Burger Buns & Cinnamon Rolls - Martin Bakes at Home
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- Опубликовано: 21 окт 2024
- Some doughs are so dynamic that you can make a whole range of treats with just one base recipe.
Today, Martin and Arlo are here to teach you to bake buns for burgers and hot dogs - and while they're at it, why not cinnamon rolls, too?
Follow along with the recipe and they'll guide you along: bakewith.us/Bu...
It really is so sweet to see a father and son enjoying such a project together. Not to mention the daughter's participation. I'm sure both children will remember these times with Dad very fondly throughout their lives, long after Dad has gone to that Celestial Bakery.
This was a fun watch. The smile Arlo had at the end was the best ❤️
This video was so fun to watch! Thank you all for sharing. ❤
Thanks for watching and baking with us! 💕 -🍰Grace
I've made this recipe a few times for burger buns and it's delicious. I'm a complete bread/baking novice and live at 6300 ft; I'm a decent cook but not baker. This burger bun recipe is so good and easy! I like to sprinkle the tops with bagel seasoning. I made the buns smaller (and also have two little kids so it's the perfect size for them). I didn't know I could make cinnamon buns from this recipe too - now my mouth is watering!!
Nice work! The bagel topping is a great idea!
Robyn@KAF
I used this recipe today to make hamburger buns. Instead of seeds, I topped them with Trader Joe's Everything But the Bagel blend. They came out absolutely delicious and were super easy to make. Thank you for another great recipe, King Arthur and Martin.
We're so glad to hear that they were a success! Thanks for baking with us! -👩🍳Morgan
Thanks Arlo for making me feel like I can do these. You are doing a great job!
Made these today. Great texture with just enough bite and chew, soft crust, great flavor. Family really enjoyed. Thank you to all three of you!
Thanks for the great instructions and background info!
Love watching Martin and Arlo.
Nice video, but you seem to forget that the upside will become the downside 22:11 once you flip the tray over after they are baked 13:37 , so, the nice, flat, "pretty", side should have gone on the bottom of the tray. Love these parent child videos, it inspires me to do more baking with my son (and daughter), you not only teach the recipe and techniques but also teach what patience looks like--thanks! Wishing that KAF could better fill the void that Hodgson Mills left.
I’ve used this recipe for buns but never thought I could make cinnamon rolls with it. Thank you.
Great video! When it comes to proofing, I have had good luck using a plastic Sterilite tray, about 16 x 22 inches, 6 inches deep. Invert the tray with a cup of boiling water underneath during final shaping. A half-sheet pan fits under it and provides a covered, moist environment for proofing. Works great!
I must be slow this morning. I've read and reread this and still can't imagine the configuration you've described. Perhaps a RUclips video in the making or a referral to one? Sounds like a great idea I'd like to try and replicate.
Another way to add seeds is roll top of buns on damp towel and then roll top in tray with seeds you are putting on top. Nice to see you teach your son.
I really enjoyed watching this video both of you are a great team!
Made last night in hamburger bun pan 6 of them. They were great! Buttery and did a great job containing the burgers!
Made these today for sliders. Exceptional!
Ooh, sliders sound good. Looks like we've got dinner settled! Thanks, Cynthia! -👨🍳Ethan
Hello. I made this recipe tonight and it was really good! My stand mixer is broken, so here's my question: For soft buns, how much should I hand-knead this dough? Should I err on the side of heavy kneading or would that make them tough? There's not much guidance on the KAF website for how long to knead; it just says "until smooth." Thank you!
Hi there McKenzie! Hand kneading will work well. We recommend about 7 to 8 minutes of kneading to make sure the gluten strands are fully developed. Longer won't hurt the dough, but it isn't necessary. Have fun! Robyn@KA
@@KingArthurBakingCompany How long on a stand mixer? And should it be sticky? Thank you!
Really informal and informative video. Loved seeing the interaction with your son. I can see my grandkids enjoying this too! Thanks for having Arlo there. When you do an egg wash, what kind do you do? I know that some will say use the whole egg and beat it really well others do just the egg white with a teaspoon of water, etc. Thank you again for doing this video. I do agree that the landscape format is better for viewing.
Hi Trisha, for the burger buns recipe there is actually just a butter coating, however an egg and a tablespoon of water is always a beautiful light egg wash, if you want something with a little more color depth and shine an egg straight is a good choice. Libby@KAF
In this video he said he did a egg wash instead of the butter. He stated he only did an egg.
I usually make 10 buns out of this recipe. It's still quite large. Very good recipe.
Hi Martin, I have learned so much from you. I really enjoy your videos. I did buy the red spatula and LOVE it! thank you. I have a cinnamon roll question please; Years ago a little lady showed me how to make cinnamon rolls, but she had us put the actual dough in the fridge over night before rolling out the rolls. I am wondering; is that because cinnamon might work against the yeast? Or is there another reason? all the recipes I can find say to roll out and assemble the rolls before the overnight rise in fridge. I do like the overnight rise because I love the added flavor but I am curious about this. Also I don't remember if we stuck it in right away or waited a certain amount of time? I hope I am making sense. I am going to try your dough here today. thanks so much.
Thanks for reaching out! This all makes sense. 😊 We're inclined to assume that the overnight proof of the unshaped dough may have simply been her preference. The dough can be proofed overnight for either rise, before or after shaping. The overnight rest for the first proof allows the dough to fully relax before shaping, which may have inspired the preference. Please let us know what you think of our recipe! -🥐Lily
@@KingArthurBakingCompany Oh yes I bet that is why she did it. I know often dough can be a little springy and hard to work with so the overnight rise would help with that. Thank you so very much :)
Your most welcome! Happy baking 😄 -🥐Lily
Thank you!!!! I enjoy your videos very much
Do you share the recipe or the techniques cuz I just bought a class and I'm wondering thank you
Hi, Amanda! We share both 😁 Is there a recipe we can share ahead of your class? -🍮Nicole
love these videos
Does Martin do a traditional kneading with this dough? He mixes it by hand briefly till combined then sets it aside so I’m not sure what his next step is. Traditional kneading? Periodic stretch and folds? Something else?
Hi there! This dough can be kneaded by hand or with a stand mixer, here Martin kneaded the dough by hand. Kindly, Morgan@KA
Where can I find the recipe? This looks so good!!!
It's on the King Arthur website: It's the one for burger buns and it adds the brown sugar (1 cup) and cinnamon before rolling it up as per this video. www.kingarthurbaking.com/recipes/beautiful-burger-buns-recipe
Thanks
Excellent! I'm now a subscriber.
Please have Martin create and post a separate recipe for the Cinnamon Rolls....please!
Hi Mark, you can follow diections using another recipe like this one bakewith.us/qup28
Kris@KAF
Hi Martin, can I use whole grain flour in this recipe ? I got talked into buying a 5 kg bag of organic wholegrain flour. Kind of wanting to use it for health reason as well. Thank you for the great recipe. Am going to buy your book on Amazon to support you. You are a great guy :)
Hi there, Piña! You'll want to take a look at our Baking With Whole Grains guide. bakewith.us/khn3f5 Generally, When whole wheat flour is used up to 50/50 with all-purpose flour, there’s no need to make a change in your favorite white-flour yeast recipe - the result should be quite similar to the original.
When whole wheat flour is substituted 100% for the white flour in a favorite recipe, allow the dough to rest for 20 to 30 minutes before kneading.
When whole wheat flour is substituted 100% for the white flour, adjust the dough consistency by adding 2 teaspoons additional liquid per cup of whole wheat flour used, to start. After giving the dough a rest, start to knead; if it begins to feel overly dry and stiff, add more liquid, enough to make a smooth, supple dough. If you'd like to learn more about substituting whole wheat flour for white flour take a look at this blog post: bakewith.us/mpq4tf Happy baking! Jonathan@KA
@@KingArthurBakingCompany thank you Jonathan for your reply. It is well explained. Thanks again.
I really enjoy the Martin Bakes at Home videos. Can you recommend a flat bakers scale and infrared thermometer like Martin uses?
Glad to hear it, Stanley! I just bought this scale for my sister-n-law and she is in love with it (bakewith.us/3rhe4). Oh boy, there are so many options for infrared thermometers. The 2 things I'd suggest paying attention to are
its temperature range, as in, it is important to have an idea of the environments you will using the thermometer and its accuracy/speed in which it will take a reading. Happy baking! Elisabeth@KAF
We're glad that you're enjoying this series, Stanley! We have lots of scales and thermometers available on our site, you can check them out here: bakewith.us/6lly7 Happy baking! Morgan@KAF
@@KingArthurBakingCompany The link in the reply above results in a not found message.
It seems like the links are working on our end. If you type what you're looking for in the search bar on our website, you should be able to find it. Kristen@KAF
@@KingArthurBakingCompany The link that Morgan sent me works fine but the link that Elisabeth sent results in BL.INK Link Not Found page. That OK I will find what I need at KAF or elsewhere. Thank You for your help.
Good one! thank you.
Cinnamon bun glaze: 2 c sugar, 2 T melted butter, 2 T milk & vanilla to taste
If I want to make this bun using whole wheat will the other ingredients and process be the same?
You can replace up to 25% of the flour with whole wheat without making any other changes. Happy baking! Becca@KAF
i don't have an egg but i think i'm going to make them with no egg and they'll probably be fine.
i have a good challah recipe i made up, i have a feeling it would make great hamburger buns too
Happy baking 🧡! -🍮Nicole
If I doubled this recipe, do I need to double the yeast?
Hi there - Your choice! If you don't, it will take longer to rise. Maybe you have some time on your hands so go for it! Elisabeth@KAF
I would like the recipe for Beautiful Burger Buns, please!😍
Hi there! You can find our Beautiful Burger Buns recipe here: bakewith.us/2jrzs. Happy baking! Kat@KA
What is the bread knife Martin is using?
Hi Andrea, I wasn't able to ascertain the exact knife Martin used but it could be this one: bakewith.us/zlmm6. Happy baking! Jonathan@KAF
@@KingArthurBakingCompany Martin's is an offset knife. So, the linked one is not it. Thanks for checking Jonathan!
Martin, I just noticed your belt buckle. Are you a former AF pilot?
Former opera singer! 😄 -🍮Kat
What can be added instead of egg
Hi Rinki. There are a few ways to substitute the egg here. You could combine 1 Tablespoon of flaxseed meal and 3 Tablespoons of water for each egg needed. Letting it sit and combine for a few minutes before adding it to your dough. OR, you could use the liquid from a can of chickpeas, called 'aquafaba' in lieu of an egg (one can, per egg). Hopefully that might help. Thanks so much for reaching out! Ethan@KAF
i have trouble getting the sound high enough on the home videos
Sorry about that! These were filmed in the early days of the pandemic using whatever equipment folks had on hand. We were kind of winging it and didn't have good microphones at the time. -👩🍳Kat
Ha! Every vegetarian's go to at a cookout, potato salad sandwiches for the win!
Why is this picture so tiny
Anyone catch the temp for baking the cinnamon rolls???😅
We like 350° for baking cinnamon rolls most of the time, but if you've got them and the burger buns in the oven at the same time, 375° won't hurt them, just keep a close eye on them to avoid burning. 😊 -👩🍳Kat
Thatnks Kat! I did them at 400 for about 20 min and they came out nicely!
Why is this vertical?
Americans
Well, I have never met or seen someone with the same name... And I like to make bread too lol, although not as well.
Secret twins! 😂 Kat@KA
Close! You have an extra s.
Great video. Can you make hot dog buns from this recipe?
You sure can Efrain, For hot-dog buns, in Step 3, roll the balls into cylinders, 4 1/2" in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top. Enjoy! Jonathan@KA
@@KingArthurBakingCompany Thank you so much for your quick reply. I can't wait to try.
So butter is added to the dough on the video only. No butter added in the print recipe. Print recipe calls for butter "wash" not egg wash. Egg added to the dough on print recipe, but it doesn't say first scramble (first timers wouldn't necessarily know that!). Shame the recipes and prep are not the same; they, like dough, should be proofed!
There are 6 hamburger bun recipes on the King Arthur site. One definitely has butter and is called Beautiful Burger buns. www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe . The other does not.
I thought this was going to show how to make the dough for burger buns. Videos starts out AFTER the dough is made and continues to jump around. VERY disjointed. I'll look for a more coherent and instructive recipe video. Won't recommend this mish-mash mess of a video.
And this is a company sponsored video?????
Hi, Carl! This is a technique video to show dough shaping, rather than a recipe video. -👩🍳Kat
@KingArthurFlour I love to watch the recipe videos and kids should be involved from young age for cooking ,its fun and lot better then Tv and those or iPad/iphone. My own kids who are grownups now are not finding hard to survive of their own. But I hope Mr. Martin keeps king Arthur cooking shows and family involvement separate. And this Arlo kid always says that he has done every recipe many times and then he kind of doesn't know what is he doing ? Humble request Mr. Martin when you are giving instructions or in middle of the sentence, will you please finish the whole thought process before jumping on to the next task? On King Arthur website your recipes are excellent and difficult and videos are the best option to execute the recipes right way but not the way these videos are made.
Sorry about the harsh writing but after watching three to four videos , I had to write my opinion.
Thanks for sharing your thoughts, S D. We appreciate feedback on our content and for the compliment on our website’s recipes! Thanks for also letting us know that there are points of conversation in these videos that you’ve found difficult to follow. By nature, these videos are meant to be more informal - an unscripted, single-shot take, and many of which are made in the informal setting of Martin’s own home. We certainly want to make sure that everyone is able to follow along, though, and are happy to share the message forward. Happy baking! Jesse@KAF
@@KingArthurBakingCompany I love the videos with Martin and Arlo and have no issues following his train of thought. I appreciate the effort he and his family are putting into making these - to entertain and enlighten those of us less used to baking with dough. Appreciate & enjoy every one!!! Kudos to Martin for his easy manner and getting his son to do some of the work too.
Martin and Arlo are awesome together! I’ve made the buns several times and they are fabulous. Thanks for your videos.