Hamburger Buns Lab143 recipes
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Einfache Burgerbrötchen

Original in German

Bake to the roots · baketotheroots.de · 2015 · 8

Against 143 hamburger bun recipes

More yeast than 97% of recipes and more egg than 82%.

See how all 143 hamburger bun recipes compare →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • More yeast than 97% of recipes: 4.7% of the flour weight against the typical recipe's 1.5%, about 3 times as much.
  • More egg than 82% of recipes: 25% of the flour weight against the typical recipe's 13%, about twice as much.
Liquid: 60%, 68th percentileFat: 6.8%, 29th percentileSugar: 6.3%, 50th percentileEgg: 25%, 84th percentileSalt: 1.5%, 33rd percentileYeast: 4.7%, 99th percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 EL (1 Pkg.) Trockenhefe≈ 9 g
  • 120ml warmes Wasser≈ 120 g
  • 3 TL Olivenöl≈ 14 g
  • 3 TL Zucker≈ 13 g
  • 1 kleines Ei≈ 50 g
  • 1/2 TL Salz≈ 3 g
  • 200g-260g Mehl (Type 405)200 g

flour 200 gbatter 409 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.

  • Liquid60% · 68th percentile
  • Fat6.8% · 29th percentile
  • Sugar6.3% · 50th percentile
  • Egg25% · 84th percentile
  • Salt1.5% · 33rd percentile
  • Yeast4.7% · 99th percentile

Oven

Temperature
425°F / 220°C
median 375°F
Time
10 to 12 minutes
median 15 minutes

Keep exploring

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Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.

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