the way - Brian - your instructions are perfect. Easily understood, and it's great to be able to go back and watch you do something so effortlessly! Inspiring!
I made these, but without the special dough conditioner.
I’ve tried making home made burger buns following a few different recipes in the past. Brioche, potato buns, I’ve given quite a few different recipes of each a try.
And this recipe was just leagues above what I’ve done before.
They are just such great burger buns.
Super flavourful, very soft, perfect texture. And the brushing of butter really makes quite the difference. Just super delicious.
Did you have to adapt anything in the recipe to take into account the dough conditioner? (proofing time etc?) I think I'll be trying the same
Was the texture of the bun the same like in video?
@@AmarObro the dough conditioner most likely is added for good reason, and I would expect it’s even better with it.
My results looked very similar to the video, and I was super happy with the texture. But like I said it’s very likely added to the original recipe for good reason.
All I can say is that even without it, the texture is leagues better than any other I’ve tried. Really impressive.
Both that I’ve tried making myself. And I would consider better than any of the more high end trendy burger places I’ve been to.
And the type of recipes I tend to follow when baking / cooking is more in the line of serious eats, and other equally involved and maybe a bit over the top sort of stuff.
Absolutely worth following the recipe, even without the dough conditioner. And if you are are as impressed as I was with the results, then maybe order the dough conditioner for the next time you make them.
Thank you so much for breaking this down Barney-style for me, was awesome.