These hamburger buns are a childhood memory, a flavor linked to summers spent in the countryside, when my grandmother made bread at home with love and patience. The smell of yeast emanating from the kitchen was unmistakable and always heralded a party. I have tried to recreate that magic, adapting the recipe to modern times with the help of my faithful Thermomix®. Flour is the soul of these buns, and the choice is fundamental. I use a mix of 0 flour and Manitoba flour to obtain a soft bread but with a good structure. The 0 flour gives softness, while the Manitoba, rich in gluten, guarantees elasticity and allows the dough to rise well. Whole milk, lukewarm, nourishes the yeast and contributes to the softness, while the water hydrates the flour. The butter, melted and added to the dough, gives flavor and softness. A pinch of honey, in addition to nourishing the yeast, gives a light sweetness that goes perfectly with the flavor of the hamburgers. The salt, finally, is essential to enhance the flavors and control the leavening. With the Thermomix®, the preparation is simple and fast. It is important to respect the leavening times, which are essential to obtain a soft and well-alveolated bread. During the first phase, the preparation of the biga, make sure that the milk is lukewarm, not hot, so as not to compromise the activity of the yeast. During the dough phase, don't rush: let the Thermomix® work for you, kneading for a long time until you obtain a smooth and elastic dough. If the dough should be too sticky, add a tablespoon of flour at a time, until you obtain the desired consistency. For a vegetarian or vegan version, you can replace the butter with extra virgin olive oil and the milk with vegetable milk (soy, almond, oat). For an extra touch of flavor, you can add a pinch of finely chopped aromatic herbs to the dough, such as rosemary, thyme or oregano. These buns are perfect to accompany meat, chicken, fish or vegetable burgers. You can fill them with your favorite ingredients: lettuce, tomatoes, caramelized onions, cheese, sauces. Accompany them with french fries, salad or grilled vegetables for a complete and tasty meal. The buns keep well for a couple of days at room temperature, closed in a plastic bag or in an airtight container. You can also freeze them, once cooled, and thaw them as needed. To revive their fragrance, you can heat them slightly in the oven before serving. You can also prepare the dough in advance and keep it in the refrigerator for one night, then form the buns and cook them the next day.

Soft Buns for Homemade Burgers

Save recipe

Trial expired

Description

Ingredients (15 ingredients)

Preparation (9 steps)

Preparation of the biga

Initial dough

Addition of water, salt, oil and butter

First leavening

Second dough

Final addition of oil

Second leavening

Form the buns

Baking in the oven

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Romagna Artisanal Flatbreads

Croissants stuffed with mozzarella and ham

Focaccia Swirl with Cherry Tomatoes and Olives

Rustic Focaccia with Sausage and Peppers

Fried Crispeddi with Ricotta and Anchovies

Homemade Wholemeal Bread

Quick Focaccia with Cherry Tomatoes and Olives

Rustic Garlic Bread