tag:blogger.com,1999:blog-7173052990851751381.post7188057660170516800..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Hamburger Buns – Oh, My, God. Becky, Look at Her Bun!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-7173052990851751381.post-46675915043606578892019-10-02T21:14:48.174-04:002019-10-02T21:14:48.174-04:00Thanks for your recipe. Tried with nearly half the...Thanks for your recipe. Tried with nearly half the measurements and made 6 buns. They look so good,soft.kamalhttps://www.blogger.com/profile/09680309405503407807noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28434882757945981252019-09-25T18:40:13.758-04:002019-09-25T18:40:13.758-04:00Made them today for supper tonight. Hubby and the...Made them today for supper tonight. Hubby and the teenager loved them. Printed the recipe and it will be my go to from now on.Beth Wagarhttps://www.blogger.com/profile/08687860950927515645noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47982882792476551442019-06-16T14:29:31.190-04:002019-06-16T14:29:31.190-04:00I tried this hamburger bread recipe yesterday and ...I tried this hamburger bread recipe yesterday and the bread tasted so good. They were a big hit with my family! Anonymoushttps://www.blogger.com/profile/13815002886315408747noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64579327258372453782019-06-13T12:09:45.410-04:002019-06-13T12:09:45.410-04:00Hi Chef John, I cook for a group of 40-60 tree pla...Hi Chef John, I cook for a group of 40-60 tree planters up here in Canada. I usually end up 6-10 x your recipes, and they always come out great. I have used a lot of your recipes including hamburger buns to keep them well fed. Thanks for your hard work! I have pictures if youre interested!<br />Bluemoocowhttps://www.blogger.com/profile/12754385418385868841noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40645282351628821482019-05-30T11:01:46.261-04:002019-05-30T11:01:46.261-04:00Just triest these amazing buns, and even with me B...Just triest these amazing buns, and even with me Boeing sloppy enough to forget mixing in the efg with the dough they turned out amazingly beautiful and tasty. The new Challenge is keeping them away from the kids until the burgers are doneAnonymoushttps://www.blogger.com/profile/11122672642894274042noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2311129602739540962018-12-14T17:26:12.588-05:002018-12-14T17:26:12.588-05:00Oh my gosh, I just signed on here to say that thes...Oh my gosh, I just signed on here to say that these are the most excellent burger buns. They are exactly the right texture, ever so slightly crisp on the outside and pillowy soft on the inside, and they - as promised - held up beautifully to my meatball parmesan filling. Yes, even a wet filling did not turn the bun to mush... what a joy! <br /><br />Some notes on the process: I used 3 1/2 cups as my measure, and my dough was just about right on the edge of being dry - wasn't as sticky as I expected, but ended up being perfectly smooth and silky after the kneading - so all's well. Next time to account for any irregularities with egg size and using volumetric flour measuring instead of weight, I'll withhold a 1/2 cup and add as needed. Just for control. As I said, today's resulting buns were perfect, but I want to make sure I replicate that same dough consistency every time. <br /><br />I cooked mine for 15 minutes exactly, on a dark cookie sheet lined with sheet of parchment paper, not having a silpat, and that worked well. <br /><br />Kudos, Chef John, once again. You have become my go-to when I want to perfect a recipe. Plus you have the sexiest knees in the business. <br />Tarenhttps://www.blogger.com/profile/00825540694889896465noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77202658718022766502018-11-08T12:17:47.400-05:002018-11-08T12:17:47.400-05:00Why the sugar? Isn't sugar used commercially t...Why the sugar? Isn't sugar used commercially to speed the rising process??Danielhttps://www.blogger.com/profile/16840731797531751229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43563958683565668262018-10-29T04:39:55.076-04:002018-10-29T04:39:55.076-04:00HI Chef John, can butter be replaced with 3 tables...HI Chef John, can butter be replaced with 3 tablespoon oil and more specifically Olive Oil?Tommy Fatboyhttps://www.blogger.com/profile/12102587540921664894noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20768883623981537142018-08-29T09:29:44.589-04:002018-08-29T09:29:44.589-04:00Can I make these without salt?Can I make these without salt?Anonymoushttps://www.blogger.com/profile/01543002519594377974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59468426304382306952018-06-09T18:15:07.544-04:002018-06-09T18:15:07.544-04:00hello chef john, i hope you are having a good day....hello chef john, i hope you are having a good day. <br />first of all, thank you so much for the videos and the time and effort you put into each one. <br />i tried this recipe and everything went well, my dough was a bit too sticky so i had to adjust the flour. it doubled perfectly for the first resting. then i divided it exactly into 8 pieces by gram. but unfortunately my disks did not raise as well after an hour. so i ended up with slightly thin buns, thinner than the ones you made for sure. i was wondering if you could give some tips for the second resting phase.<br />thank you so much in advance. Anonymoushttps://www.blogger.com/profile/09503746005746073075noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44098945419836951502017-12-12T15:20:48.161-05:002017-12-12T15:20:48.161-05:001 Pound = 2 Cups NOT 3 1/2 cups.
1 Pound = 2 Cups NOT 3 1/2 cups.<br />Anonymoushttps://www.blogger.com/profile/08059268223543015077noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61903823059367803662017-09-18T20:40:48.211-04:002017-09-18T20:40:48.211-04:00My dough came out extremely sticky, I added and ad...My dough came out extremely sticky, I added and added more flour as you suggested yet I got the same results, what did I do wrong?Caryhttps://www.blogger.com/profile/13853586333372568288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66829036364557383012017-09-18T20:40:16.709-04:002017-09-18T20:40:16.709-04:00My dough came out extremely sticky, I added and ad...My dough came out extremely sticky, I added and added more flour yet same results, what did I do wrong?Caryhttps://www.blogger.com/profile/13853586333372568288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59682900603360955562017-06-18T19:19:42.734-04:002017-06-18T19:19:42.734-04:00Seriously? These came out looking like something ...Seriously? These came out looking like something from a high-end artisanal bakery! What a success...hamburgers over a charcoal fire, served alongside your world famous macaroni salad...we felt no pain. Thanks for this awesome recipe. This has ruined store-bought buns for me from now on.Shim Farmhttps://www.blogger.com/profile/18148782353052767022noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89086300005920869392017-05-23T11:19:55.527-04:002017-05-23T11:19:55.527-04:00This is a great hamburger bun recipe, Chef.
Since...This is a great hamburger bun recipe, Chef.<br /><br />Since I'm lazy, I just switch on my mixer, toss in all ingredients one at a time (don't proof my yeast) and by the time I've cleaned up, it's finished kneading. <br /><br />I then pop the mixer bowl (as is) in the oven set to dough-rise mode (40C with mist), and in 45 minutes it's done, I then form 10 buns (83 grams each) on two baking-sheet lined trays, sprinkle some flour on top, cover with plastic wrap, and pop the trays back in the oven set for dough-rise mode with mist for 45 minutes. <br /><br />Fast, easy and delicious! <br />Anonymoushttps://www.blogger.com/profile/03244947127878331689noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55565556161015484452017-01-28T11:35:45.482-05:002017-01-28T11:35:45.482-05:00I made these and you are absolutely right... They ...I made these and you are absolutely right... They are the BEST hamburger buns in the world...<br /><br />Thanks a lot Chef...<br /><br />Love from India...Anonymoushttps://www.blogger.com/profile/06244987711120210488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86634190286007790432016-10-26T15:20:32.085-04:002016-10-26T15:20:32.085-04:00Hello Chef John! I'm living in Italy... even t...Hello Chef John! I'm living in Italy... even though people here are serious about bread, I cannot find "Fleischmann's “RapidRise” Yeast", at least until now. What I did find so far is "Active Dried Yeast" (Brand: Colombo). May I use this one to get same results? Is there any other alternative yeast in Italy (Milan) that replaces the one you "recommend" (Fleischmann's “RapidRise” Yeast)? Should I use the one I have just following the 20min activating time as written on the package? Thank you for your great tutorial, veeeeeery nice! ; )FDhttps://www.blogger.com/profile/06948335726445735122noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16160204947409132862016-10-12T15:53:46.121-04:002016-10-12T15:53:46.121-04:00This is a simple foolproof recipe for buns. I made...This is a simple foolproof recipe for buns. I made it exactly as CJ; however, due to the major lack of a stand mixer I kneaded my dough with my hand. It's sticky in the beginning MN so i used a spoon to mix everything up, then knead with hand until I saw the window (for gluten). Then did everything as CJ and my buns turned out amazing.Unknownhttps://www.blogger.com/profile/09017353562400729604noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67933816200975688082016-09-20T07:03:07.122-04:002016-09-20T07:03:07.122-04:00I have some big chicken fried steaks that I want t...I have some big chicken fried steaks that I want to put on sandwiches with lettuce/tomato/mayo. I think the buns would need to be oversized. Would I have to adjust the baking time (I am hoping I can just make 4 buns instead of eight using your recipe)?Jeffhttps://www.blogger.com/profile/05565870880613723384noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51942198339967254932016-07-27T20:59:47.325-04:002016-07-27T20:59:47.325-04:00Hi...wonderful explanation... But i have a Qs? can...Hi...wonderful explanation... But i have a Qs? can I leave the dough to proof overnight because I don't have a machine nor the strengthen in my hands to do a kneading, but if I can do it, can I leave it outside or in the fridge due to the ingredients....Thanks a lot<br />Anonymoushttps://www.blogger.com/profile/11712090176624251243noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74312637618320345712016-07-17T13:35:19.392-04:002016-07-17T13:35:19.392-04:00Working on a second batch of these beauties! I did...Working on a second batch of these beauties! I did cut the sugar back a little and was thoroughly pleased at the results the first time through. So far, this batch is looking as lovely as the first. The video was invaluable to help me achieve the correct dough consistency. A lovely recipe and video. Anonymoushttps://www.blogger.com/profile/04799013880069993440noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-875722207396973552016-06-27T02:17:02.390-04:002016-06-27T02:17:02.390-04:00Can I prepare the dough and then put it in the fri...Can I prepare the dough and then put it in the fridge so that I could use it after around 3 days??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73777765761057073262016-06-11T07:01:13.020-04:002016-06-11T07:01:13.020-04:00I've made these several times. they are my go ...I've made these several times. they are my go to bun recipe.. today I'm going to bake them on my Weber charcoal grill.. Just because. o and PS my wife says I have a Man Crush on you. Guilty as charged... thanks Rick from Rochester NY<br />Lisahttps://www.blogger.com/profile/09906498616452849128noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83832121842033689292016-04-02T15:02:25.962-04:002016-04-02T15:02:25.962-04:00Next time just let it keep rising until it is at l...Next time just let it keep rising until it is at least doubled in size, before forming buns. Other than that, I'm not sure! Generally yeast won't die once they are going and the sponge is bubbly. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45078030775632734342016-04-02T14:04:07.791-04:002016-04-02T14:04:07.791-04:00I do not know what came out wrong with my buns :( ...I do not know what came out wrong with my buns :( when I did the sponge it was good, very fluffy, but then the dough did not rise nearly as much as yours. I did the bun shape nevertheless but is still not growing :'(Camila Cavalcantihttps://www.blogger.com/profile/14776208003239997387noreply@blogger.com