Hamburger Buns Recipe
John Kanell · preppykitchen.com · 2024 · 8 servings
Against 143 hamburger bun recipes
More sugar than 90% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More sugar than 90% of recipes: 12% of the flour weight against the typical recipe's 6.3%.
- More egg than 86% of recipes: 27% of the flour weight against the typical recipe's 13%, about twice as much.
- Less liquid than 78% of recipes: 46% of the flour weight against the typical recipe's 55%.
Ingredients (9)
- ¾ cup warm water ((105°F to 110°F), (180mL))≈ 178 g
- ¼ cup granulated sugar ((50g))50 g
- 1 (0.25-ounce/7g) envelope active dry yeast7 g
- 3½ cups all-purpose flour ((420g))420 g
- 2 tablespoons unsalted butter (softened)≈ 28 g
- 1¼ teaspoons salt≈ 8 g
- 2 large eggs (room temperature, divided (114g))114 g
- 1 tablespoon water≈ 15 g
- 2 teaspoons sesame seeds≈ 10 g
flour 420 gbatter 829 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.
- Liquid46% · 21st percentile · median 55%
- Fat6.8% · 29th percentile · median 10%
- Sugar12% · 92nd percentile · median 6.3%
- Egg27% · 87th percentile · median 13%
- Salt1.8% · 51st percentile · median 1.8%
- Yeast1.7% · 62nd percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 45 to 60 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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