No-Fuss Pareve Burger Buns
jamiegeller.com · 2012 · 8 Servings
Against 143 hamburger bun recipes
More sugar than 93% of recipes and more yeast than 87%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More sugar than 93% of recipes: 12% of the flour weight against the typical recipe's 6.3%, about twice as much.
- More yeast than 87% of recipes: 2.4% of the flour weight against the typical recipe's 1.5%.
- Fat in the middle half of recipes: 6.7% of the flour weight against the typical recipe's 10%.
Ingredients (7)
- 3 1/2 cups 418g bread flour (or use up to 1/3 whole-grain flour – just mix dry flours well to prevent streaks)418 g
- 1 cup 227g water (or apple juice for “mezonos” buns; just eliminate the sugar below)227 g
- 2 tablespoons 28g coconut oil or margarine28 g
- 1/4 cup 50g granulated sugar50 g
- 1 large egg (about 50g)50 g
- 1 1/2 teaspoons 7.5g salt (either table or kosher salt)8 g
- 2 teaspoons 10g instant yeast (instant works better than traditional)10 g
flour 418 gbatter 791 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid54% · 49th percentile · median 55%
- Fat6.7% · 25th percentile · median 10%
- Sugar12% · 94th percentile · median 6.3%
- Egg12% · 47th percentile · median 13%
- Salt1.8% · 51st percentile · median 1.8%
- Yeast2.4% · 88th percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 20 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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