Hamburger rolls by Renato Bosco

Hamburger rolls by Renato Bosco

Category: Yeast bread

Ingredients
premium wheat flour (9-12% protein)	500 g
water	150 g
milk	125 g
salt	10 g
extra virgin olive oil	10 g
fresh pressed yeast	10 g
white sesame seeds	taste

Cooking method

• 

• Knead flour, milk and water, then add the chopped yeast and, once the dough is formed, slowly add salt and oil. I kneaded the dough using a bread machine, the Pizza program, while increasing the amount of water by about 20-30 g.

  Dough at the end of the program.

  Fold the dough, cover and leave for about 20 minutes.

  After resting, shape the dough into small 80g balls and leave them for 3-4 minutes.

  Prepare absorbent paper with plenty of water (I replaced it with a plate) and a bowl of sesame seeds. Place the ball (top) on damp paper so that the seeds adhere well in the next step. * MC video from author, see recipe notes.

  Next, place all TK on a baking sheet lined with parchment paper.

  Let the TK rise for 2-3 hours at 26 ° C and in any case, until the dough visually doubles. The author has no comments, probably the TK is placed in the proofing cabinet, but I just threw a sheet of plastic wrap over the entire proofing time.

  Bake at 200 C for 7-8 minutes. In my oven, the rolls were not ready for the specified time, so it baked longer, but you should be guided by the features of your oven and, if necessary, adjust the baking time.

  Remove the finished rolls from the baking sheet and let them cool. I cut a still warm roll, as I am not sure that there will be an opportunity to take a photo later. ** The author's option for filling the buns see recipe notes.

The dish is designed for

8-10 pcs.

Note

* MK video from Renato Bosco:

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** Rolls with filling from Renato Bosco:

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What rolls, and the recipe is not at all complicated, thanks, I took it.

[Ilona]

Ilona, I also liked the buns very much.

And I planned for the coming days)

Great recipe!

dragged away)) thanks. very simple and interesting recipe

[Trishka]

Trishka, Tatyana1103, Fotina, delgrande, NatkamorThank you for your interest in the recipe!

and the recipe is not complicated at all,

Ksyusha, the author classified the recipe as "you can easily make it yourself". I was interested in the recipe for the short fermentation time and long proofing, the absence of egg glaze before baking and the application of sesame seeds immediately during molding. It is very convenient to work with the dough, since there is no need for dusting with flour or the use of oil, just a flat working surface for molding is enough. In general, buns taste and look different from regular hamburger buns, as they are simpler and bready (not like a loaf), without the glossy sheen that gives the egg frosting before baking. In the meantime, there is no need to know about it. ”

Thank you. To bookmarks.

Some are bookmarked, and some are already with rolls!
Just the children asked for burgers and there was an opportunity to try these rolls)
Thank you very much for the recipe - the rolls are great !!!

[Nastasya78]

Nastasya78, good luck and thanks for your interest in the recipe!
Irina F, to your health and thanks for the tip! Beauty, chic rolls.

There is no sugar in the dough, I did not brown, so after 11 minutes I took it out and inserted a temperature probe just in case. Probably 7 minutes - this is with convection, I just baked top-bottom. Ready!)
Fresh out of the oven

[Svetlana]

Svetlana, beauty, cool rolls! Thanks for your feedback!

Probably 7 minutes - this is with convection, I just baked top-bottom.

The recipe did not say about convection, I suppose that the author would have written it if there was such a need. Probably, it was precisely such rolls that were conceived by the author, and should have a light golden color. In the notes to the recipe, the second link leads to the author's Instagram and you can see their appearance, I will duplicate:

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... Perhaps the photo is a little bleached, as there are other photos with a more golden color of the buns. By the way, if you wish, you can try baking at a higher temperature if the rolls are to your taste and the recipe is supposed to be repeated.

[Ilona]

Ilona, mine are also light, just the photo is dark)
Of course, the recipe goes to permanent. Absolutely spotless, and the result is wonderful. Mini bread)
You just need to learn how to mold the buns correctly, I have problems with that)

What does TK mean?

Dough piece

[Twig]

Twig, Svetlana already answered. Yes, a short designation for a dough piece.

mine are also light, just the photo is dark)

Svetlana, yes, I understood, I immediately made a discount on light in the frame. I tried to say that everything worked out great for you.

Of course, the recipe goes to permanent.

I'm glad, thanks for the feedback!

You just need to learn how to mold the buns correctly, I have problems with that)

How do you usually mold? In the photo there is a very beautiful roll. Alternatively, if we are considering a recipe from R. Bosco, then look at the technique performed by him:

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, with dough pieces of less weight, with a certain acquired skill and in everything, you can work with two hands at once:

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... Just try it, you might like it. Pay attention to the movement of the thumb when rolling in a closed palm - by its movement, the TK is pushed to the center of the palm and the edge of the dough is slightly pushed under the TK, so during molding, surface tension is created and the TK is compacted and rounded into a ball, the subsequent sealing of the seam on the bottom of the TK.

my husband, instead of ordinary yeast, bought mother's yeast, the package says that for 500 g of flour 35 g of this yeast. What will be the difference in proofing e in the end result?
My result is this: it seems to be nothing, but the surface is directly dry, or should it be? The balls came out so-so, the taste is good. And after 15 minutes she turned off, because she was afraid that they would become stale

[Svetlana]

my husband, instead of ordinary yeast, bought mother's yeast, the package says that for 500 g of flour 35 g of this yeast. What will be the difference in proofing e in the end result?

It all depends on the yeast manufacturer and, accordingly, the recommendations on the packaging. There may also be a difference in the method of application - direct addition to the dough during kneading or preliminary activation of the mother's yeast with flour and water for a period of 6-12 hours, followed by addition to the dough. In general, the second option is more suitable for the recipe for making buns, since in general a short fermentation time and a rather long proofing may be sufficient. However, you still have to focus on the appearance and structure of the dough and adjust the fermentation time and time for proving dough pieces on your own or choose recipes using the mother's yeast.
The final result will also depend on the starting material, that is, on the quality and culture of the mother's yeast.

My result is this: it seems to be nothing, but the surface is directly dry, or should it be?

Perhaps the influence of the yeast you use has affected, since one of the characteristics that manufacturers usually emphasize is the good crispness of the finished baked goods. It may also be that you overexposed the buns while baking.The finished buns have a very thin crust, slightly dry due to sesame seeds, the lack of glaze and the simple composition of the dough, keeping their shape well, but when cut or pressed with a finger it easily crumples without cracks on the surface, and a soft, juicy and aromatic crumb, that is, buns closer to the bread, as already noted Svetlana describing buns as "mini bread" (c).

The balls came out so-so, the taste is good. And after 15 minutes she turned off, because she was afraid that they would become stale

To be sure, it is convenient to use a baking thermometer, the temperature of the finished bread is 94-98 C, so you will avoid overdried bread when baking in the oven.
delgrande, thanks for the tip! It is good that the buns are to your taste, and the appearance can always be corrected; over time, you will choose a molding technique that is convenient for you.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Corsica]

Corsica, Ilona, ​​with Victory and Myadalka !!!

Congratulations!

Ilona, ​​congratulations !!!

[Ilona]

Ilona, Congratulations!

[Chef]

Chef, thanks for evaluating the work!
Trishka, Fotina, Tatyana1103, marika33Thank you for your congratulations!

[Ilona]

Ilona, congratulations on the medal!
I baked buns. A little more water went into my dough and baked for 15 minutes. I was afraid that they would be dark, but it turned out to be light, as I wanted. Thank you very much for the recipe and for the video, I really like that the whole bun is in sesame!
My report


I made two buns with meat.

Burgers

[Tatyana]

Tatyana, to your health and thanks for the feedback and congratulations!
Very nice rolls and photos. You can also remove the spoiler by opening the photo, they look appetizing and in accordance with the theme.
Yes, I agree with you, the light color of the crust gives the buns a special elegance and distinguishes them from other hamburger buns. So I look under the spoiler to admire, imagine how good the rolls with cutlets will be.

[Ilona]

Ilona, congratulations from the bottom of my heart !! The recipe is very good !!!

[Olya]

Olya, Thank you !

[Ilona]

I can imagine how good the rolls with cutlets will be

Ilona, the rolls are wonderful! I love just like that. Delicious with any filling, and without filling (cut it in the morning and into a toaster) too. I will definitely bake. Once again, thank you very much for the recipe!

Burgers

I thought it would be delicious, beauty. And it looks like the size of the cutlet mold is the same as the size of the roll, or did you tweak it? I try not to think that I would also need to get such a mold.

I will definitely bake.

I'm glad, thanks for the tip!

[Ilona,]

it looks like the size of the cutlet mold is the same as the size of the roll, or did you tweak it? I try not to think that I would also need to get such a mold

Ilona,, the size is the same. But this form is not particularly needed, it is quite possible and just a ring to do. This I used to buy everything in a row, now I see that I can do without many things.
I have more rolls today. These are the bright ones, I photographed them during the day.

[Tatyana]

Tatyana, OK, thanks .
cool rolls, look beautiful against a contrasting background and sesame seeds look more prominent. Thanks for the beauty .

[Ilona]

Ilona, thanks for the recipe! Delicious buns.
The children urgently asked for burgers, decided to look for something yeast-free or fast. I found this recipe, I do not know how I looked, but I did not see the proofing of the blanks in 2-3 hours. I had a headache, the children were running around, I decided to relax and knead the dough with my hands. 15-20 minutes of rest, as I told the children that I was busy, I was kneading the dough. Well, then, when I came to decorating the balls, I had to urgently prepare an alternative to them, french fries and homemade nuggets. As a result, the whole day is practically fast food. The children are happy, I made burgers with chicken cutlet, pickles, tomatoes and onions. The only thing in the future, and I will definitely make these buns, I will bake in the form of sliders, mini-burgers, so that it is more convenient for children to eat.By the way, I made the cutlet from chopped chicken meat, added kefir, a little semolina T, salt, and fried it, breading it in sesame flour in half with the sun.
The buns are wonderful!

[Alice]

Alice, thank you for your feedback and for trusting the recipe!

The children are happy, I made burgers with chicken cutlet, pickles, tomatoes and onions.

but I will definitely make these buns

I am very happy, thank you .

By the way, I made the cutlet from chopped chicken meat, added kefir, a little semolina T, salt, and fried it, breading it in sesame flour in half with the sun.

Thanks for the option! Maybe you can issue it with a separate recipe? Of course, if the mood is good and the children give time to take a photo.

Maybe you can issue it with a separate recipe?

I thought about it, but there are so many similar recipes. This option is a lifesaver. I do it all the time, children only eat chicken meat in the form of nuggets.

This option is a lifesaver.

With such a characteristic, the recipe will certainly not be superfluous. The breading option for the cutlet is interesting, as is the composition of the ingredients. After all, bread recipes are also basically similar, but in fact they are different - everything is decided by proportions, additives and technology. In general, see for yourself, but thank you for sharing the information.

And if you take dry yeast, then how much?

[caprice23]

caprice23, the ratio of dry yeast to compressed yeast is about 1: 3, that is, when replacing 1 g of dry yeast, it would be necessary to take about 3 g of compressed yeast.
According to the recipe, we replace 10 g of fresh pressed yeast with a little more than 3 g of dry yeast.

I am delighted!
The buns are just gorgeous! And how tender they turned out, it was even scary to cut.
I read the message about yeast late. In the end I added 1 tsp. from the bread maker.
I cooked for 11 minutes with a thermometer.

[caprice23]

caprice23, beautiful hedgehogs!

[caprice23]

caprice23, thank you for your feedback! Beautiful buns.

I read the message about yeast late. In the end I added 1 tsp. from the bread maker.

Natasha, you did everything right, since 1 tsp. from a bread machine and equals a little more than 3 g of dry instant yeast (with a pea - about 4 g).

I am delighted!

I am very glad that you liked the recipe.

Baking buns again. I froze it so I can get it when I feel like hamburgers. But fate is not visible ... The child dragged everything and ate it just like that. He said, do this always!
We'll have to bake again. The buns are gorgeous, I won't get tired of repeating that. And if you oven with a thermometer, that is, do not overexpose, then the crust turns out to be the thinnest, the buns are tender, fluffy-fluffy. Delight!

[caprice23]

caprice23, thank you for the wonderful review!
I understand that you again have to work on making buns, but I am glad that the child also liked them.