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Hamburger buns without seeds


ichbinsaege

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My hamburgers are the best I've tasted Lakeside. I make the patties from scratch and use the bulk bin buns from Walmart-the flattish oval ones. The buns are excellent for hamburgers and are always fresh.

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Is there anywhere down here that sells hamburger buns without sesame seeds on them?

I usually buy the sandwich thins, but sometimes I want a traditional hamburger bun and is really don't like sesame seeds.

Barring that, can you point me to a good recipe?

If you buy the Costco bagels with the tiny hole, you have a choice of sesame seeds, plain or cheese. I've found these to be excellent hamburger buns since they don't fall apart.

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I also buy the rolls at Walmart, they have a better texture and are fresher than the packaged ones. Look in the bins in the bakery department and you'll find them; they are oval shaped and a little flatter than buns. Often they are mixed in with the rolls that are harder and have pointed ends.

They also freeze very well and I always keep a bag of them in my freezer, although they are best when fresh.

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Spanish word of the day: those flat 'rolls' at Wal-Mart (or anywhere else) are teleras. One is a telera.

The 'pointed ends rolls' are bolillos, although they are as sorry, cotton-batting excuse for the real thing. Get bolillos at PAN Rojas, where they are still excellent.

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The 'pointed ends rolls' are bolillos, although they are as sorry, cotton-batting excuse for the real thing. Get bolillos at PAN Rojas, where they are still excellent.

I like birotes better than bolillos,are they available or as popular in Mexico City as they are in Guadalajara?
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Yes, the teleras are indeed excellent, but again, not quite what I am looking for. Like I said, I often use the sandwich thins, which also are great for hamburgers, but sometimes crave a real hamburger bun. Just without seeds.

So, I guess the next question is: anyone know a good recipe? I already make my own bagels, breads, crackers, etc. Might as well add hamburger buns.

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This is the one I love from the NY Times:

Brioche Hamburger Buns

  • 1 cup warm water
  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2 1/2 tablespoons sugar
  • 2 large eggs
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons unsalted butter, softened
  • Black and white sesame seeds and/or poppy seeds (optional)

  1. In a measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. In the mean time, beat one egg.
  2. In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough. Stir in the yeast mixture and beaten egg until it forms a dough. Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper – but bread that’s hand kneaded is always better in my opinion). You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.
  3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 2 hours.
  4. Line a baking sheet with parchment paper. Using dough scraper or sharp knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
  5. Set a large pan of water on oven floor. Preheat the oven to 400 degrees with a rack in the center. Beat remaining the egg with 1 tablespoon water to make an egg wash, then brush on top of buns. Sprinkle with sesame seeds ( I used both sesame and poppy seeds. Try a little sea salt too!), pressing them in gently to adhere. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool. These can be frozen, then placed in a freezer bag for up to 2 to 3 months, When ready to use, let thaw at room temperature and heat or toast slightly, if desired.

Makes 8 4-5" buns.

By the way, a great online storage site for recipes is Pepperplate,com

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Thank you for the recipe. It is very helpful.

If you give a man a hamburger you feed him once, if you show him how to make a hamburger you teach him how to start a hamburger chain. Ray Kroc

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Thank you for the recipe. It is very helpful.

If you give a man a hamburger you feed him once, if you show him how to make a hamburger you teach him how to start a hamburger chain. Ray Kroc

I wonder how many recognize that name. Hint: he also owned the San Diego Padres.

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I like birotes better than bolillos,are they available or as popular in Mexico City as they are in Guadalajara?

No, we don't see birotes over here unless a tortas ahogadas place imports them from GDL.

Furthermore, we don't see bollilos that are worth eating; the Wal-Mart, Soriana, etc cotton-batting variety is what's available. Real bollilos, with dense crumb, crusty top, baked in a wood-fired oven? Never. I'm still on the hunt.

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The real and authentic Guadalajara torta ahogada is made with a bolillo salado. Not a birote. Any Tapatio will agree.

My wife who is a Tapatia didn't even hesitate when I asked her,bolillo salado was her answer.

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