momee Posted November 1, 2014 Share Posted November 1, 2014 I'd like to make these http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/ and do as much work tonight as I can. Which steps can I do tonight, what can be done tomorrow? (or should I just completely finish them tonight and reheat tomorrow?) Quote Link to comment Share on other sites More sharing options...
Mabeline Posted November 1, 2014 Share Posted November 1, 2014 You could mix the dough and let it rise in your fridge overnight. Tomorrow just let it come to room temp about 30 mins before shaping them. HTH Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted November 1, 2014 Share Posted November 1, 2014 I make HUNDREDS of hamburger buns for the restaurant. When you shape them, be aggressive, lol. Keep them all the same size and make little balls of dough that you then roll until one side of the ball is REALLY smooth before letting them rise. The crust is dependent upon getting out all the air bubbles and keeping the top smooth. We just use our french bread recipe for our hamburger buns and get tons of compliments. Quote Link to comment Share on other sites More sharing options...
momee Posted November 2, 2014 Author Share Posted November 2, 2014 Want to share that recipe, Anne? Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted November 2, 2014 Share Posted November 2, 2014 My recipe makes 48 hamburger buns that fits 1/2 lb hamburgers at 4300 foot altitude, so I don't think it would work for you, lol. It calls for pounds and ounces, lol. Quote Link to comment Share on other sites More sharing options...
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