Made more buns for burgers again. They were amazing last week, unfortunately ran out and had to buy buns – we had more burgers prepared than buns.
Im just adding up the savings with these compared to eating out for burgers.
You can see my last post for the recipe and other pics. I didnt mix these perfectly, they had some clumps, but they bake fine. Im not certain how to get a more uniform golden color, maybe a lower temp for longer?
by FaithKneaded
2 Comments
Awwww, the babies are adorable, I hope that they were delicious as well😊
Make sure your oven is properly calibrated. If not, use an oven thermometer to see the real temperature in there. I find with my oven, when it says it’s ready, it still needs an extra 5 minutes or so to fully get to whatever temperature. Can’t speak on the temperature or baking time without knowing what the initial numbers are and seeing the interior of the buns to see if they seemed underbaked.
Other than that, don’t overcrowd the pan. Note the ones in the middle are the most crowded and have the smallest brown spot on the tops compared to the outside ones. Let that hot oven air circulate around the individual buns. With that pan I would do 3 rows by 4 at the most. So 12 instead of 16. These also look like they range in size. Scaling the dough balls out will lead to more uniform buns that cook at the same rates.
I am assuming you egg washed the tops prior to baking. Sugar content in the dough may matter as well as proofing time. Another plus to baking less buns is certain adjustments can be made between batches if needed. Checking oven temperature and spacing buns out are the best and easiest adjustments to do first. Unsure what you mean by clumps. Clumps is something I associate with a batter more than a dough.
As long as they tasted good, it’s just a tasty experiment.