I think so. I look at a lot of "quick" yeast bread/roll recipes, and they all call for scandalous amounts of yeast.
JAS_OH1
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But it gave the buns a really yummy flavor.
medtran49
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I posted 2 recipes from "The Burger Meisters" cookbook. One I've made many times, and another I've not made (we've never had an issue with any of the recipes from this book that we've made) since JAS_OH1 asked about a brioche bun.
"Best" Burger Buns
Sesame brioche bread/buns
"Best" Burger Buns
Sesame brioche bread/buns
medtran49
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Then there's also tortillas used as buns. These are homemade tortillas made with fresh sage in them, with a sage/onion/mustard condiment, with guacamole used instead of mayo. Another Burger Meister recipe that we both love.
JAS_OH1
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Okay, I made them. Getting ready to bake them. I like a flatter bread for my deli sandwiches over my hamburger buns. I also made mine more of an oval shape rather than round. I am making some turkey sandwiches soon and these will be perfect. I will freeze whatever I don't use.
So the lady in the video made it seem easy to keep your hands from getting stuck with dough and still keeping the dough moist. It was a little tricky but I got it.
Thanks for sharing, Burt! And thanks to everyone who contributed to this thread!
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JAS_OH1
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Could you imagine this with a chorizo burger?
Burt Blank
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Bravo mate, I made them in the UK but never here. We have six local non chain bakeries that churn them out from scratch 7 days a week.
medtran49
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I don't know about an all chorizo burger, but a local dive, but upscale burger place makes a half and half burger, which Craig orders more often than not since he really likes it. It has to be cooked all the way through though, no pink. They refuse to serve it any other way.
JAS_OH1
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No, I didn't mean an all chorizo burger but a blend like Craig gets. It sounds good!
CraigC
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The place is called "The Burger Stop". Not sure if they are a chain. The have some great gourmet burgers and several Funky Budda beers on tap.
JAS_OH1
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I'm thinking I might use your recipe for homemade chorizo in the near future and blend it with some nice ground beef tenderloin, and then bake 40 minute buns suggested by TastyReuben for them. One of these days I am going to try the Brioche recipe from medtran49
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mjd
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Jas_OH, you did a great job. I made the 40 minute hamburger bun suggested by TastyReuben and also had the same problem with the wet dough. I didn't realize I didn't have another bag of flour until it was too late. I had just enough for the recipe and kneading. I wore gloves and sprayed them with non-stick spray which I think helped some. I'm glad yours turned out for you. It looks delicious!
JAS_OH1
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Oh but this one was Burt's video recipe. Really similar but a flatbread bun instead. But wet sticky dough, yes.
mjd
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So, what did you do to get it to work? Are you going to post your sandwich recipe? It looks really good.