My wife is making a roadtrip, so I made her and daughter some brisket breakfast tortillas to eat and take with. Fried white corn tortillas, scrambled eggs with lots of cheese in them, and a slice of brisket!
Also checked her tire pressures, oil, and coolant, so I’m in good graces with her this morning!

This is a recipe that about replicates the hamburger or hotdog buns you buy from the store: soft, correct texture, not to hard or crusty like a baguette or artisan bread. It has the proper yellowish color and richness and dinner roll tearability from an egg and more butter than most bread.

I make bread about every other day for kids lunches, as well as baguettes, brioche, sourdough, bagels, English muffins, and pretzels. I’ve tried a lot of variations for sandwich buns, so far these are the best.

You need 4" bun pans to make. I got a silicone mild shallow one making 8, half inch deep, and a metal pan making 6 that is 1" deep. Will post Amazon links later if I can figure out what this software will let me post for links.
I think for most folks would want a 5" bun for a large burger. The 4" ones are like McDonalds cheeseburger size.

I was testing amount of dough per bun on these. The deeper ones in back were 67 grams dough, the smaller buns up front were just 50g in the shallow mold. Correct amount: 67g each, up to about 80g.

Recipe:
1c milk
2T sugar
1T instant fast rise yeast
— mix above warm, let yeast activate while measure rest
1 large egg
1/4c or half stick salted butter, melted
390 g All Purpose flour, about 3 c fluffed. Not bread flour.
1t salt

1.Mix egg and butter into liquids, add half flour.
2. Beat this batter 3-5 min.
3. Add rest of flour while kneading with breadhook or spatula/ hand. Knead 5 min.
4. Add 50 g or so additional flour as needed to achieve this dough consistency:
– a wet, slack dough. Pulls away from sides of mixer bowl but stays stuck to bottom.
– too moist to knead by hand almost. Holding it 5 seconds results in stuck to fingers, you have to only let your fingers contact it for half second to keep from sticking.
– better too moist than too dry! You can add enough flour to surface to work into balls later.
5. Scrape dough from bowl, form into ball, coat in hands with butter, about 1t or so. Put back in bowl, cover bowl with plastic wrap.
6. Let rise/proof for 25min to 45 min at 80-100f, faster if warmer, to just less than doubled. Don’t overproof or it won’t rise 2nd time!
7. Punch down dough. Should total 800g or so.
8. Divide dough into 12 x 67g chunks. This works great if you buy 2 of the 6 hole 1" deep 4" diam bun pans.
Do the math for whatever your dough weighs, you need at least 65g each. You could do 10 x 80g. If you get the 8 hole silicone pan I have, then you’ll have 8 rolls of 90-100g dough. I think that would spill over mold too much, but will try and post.
9. Form dough into balls by forming an OK sign with your fingers, shove dough through hole with fingers from below, shoving excess dough up through center of ball. Smoosh flat to about the size of a Skoal or Copenhagen can lid, maybe a bit smaller.
10. Lay discs or flattened balls into bottom of greased pan if metal, just plain if silicone. Cover suuuper loosely with plastic wrap, so it won’t impede dough rising 1" above pans or more.
11. Stick pans back into proofing spot. I use my oven, run it for 1 min then off to get 100 to 115f temp.
12. Let rise for 30min to 1hr, until dough fills molds and rises up 1" or more. Pull out, put somewhere warm so they don’t fall, heat oven to 350.
13. Bake in bottom third of oven for 20-25 min. Pull out quickly 5 min before done and paint tops with melted butter. This keeps them soft and browns them. Cook until tops look golden brown OR waaay better, an instant read digital thermometer is 190 f.

Notes:

1. Dough must be pretty moist, too moist to handle without a bit of flour on the balls when forming. If drier, like something you’d knead on a board, it will be like a french roll instead of soft burger bun.
2. If you want less dough so it properly fits your pans, like this is a wee bit much for mine, reduce flour 60 g and milk by 1 oz. Higher ratios of egg and butter will be fine.
3. Weigh flour! If you’re experienced at proper dough consistency you could volume measure and work up to it… but it always takes longer so you don’t overshoot the flour. Weighed ingredients for baking is the only way to go.
4. You NEED the bun pans to achieve proper bun height. If just flat on a tray, dough is too slack to stand up and will spread out. If you make dough firmer, you won’t get the soft burger bun texture, you’ll get a subway sandwich roll texture.
5. Don’t overcook, they get tougher.
6. You can also cook at 375 f for 18-20 min. This might give softer bun depending on it’s size.
7. They sell a 5" bun tray, that is a large burger bun. Then you need 8x 100g buns for larger bun.
8. IMPORTANT – for softer bun with better even brown, place a tray of boiling water below buns during cook! I just have a tray in there, microwave boil 2c and dump it in after loading bun pans. Acts like a steam injection oven.

You can see 50g dough didnt quite fill the shallow molds of 4" silicone, but 67g did great in deeper molds.

These 50g buns are good for small thinner sandwich buns, my kids don’t like too much bread. But dough didnt expand to mold wall, so they lack proper height.

Canadian bacon ham, brown sugar clove allspice cure

21st Anniversary. Wife said she would rather eat my cooking at home, so I cancelled the steakhouse and got cooking!

Tomatoes, red onion, cucumber, avocado in balsamic vinegar and olive oil

Scallops, seared with a brown butter dill gewurtztraminer deglaze reduction.
With my own cold smoked salmon.

NY Strip steak, with grilled zucchini and asparagus, sauteed green beans, and rosemary roasted red potatoes. With bernaise sauce. Steak was sous vide to 128 then hickory smoked at 150 then reverse seared.

All served with a cabernet sauvignon. I even remembered to get flowers and card!

Double bacon sandwich on homemade sourdough brioche. Belly bacon, Canadian bacon.

Also, my Canadian bacon and capacolla ham and bread , along with store bought pepperoni, sandwich.

Tons of folks have been making Philly cheese steak sausages. I decided to try making a Philly cheese steak burger.
70% ground beef, 30% venison
Sauteed onions and green peppers added to burger. Cheese blend added to burger, a lot.

Made big buns, they proofed larger than I thought! Next time will make 9 buns instead of 6. These are a potato and egg bread bun.
!
20220803_145940.jpg

Reuben with my 1st pastrami for dinner! Everyone loved it.

Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees.

You guys are always talking about hatch green chili brats, so I made burgers with Hatch green chilis, onion, and a diced jalapeno. Also homemade sourdough buns, and my own bacon.
I always fry up onions and sliced olives for topping.

I totally overcooked, made all beef large franks and buns too… no one ate because we all filled up on the burgers!

Pulled pork on homemade burger buns

gus4416 thx gus, these are my best buns yet, really glad I bought these silicone mold forms

Deepwoodsbutcher
scottfletcher
cdavis
Thx folks! Those were 100g dough in 4" bun mold, which seems about perfect, recipe I posted makes 8 of them to fit that mold. I’ve used it 3 times now, very happy with it, will post the exact link on recipe to ease the buying decision for others.
It’s great to have a spot to post a pic of some cooking that turns out nice, most folks don’t understand. But every day on this thread I see amazing creations and sometimes just great basics done perfectly, that I love seeing and appreciate what all went into them.

Joe Hell looks great. Never had pork tri tip.

Hamburger buns. Trying to decide what kind of sandwiches to make now… leaning towards capacolla and pepperoni…

Grilled Canadian bacon, mayo and dijon, is what my son wanted:

Same here. Never had it before, yesterday and also right now, every 3 seconds or so it says lost connection and tries to reconnect, basically reloads page. Makes it hard to post, or read posts.
Edit, yes phone website, which is all I use.

Deepwoodsbutcher looks great. I’m trying to avoid too many carbs, but that pasta would for sure get eaten!

Larp Gai & Thom Kha Gai
(Thai lime chicken salad, Thai Coconut Chicken Soup)
Also a cucumber relish salad with agave syrup

Ken1261 great to see your issue resolved. I am growing more and more pleased with Walton’s support, they do a good job making things right when they drop the ball on something, like your faulty slicer. Every company drops the ball at times, just look at the 1 star reviews for anything, but how they handle it when a customer speaks up is really where the game is won or lost. Walton’s are big winners in my book, enjoy that slicer!

Just a follow up, I received a replacement shipment from Waltons as Austin mentioned above. Really nice of them, and a real class act customer service wise. Even if Walton’s didn’t do such an outstanding job with Meatgistics and instructions and building this community, which they DO, this attitude of Making It Right would absolutely tip me towards making putchases from Walton’s. If you’re looking at any equipment purchase and considering elsewhere, please take a few moments to read all the 1 star reviews of items breaking and folks being unable to get satisfaction…
I have experienced outstanding support from Jonathon and Austin, several times.
Now listen to all the testimony here about how great Walton’s is to do business with. I’ve seen many examples now, in short they have your back and are a trustworthy company and folks!

Just a follow up, I received a replacement shipment from Waltons as Austin mentioned above. Really nice of them, and a real class act customer service wise. Even if Walton’s didn’t do such an outstanding job with Meatgistics and instructions and building this community, which they DO, this attitude of Making It Right would absolutely tip me towards making putchases from Walton’s. If you’re looking at any equipment purchase and considering elsewhere, please take a few moments to read all the 1 star reviews of items breaking and folks being unable to get satisfaction…
I have experienced outstanding support from Jonathon and Austin, several times.
Now listen to all the testimony here about how great Walton’s is to do business with. I’ve seen many examples now, in short they have your back and are a trustworthy company and folks!

Grimpuppy I had to zoom in to see what a classic hot beef sandwich was. I’ve seen it open face before with the gravy. I love those, but didn’t know the name. Looks delicious!