Hamburger Buns Lab143 recipes

Hamburger Buns Lab

Hamburger Buns: what 143 recipes agree on

Soft burger, brioche and hot dog buns: milk, butter, sugar and egg per 100 g of flour.

143 recipes from 76 sites, each reduced to grams and written as baker's percentages: grams of each ingredient per 100 g of flour, so a small recipe and a double batch line up. Below: the typical batch, how far recipes stray from it, and a page for every recipe with a link to the original.

Recipes

143

from 76 sites

Typical flour

500 g

about 4 cups

Oven

375°F

190°C · median of 117

Bake time

15 min

most 14 to 23 min

The typical batch of hamburger buns

The median of all 143 recipes for each ingredient, scaled to 500 g of flour. No single recipe is exactly this: each line is the middle of its own distribution. “Most recipes” means the middle half, from the 25th to the 75th percentile.

Typical hamburger buns recipe in grams, with the range most recipes use
IngredientGrams
FlourThe scale for everything else500 gabout 4 cups
LiquidMost recipes use 235 to 315 g275 gabout 1 1/4 cups
FatMost recipes use 34 to 75 g50 gabout 1/4 cup
SugarMost recipes use 21 to 43 g32 gabout 2 1/2 tbsp
EggMost recipes use 49 to 100 g65 gabout 1 1/2 large eggs
SaltMost recipes use 7 to 10 g9 g
YeastMost recipes use 6 to 10 g8 g

Bake375°F (190°C) for about 15 minutes.

Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.

Every recipe, ingredient by ingredient

Each dot is a recipe, placed by grams of the ingredient per 100 g of flour (100% would be as much as the flour). The shaded band is the middle half of recipes and the line is the median.

  1. Liquid

    median 55% · most 47 to 63%

    Milk or water; a softer, wetter dough bakes into a squishier bun.

    0%25%50%75%100%
    Each dot is up to 2 recipes.

    range 31 to 83%

  2. Fat

    median 10% · most 6.7 to 15%

    Butter or oil keeps the bun soft enough to squash around a burger; brioche buns sit at the top.

    0%10%20%30%
    Each dot is up to 3 recipes.

    range 3 to 27%

  3. Sugar

    median 6.3% · most 4.2 to 8.5%

    A little sugar for a golden top and a faint sweetness.

    0%5%10%15%20%
    Each dot is up to 2 recipes.

    range 2 to 17%

  4. Egg

    median 13% · most 9.8 to 20%

    Eggs enrich brioche-style buns; plain buns often use none. The egg wash is an extra.

    0%20%40%60%
    Each dot is up to 3 recipes.

    range 0 to 44% · 13% use none

  5. Salt

    median 1.8% · most 1.4 to 2%

    About 1.5 to 2%.

    0%1%2%3%4%
    Each dot is up to 4 recipes.

    range 0.8 to 3%

  6. Yeast

    median 1.5% · most 1.1 to 2%

    Quick recipes use plenty of yeast for a one-hour rise.

    0%2%4%6%
    Each dot is up to 2 recipes.

    range 0 to 4.8% · 4% use none

Where recipes disagree

Measured by how far apart the 25th and 75th percentile recipes are. The widest gaps are where the choice of recipe matters most.

  • Fat. The middle half of recipes use 6.7 to 15% of the flour weight in fat, so a recipe at the 75th percentile has 2.3 times as much as one at the 25th.
  • Egg. The middle half of recipes use 9.8 to 20% of the flour weight in egg, so a recipe at the 75th percentile has 2.0 times as much as one at the 25th.

Recipes agree most on liquid and salt: liquid 47 to 63%, salt 1.4 to 2% for the middle half.

Around the world

133 of the recipes come in 5 languages with enough of each to compare: English 48, French 38, German 29, Italian 10, Spanish 8.

  • French recipes use 44% less sugar than English ones (4.2% against 7.6% of the flour weight).
Every language, ingredient by ingredient →

What the words in titles mean

English recipes whose titles use a word, against the ones that do not. What recipe writers do when they pick the word, not proof that it makes the texture.

Recipes called “homemade” (11) use about the same amounts as the rest on every ingredient measured here.

The most-reviewed recipes

30 hamburger bun recipes have 50 or more reader ratings. A rating count says how many people rated a page, which follows its traffic more than its quality. Against the other 113, medians per 100 g of flour, compared within each language:

On no ingredient do the most-reviewed recipes differ from the rest by more than chance would explain.

50+ ratings (30)the rest (113)middle half of all

  • Liquidthe most-reviewed recipes 52% vs the rest 57%

  • Fatthe most-reviewed recipes 10% vs the rest 10%

  • Sugarthe most-reviewed recipes 6.8% vs the rest 6.3%

  • Eggthe most-reviewed recipes 14% vs the rest 12%

  • Saltthe most-reviewed recipes 1.8% vs the rest 1.8%

  • Yeastthe most-reviewed recipes 1.4% vs the rest 1.5%

Most reviewed

  1. Beautiful Burger Buns · kingarthurbaking.com4.7 from 1,629 ratings
  2. Bun's jambon fromage au thermomix · cookomix.com · French4.9 from 1,260 ratings
  3. Pain à hot-dog au thermomix · cookomix.com · French4.9 from 679 ratings
  4. Panini per Hamburger (Burger Buns) · ricettedalmondo.it · Italian4.7 from 520 ratings
  5. Hamburger Buns · tasteofhome.com4.4 from 409 ratings

Oven temperature and time

117 of 143 recipes state an oven temperature, and 33% of those bake at 400°F (205°C). The middle half bake at 350 to 400°F. The other 26 do not say.

  • 400°F39 recipes
  • 350°F37 recipes
  • 375°F27 recipes
  • 425°F9 recipes
  • 450°F2 recipes
  • 250°F1 recipe

131 recipes state a bake time. Taking the middle of any stated range (“55 to 65 minutes” counts as 60), the median is 15 minutes and the middle half bake 14 to 23 minutes.

Temperature and time together

The single most common pairing is 400°F for 10 to 20 minutes, with 32 of the 114 recipes that state both.

Rows: oven °F (°C in gray), every 25°F. Columns: minutes, 10 a column, from the start of each; the middle of a stated range counts. Darker: more recipes, up to 32 in one cell. Outlined: the median, 375°F for 16 minutes. 114 recipes state both. The edge rows and columns also hold the few recipes beyond them.

Recipes to start with

Closest to the typical batch

Nearest the median on every ingredient at once.

Most liquid

Least liquid

All 143 hamburger bun recipes →

Go deeper

Top sources

  • 6chefsimon.com
  • 6cuisineaz.com
  • 6ichkoche.at
  • 6marcelpaa.com
  • 6ptitchef.com
  • 5marmiton.org
  • 4cookomix.com
  • 4cuisine.journaldesfemmes.fr
  • 3annarecetasfaciles.com
  • 3baking-sense.com
  • 3completelydelicious.com
  • 3gutekueche.at

In 7 languages: English 48, French 38, German 29, Italian 10, Spanish 8, Portuguese 7, Dutch 3. Lines in other languages are read in their own units and words, and each recipe page links to the original. 76 sites in all. No site contributes more than 12 recipes.

How the numbers are made

Every ingredient line is converted to grams and grouped (butter and oil count as fat; white, brown and liquid sweeteners as sugar), then divided by the flour weight. That baker's percentage is the only comparison that holds across recipes of different sizes.

93% of the 1,375 ingredient lines got a weight. 46% of those weights were printed by the source; the rest were converted from cups and spoons with standard densities, so treat single recipes as close, not exact. Frosting, glaze, streusel and other toppings are listed on each recipe page but left out of the percentages.

A recipe outside the plausible range for any ingredient is left out rather than allowed to stretch every chart; it is usually a different dish with the same name or a misread line. Of the pages fetched, 741 were left out: 549 with a title that names a different dish, 127 outside the plausible range on some ingredient (liquid 38, sugar 29, salt 26, fat 19, yeast 13, egg 2), 55 with no flour, or none that could be weighed, 6 too many lines without an amount, 3 duplicates of other pages, and 1 a listing page, not a recipe page.

Every recipe page links to the original, which is where the method is. Recipe Lab does not republish instructions or photos.