What kind of hamburger buns are there

For a brand known for its soft-textured, insignificant sliced bread, its burger buns are surprisingly stiff. Looks like going with the national brands is the way to go. Our one generic label brand dropped quickly to the bottom of the heap. Once again, Whole Foods brand dragged its way over the finish line in dead last place.

Whatever else they do right, they just can't seem to make any decent packaged products. It is significantly taller and denser than any of the other entries, it "dwarfs the burger meat" with a full "inch and a half thick top" with a very cottony, dry texture. Some were ambivalent, claiming it to be "kinda thick and dry, but not awful," while others namely, me didn't mince words: "I hate this bun with a passion. Actively scan device characteristics for identification. Use precise geolocation data.

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Pin Share Email. Featured Video. Read More. More Serious Eats Recipes. Your Privacy Rights. The result is more or less similar to standard white bread, but with a yellower color and denser texture.

Sometimes it carries a faint potato taste as well. Potato buns provide a sturdier bed for a patty and condiments, but if we wanted potatoes on our burger we would just open the top bun and toss in a few fries, right? Also, potato buns run the risk of being a little too starchy. As a bun? It happens. They are a favorite bread when it comes to breakfast sandwiches, and hey!

Burgers are a type of sandwich, after all. Of course, they are definitely in the outer orbit of popular burger buns. While the pretzel bun successfully meets one challenge presented by burgers, it introduces another difficulty entirely. Unfortunately, the thickness of the bun creates the dreaded backslider effect when taking a bite. Before there were buns there was toast. Sliced bread may be the reason we consider the burger a sandwich. The sliced bread burger sandwich has its pluses.

Since the sandwich itself is very flat , you never have to worry about if you can fit it into your mouth for every bite! Sometimes a burger is too tall and you wind up having to smoosh the bun down in order for it to be eaten.

Is there anything worse than soggy, mushy bread? Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers whether beef or plant-based , or any of your favorite sandwich fillings. To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

To shape the buns: Gently deflate the dough and divide it into eight pieces about g each ; to make smaller or larger buns see "tips," below.

Shape each piece into a ball. Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Brush the buns with about half of the melted butter. Sprinkle buns with the seeds of your choice. To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust.