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Cuisine d'Aubéry
The food blog of FX
Burger Bun Bread Bun Main Dish

https://cuisinedaubery.com/recipe/burger-buns/

Grossman’s Burger Buns

A recipe by Marc Grossman Wednesday June 29, 2022
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Delicious homemade buns make a huge difference. A delicious brioche texture, quality ingredients and a fantastic recipe !

FX (François-xavier)

About this recipe

Here's a great recipe to elevate your homemade burgers, by making your own buns !

Grossman’s Burger BunsGrossman’s Burger Buns

I really love the texture of these buns. They have an incredible brioche like texture, they taste wonderful, and will make your burger taste twice better

After trying this recipe, I stopped buying buns at my supermarket. I tried several at my local Von's, Trader Joe's, Ralph's, Albertson's, even Whole Foods. I recon, there are sometimes exceptions, for buns found in the "gourmet section" : Those can be pretty decent

Unfortunately, in general, Buns you buy tend to be dry, tasteless and too expensive for what they are. Looking at the ingredients list on the bag, you will also realize that most of them have poor ingredients, as well as all kinds of nasty preservatives

Grossman’s Burger Buns

So, here's a recipe you absolutely need to try !

Grossman’s Burger Buns

Source of the recipe

A recipe by Marc Grossman, found in his great book "New York Cult Recipes"

To purchase online, see HERE

Grossman’s Burger Buns


The recipe is on page 102

Grossman’s Burger Buns

Grossman’s Burger Buns

Print Recipe, with photos Print Recipe, no photos
Chef: Marc Grossman Skill: Easy Level Cuisine: American Cuisine Courses: Burger Bun, Bread, Bun, Main Dish, 
Sesame seeds Egg yolks Yeast
 5
Ingredients
  • For 11 Burger Buns, 3.93" (or 3 15/16" or 10 cm) in diameter

  •   4 ¼ Cups Flour (620 grams)
  •   1 teaspoon Dry Yeast (4 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   1 teaspoon Salt (11 grams)
  •   ⅔ Cup Water (154 grams)
  •   3 Tablespoons Butter (43 grams)
  •   ¾ Cup Milk (187 grams)
  •   4 Egg Yolks. ⅓ Cup or 80 grams
  • Glaze
  •   some Milk
  •   some Sesame Seeds


  • For 8 Burger Buns, 3.93" (or 3 15/16" or 10 cm) in diameter

  •   3 Cups Flour (450.9 grams)
  •   1 teaspoon Dry Yeast (2.9 grams)
  •   2 Tablespoons Sugar (29 grams)
  •   1 teaspoon Salt (8 grams)
  •   ½ Cup Water (112 grams)
  •   2 Tablespoons Butter (31.2 grams)
  •   ½ Cup Milk (136 grams)
  •   2.9 Egg Yolks. 4 Tablespoons or 58 grams
  • Glaze
  •   some Milk
  •   some Sesame Seeds


  • For 6 Burger Buns, 3.93" (or 3 15/16" or 10 cm) in diameter

  •   2 ⅓ Cups Flour (338.1 grams)
  •   1 teaspoon Dry Yeast (2.1 grams)
  •   2 Tablespoons Sugar (21.8 grams)
  •   1 teaspoon Salt (6 grams)
  •   ⅓ Cup Water (84 grams)
  •   2 Tablespoons Butter (23.4 grams)
  •   ½ Cup Milk (101.9 grams)
  •   2.1 Egg Yolks. 3 Tablespoons or 42 grams
  • Glaze
  •   some Milk
  •   some Sesame Seeds


  • For 4 Burger Buns, 3.93" (or 3 15/16" or 10 cm) in diameter

  •   1 ½ Cup Flour (225.4 grams)
  •   ½ teaspoon Dry Yeast (1.4 grams)
  •   1 Tablespoon Sugar (14.5 grams)
  •   ½ teaspoon Salt (4 grams)
  •   4 Tablespoons Water (56 grams)
  •   1 Tablespoon Butter (15.6 grams)
  •   ⅓ Cup Milk (68 grams)
  •   1.4 Egg Yolks. 2 Tablespoons or 28 grams
  • Glaze
  •   some Milk
  •   some Sesame Seeds

  • You will need...
    Instant Yeast
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Food Wrap
    Silicone Hamburger Bun Pan, Perforated
    Sunflower Oil Cooking Spray
    Avocado Oil Spray
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps

    1. For the Water (⅔ Cup or 154 g), I recommend taking filtered water, as tap water contain chemicals that can "destroy" the yeast

    2. In as saucepan, pour the Water (⅔ Cup or 154 g) and the Butter (3 Tablespoons or 43 g)

    3.  Cook until the butter is melted

    4. Transfer to a clean bowl to start cooling down

    Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    5. Pour in the Milk (¾ Cup or 187 g)

    6. Verify the temperature : You must wait it decreases to 125 °F / 50 °C or lower (this avoids activating the yeast too much and avoids cooking the egg)

    Grossman’s Burger Buns Grossman’s Burger Buns

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer

    7. In a mixing bowl, pour in the Flour (4 ¼ Cups or 620 g), the Dry Yeast (1 teaspoon or 4 g), the Sugar (3 Tablespoons or 40 g) and the Salt (1 teaspoon or 11 g)

    8. Mix manually

    9.  For the next steps, you may mix manually, or with the stand mixer (like a Kitchen Aid appliance) with the hook

    Grossman’s Burger Buns Grossman’s Burger Buns

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    10. Pour slowly the previous liquid, while keeping stirring

    11. Start kneading

    Grossman’s Burger Buns Grossman’s Burger Buns

    12. Add in the Egg Yolks (4), one by one, and knead

    Grossman’s Burger Buns Grossman’s Burger Buns

    13. Stop kneading, scrape the sides of the bowl, and knead again

    Grossman’s Burger Buns

    First Rise

    14. Cover with a plastic wrap over the bowl to avoid the dough to crust

    15.  Let the dough rise for about 1 hour 30 minutes

    Grossman’s Burger Buns

    Food Wrap


    Shaping

    16. I am going to use a special mold to shape and bake those buns. This mold has lots of "tiny holes" that distribute the heat and bake the buns evenly

    17. To purchase online, see HERE

    18.  Without this mold, you may also cook those buns on a silicone mat or with a parchment paper, but the final shape won't be as nice

    Grossman’s Burger Buns Grossman’s Burger Buns

    Silicone Hamburger Bun Pan, Perforated

    19. Cut individual portions. With my molds, 3.93" (or 3 15/16" or 10 cm) in diameter, I cut individual buns that weigh 110 g (¼ lbs )

    20. ● If you want "extra high" buns, like those you use for "Big Mac" style burgers (those with 2 patties and 3 slices of buns), you will need more dough for each bun : 130 g (¼ lbs )

    Grossman’s Burger Buns Grossman’s Burger Buns

    Ball Shaping

    21. Once cut, the dough must be shaped into a ball. There are several techniques for this. Here's my favorite technique : pick, stretch, and bring the sides to the center

    22. Then flip the ball over

    Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns

    23. Place each ball at the center of the mold

    Grossman’s Burger Buns Grossman’s Burger Buns

    Second Rise

    24. Take a plastic wrap, spread onto the work surface and spray with a Cooking spray

    25. Cover the buns with this plastic wrap, with the oiled side onto the buns (the oil will prevent them to stick)

    26.  Let rise until the buns have doubled in size : this should take 1 hour, depending on the room temperature and the humidity

    Grossman’s Burger Buns Grossman’s Burger Buns

    Sunflower Oil Cooking SprayAvocado Oil Spray


    Glazing

    27. Glaze each bun with Milk, with a brush

    28. Sprinkle Sesame Seeds

    Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns Grossman’s Burger Buns

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue


    Baking

    29.  Bake in preheated oven at 405 °F / 210 °C

    30.  Baking will take approx. 11 minutes, until lightly golden brown

    Grossman’s Burger Buns

    31. Ater baking, let cool down a few minutes and remove from molds

    Grossman’s Burger Buns
    Result

    That's it!

    As you see, this is a fairly easy recipe, and the result is worth it !

    You are now ready to use those wonderful buns for your homemade Hamburgers

    To store, wrap them individually and keep them in the freezer

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Sesame seeds Egg yolks Yeast
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