90 Minute Burger Buns
If you want to make fresh rolls or burger buns, but don’t have the time for the usual 3 – 4 hours for normal yeast-based recipes, you should try this recipe for 90 Minute Burger Buns. Thorough instructions, measurements in grams, ounces & cups, and they taste great too!
Following on from my Quicker Yeast Making Technique, that included 2 Hour Tear-And-Share Dinner Rolls, & 90 Minute Cheese Pizza, I now have developed a recipe for burger buns, that can be prepared, baked and out of the oven in 90 minutes (if you don’t take hundreds of photos like me). This all thanks to a quicker recipe method by Jessica Gavin, and taken from her book – ‘Easy Culinary Science For Better Cooking’,(2018). It involves a little more time spent on initially preparing the dough, but has a significantly shorter rising time (also known as proving). This recipe only rests for 15 minutes, compared to my old standard yeast method of anything from 1 – 1.5 hours. So this dough, (which is still yeast based), is a game changer, especially for bakes that normally require 2 rising times and can take between 3 – 4 hours to make. But don’t think for one minute that there is any sacrifice on taste or look of the final bake. If anything it is even more yummy.
A NOTE ON INGREDIENTS
So no special ingredients are required for the dough, just the inclusion of egg whites. Now note the flour is separated into 3 amounts, as they need added in a specific way, and are referred to as [F1], [F2] & [F3]. This method works really well, and once you have done a few times, you really don’t need to refer to the recipe. And it’s the same process for making the dough, in all the Quicker Yeast recipes of mine. So stick with the recipe and you will achieve the same result.
*An additional note on the yeast. Normally I use fast acting instant dry yeast, but during the lockdown and shortages, I was only able to get active dry yeast in bulk. So this recipe has been developed and tested using both types of yeast, and with the same amount, with very little difference. If you can only get fresh yeast, you want 28g (1 oz) of this type of yeast. For more conversions of different yeast, see my Yeast Table.
***Also note the recipe makes 8 large burger buns (11 cm (4 1/3 inches) pre-baked and about 12.5cm (5 inches) after the 2nd prove). So if you want regular sized buns, simple divide the dough into 12 pieces at step 8 below.
I am not going to keep you much longer from the recipe, but just have a look at the video below, that was used for a Facebook group bake-along, where my 2 hour tear-and-share dinner rolls recipe was used, to introduce beginners to bread making. It’s an almost real-time tutorial just so you can see even better how this process works. Watch it one time, and then you will have the hang of it.
DOWNLOAD the recipe in full, all details all photos, to save to your phone or computer. Simply click the ‘download’ button below.
Almost Real-Time Video Of Method
90 Minute Burger Buns
- Scales or measuring cups
- Measuring Spoons
- Small Measuring jug
- Stand Mixer (Or large bowl and spoon)
- Small – medium microwave safe bowl if using.
- Food thermometer (optional)
- 2 small bowls to separate the egg
- Pastry brush (or small artist/paint Brush)
- 1 x-Large or 2 large sized baking trays/sheets
- Baking/Parchment paper
- Pen or highlighter
- Timer or Phone timer
- Cooling rack
Make 8 large burger buns (see note above)
- 250g Plain Flour
- (2 cup, 8 3/4 oz AP)– [F1]
- 2 tsp Salt
- 2 tbsp Sugar
- 2 tsp Onion Powder (optional, or Italian spices)
- 14g Instant/Fast Acting Yeast (1/2 oz /2 packs)*
- 400ml Water (5 fl oz, 1 2/3c cup)**
- 4 tsp Olive Oil (or EVOO)
- 2 Egg Whites
- 125g Plain White Flour (1 cup, 4 1/3 oz, AP) – [F2]
- about 250g+ Plain White Flour
- (2 cup, 8 3/4 oz, White AP) – [F3]
- **(heated to 49-54c/120-129f) see below
- Egg wash – 2 Egg yolks + 2 tsp milk
- Seeds of choice – I used sesame (optional)
- OVEN: 400f/200c/180c fan oven/Gas mark 6
Here’s a quick video of making & shaping these quick burger buns. Either view directly, click the play on your own YouTube account, or click the bottom right corner to expand to watch full screen.
PREPARING THE DOUGH
1. Have the 3 amounts of flours weighted or measured out in separate bowls – you can use the stand mixer bowl for the first flour, [F1]. Place the oil and water into a microwave safe bowl or jug and heat for 30 – 45 seconds until just a little warm (120-130f, 49-54c). Alternatively used some hot water and cold water and check the temperature once mixed. It should be just above tepid.
2.Mix the salt into the first flour, [F1] and give it a good mix through. This is because yeast should never come into direct contact with salt or it will reduce the power of the yeast. This way the salt is coated in flour.
3.Add in the yeast, sugar and onion powder (if using) and mix through, one at a time. Once the water and oil is warmed, add this as well as the egg white to this dry mixture. Using the paddle (or ‘k’ hook) on the mixer, mix for 2 minutes. Be sure to time this. See Photo 2.
4. Now add in the smaller bowl of flour [F2], and mix for 2 minutes with a timer. The mixing in this recipe is very important so be sure to time it.
5.Slowly add in the flour from [F3]. You might not need it all, (or a little more – sometimes I have needed an extra 3/4c or 90g), but you want a dough that starts to come together as a very rough ball around the paddle. So mix for 10 seconds after each addition of flour and wait to see the ‘ball’ of dough. Note that the dough will be a bit sticky. See Photo 3.
6.Now put the dough hook onto the stand mixer (use a scraper to get the dough off the paddle), and knead on medium speed for 4 minutes.
7. Using a rubber or silicone slim spatula, scrape the dough off the bowl from down the sides. Then tilt the bowl and put on it’s side, so you can see the bottom. Continue scraping the dough out towards the top of the bowl. Now wash and then put oil (or spray oil) onto your dominant hand and ease the dough out and turn it over so that the bottom of the dough is now at the top end of the bowl. Alternatively, just flick the dough over with a silicone spatula. Place the bowl back on the mixer and continue kneading for another 4 minutes. The dough does tend to stick at the bottom when kneading, and this is another reason why we turned it during kneading. Once the total kneading time is up, the dough will be forming a ball and cleaning the sides of the bowl. Have a feel of the dough to know how well kneaded dough feels. Note also how stretchy it is when you lifted the dough hook up. Scrape any dough from the hook and into the bowl. Now place a towel on top of the bowl and leave somewhere warm and draft free for 15 minutes.
8. Well flour some baking/parchment paper or worktop/counter and your rolling pin. Release the dough from the bowl like before, (without oiled hands this time) and tipping, scrapping out onto the worktop. Turn the dough over and let it get a bit more flour on it. Knead the flour into the dough for a few seconds, adding small amounts of flour if needed for it to be manageable. Now divide the dough into 8 pieces. For equal sizes you can weigh or, what I do is form into 2 large disc shapes. Then divide each disc into 4 triangle segments like a pizza. This produces 8 pieces & gives nice big burger buns. These are about 11 cm (4 1/3 inches) pre-baked & a bit bigger once baked. So if you want regular sized burger buns, divide the dough into 12 (make 2 discs of dough and then divide each into 6). See Photo 6.
ROLLING BALLS OF DOUGH
9. Now take each piece of dough and roll into a tight neat ball. (See Photo 6 above). To do this I pull the dough and tuck under itself. This repeated action, not only works the dough a little, but causes surface tension, which in line creates a tighter ball of dough. For more on this, see the video for the burger buns above, on watch the next short video.
SHAPING THE ROLLS
10. Prepare 2 large baking trays/sheets with some baking/parchment paper. Oil in place if there’s no lip on them or the buns will slide off. Place the rolled balls of dough on top of one of these trays/sheets and lightly flour your working area again. Take one of the balls of dough and with a floured rolling pin, start to roll from the centre of the dough and away from yourself just once & roll this time back the way, towards yourself. Do this 2 or 3 times & then lift the dough & spread the flour underneath. Then turn the dough 90 degrees and repeat the same process. You should now have a wide circle of dough. (See my note above about the size of the rolls, and also my little video of this part). See Photo 7. Repeat for all balls of dough and place on the 2 or 3 prepared baking sheets/trays, with plenty space in-between. See video above.
11. Now brush some egg wash all over the top and sides of the dough. Sprinkle on some sea-salt or sesame seeds if you wish.
12. Leave, in the same draft free area for 30 – 40 minutes, while they will swell up and almost double in size. **Note that if your environment is really warm and sunny, this could take just 20-25 minutes, so keep an eye on them and get the oven on sooner if needed.
13. Heat up the oven to 220c/200c Fan Oven/425f/Gas Mark 7 before the rising time is up.
14. Place the trays of rolls into the hot oven and bake for 12 – 16 minutes, until well golden all over, remembering to apply more egg-wash during baking. (See Photo 9). I was used to having an old oven, and un-even baking so I would time my bakes, turning the trays and rotating between the shelves if more than one tray was used. I also often turn the rolls over in the last few minutes, and apply any egg-wash that is left. You want to tap the top and bottom of the rolls when the top is golden and well risen and compare. The bottom is often softer and not a ‘hollow’ sound and so needs a few minutes more of baking, bottom side up.
See Photo 10 below of buns completely coated in sesame seeds – these ones were really nice with a different texture.
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15. Leave on the tray for 5 minutes, on top of a cooling rack, before transferring the rolls/buns, paper and all on to the rack. Leave to cool as much as possible and this will make cutting easier. Slice in half with a large serrated bread nice and enjoy with your favourite burger.
16. Left-overs can be stored in a sealed food bag for a few days. Can easily be frozen, just place a piece of kitchen paper/paper towel inside and this will absorb any moisture when defrosting. You can also make them last a bit longer, by placing the heal/end of a bought loaf of bread in with the buns, and this will help preserve them a little longer.
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