290g UFFF
5g salt
10g vital wheat gluten
1/2 tbsp granulated sweetener I used truvia
240 ml of milk, (I used arla lacto free as it was all I had)
1 large or two small eggs, mine weighed about 75g shell on
40g softened butter
1 sachet of easy bake yeast 7g
sesame seeds
warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active
throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook
start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead
knead for 10 mins in stand mixer until it is clean from the side of the bowl
Divide into however many rolls you require, 6 to 8
shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga)
90 mins later
Sprinkle with sesame seeds
bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun?
12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C
And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way
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I think back in April 2021 there’s a comment by the lonjevity team about the macronutrients per 100g so scroll back to about then and see if it helps
Im diabetic on insulin can i get grams of carbs per batch ?
I like these burgers
Where can I buy the ultra fine flour and the gluten at a low cost? With only 10 gms of the gluten required paying £7 for a 500gm bag of it, is just ridiculous.
Today’s batch for the freezer, 110g of dough each. I made 2 batches of dough, each lot weighed around 1100g, so 20 baps in total. Big enough for your burgers fairy harley? 😂
these bun looks so perfect. My main concern is final diameter size. Its says to flaten the dough balls to 3" diameter but doesnt say what the final diameter will be after baked. I want oversized buns like the size of a burger king Whopper. I know that's huge but I like huge burgers and I just cut mine in half. I'd bet that a 140g or like Craig said, 125g might do. I searched many recipes books and food blogs like https://thebarbec.com/
Guess it depends on how much expansion you get in the oven too. Mine are a bit denser than a store bought bun which I like and have to have since the patties are so big and thick. I use KABF and a brioche recipe with a little less butter than usually
First attempt (ever at making bread) they turned out like dinner rolls, delicious but a bit small, so did a bit of Google searching and looked through some other recipes on here, second batch were great, perfect rolls, made a third batch today and they just keep getting better, SO happy I found fibre flour, and so grateful for you all putting tips and recipes on here, so far I have made, pizza, pasta and rolls…..next experiment will be a loaf of bread
Seeded soft white rolls
To my original soft burger roll receipe I add
2 tbsp crushed golden flax seeds ( I just put whole flax seeds in a mini chopper and blitz until broken up but not a fine powder)
4 tbsp chia seeds
as both seeds become slightly “sticky” when in contact with liquid, the dough is easier and more robust to shape up for rolls, if you are having trouble with the original receipe try this one I’d say it’s fool proof
Rubbish bags work fine if you tray fits in and can be sealed by folding underneath it
I proved it in the oven with a damp lightweight damp towel over them, I’ve ordered some proving bags, I rolled out one of these unproved doughs to about 3mm and dry fried it, it popped up into a pita bread with a nice opening in the centre so not all is lost.
These look fantastic, I however have just tried these and I haven’t had any rise at all, I followed the recipe, any idea what could effect the results? Is a proving bag essential?
Exactly like a Devonshire Bun. Similar in my house, we thankfully don’t eat much sweet stuff. So maybe I’ll just keep them to my imagination.
They look so delicious Rachel. I’m so tempted to change them up to a soft sweet dough. Inserted with Gerry’s Blueberry Jam & Cream. Or with hot cross bun flavouring.