I made these tonight and while I think the recipe is spot on, mine came out a bit hard, dry and overcooked. What did I do wrong? Surely overcooked but any other suggestions for my next try? Baking tray too big, not enough rise, not enough egg wash, ...? Thanks!!
ok, and for those who really want the metric system measurements, here they are: 3 1/3 cup = about 450 grams of flower 1 package dry yeast = 7 grams 1 cup of water = 240 ml 1 large egg = exactly the same :) 3 tablespoons of butter = molten 45 ml or hard 42 grams 3 tablespoons of sugar = 37.5 grams 1 1/4 teaspoons of salt = about 5 grams 1 tablespoon of milk = 15 ml 375 Fahrenheit = 190.5556 degrees Celsius so 190 C :) your welcome :) And foodwishes, thank you very much for this recipe, it is indeed delicious.
I just made these today--I like bigger buns so I made only six-perfect large size. These guys were not only great they were the best hamburger buns I have ever had. I used poppy seeds rather than sesame and that made them even more special. I have looked for a poppy seed hamburger buns for years and could never find any. BTW--That's the first time I have baked anything from scratch in my entire life. Very simple and delicious!! Thanks chef
rick savage well done rick. How are your buger bun making skill one year later? I like the idea of the poppyseeds, we do that a lot in England.. or used to at least..
My baking skills have gone from a D- 2 years ago to about a b-- to day-I still have a lot to learn-but this video and recipe got me started making all kinds of goodies!!!
And for us using the metric system... Ingredients for 8 large hamburger buns: 1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast) 2,4 dl very warm water 1 large egg 3 tablespoons butter 3 tablespoons sugar 1 1/4 teaspoons salt 450 gram all-purpose flour (about 8,5 dl) Note: add 1,2 dl of the flour to the yeast and water, and then the remainder before kneading for the tops: 1 egg beaten with 1 tbsp milk sesame seeds *bake at 190C for 15-17 minutes
I make these once a week. Double recipe. They don't last that long. and there are only two of us in our household. Is that enough testament as to how good and easy these are to make? It is about $0.75 to make, too. You'd spend $5 to buy them. Thanks, Chef John!
Just made these. Followed recipe exactly. He wasn’t lying. Best hamburger bun ever. Held up perfectly. Also made his ultimate berry crumble for dessert. Delish!
Winter snow storm, and stuck at home.. so, I gave this a try. I didnt expect much, as my baking skills are quite sad. They turned out so perfect, that I had to get in the car and risk the ice & snow covered roads to get some fresh ground beef to make a burger. Chef John almost killed me today..
we got stuck in a mountain hut these days, the kitchen and storage were well organized, so I was able to give this recipe a try...WITHOUT a machine BTW...the others were laughing an kidding at me the whole time...but just to the point when I started to stuff these buns right out of the oven with lettuce cucumber tomato special sauce an slices of roastbeef (sorry, we couldn't get hamburger patties)...for about half an hour..nobody was laughing...and, as I remember..nobody was TALKING either...it was pure joy...thanxx Chef...greets from bavaria
Chef John, you are my hero. You are the wind beneath my buns. Great voice, excellent sense of humor, witty, clever, wise and the way your speech pattern rises at the end of your sentences is just adorable. Your making the world a better place to be recipe by recipe!
I made these today, recommended by my twin who made them yesterday. They are the best and what I loved about them is they did not fall apart, like store bought buns. Thank you, Food Wishes for the best ever hamburger buns recipe and the fabulous end result.
Boy is that the truth. One of the one's that bugs me the most is the MSG scare, yet none of those people stop eating tomatoes, Parmesan or mushrooms. ruclips.net/video/k1oR0EYaOHY/видео.html
@Sanja Filipovic Speaking of igrnorance..... "High dose, synthetic and isolated dietary supplements - what I call HSAIDS - make up 98% of the products available to consumers. These unnatural supplements are one of two categories of dietary supplement, the other being truly natural supplements. It’s the research on unnatural dietary supplements (the HSAIDS) that show both ineffectiveness and increased risk of death. Truly natural dietary supplements are made from freeze-dried real food, or otherwise are not heated, and the nutrients they contain are natural doses without added synthetics. Fish oil (containing EPA/DHA), flax oil (containing alpha-linolenic acid), and vegetable or fruit concentrates containing many nutrients are common examples. Unfortunately, most fruit and vegetable concentrates used in dietary supplements are dried with very high heat, destroying various nutrients. They don’t supply much nutrient but are used in the supplement to make it appear natural, while all the nutrients listed on the label come from synthetic or other unnatural additions. These so-called “whole food” supplements containing fruit or vegetable concentrates have to be “spiked” with synthetic vitamins and other unnatural nutrients in order to list any appreciable amounts of nutrients. Read the supplement facts panel carefully. Some companies even claim their products are made from real food with real vitamins when, in fact, they feed synthetic vitamins to yeast, then harvest the yeast to use in supplements. Unfortunately, the USDA is yet to address this issue, and the label information won’t let you know the truth, unless the dose is high enough. Naturally Occurring Vitamins Provide a Health Benefit. The human body was designed to absorb nutrients from food, not synthetic chemicals. Man has never, and will never, replace or improve upon nutrition provided by nature. This is why nutritional supplements should be made from fruits, vegetables, animals, and herbs. read more: Serious Dangers of Synthetic & Unnatural Vitamins by Dr. Phil Maffetone
Second time making them last night and I had to cut my guest list down to 8 since everyone heard about last time. These are soo good! Pared them with home ground Tri tip burgers and it was delicious! Thank you chef John!
These buns are truly "the best for hamburgers!" It holds the meat and other fillings in until you finish eating the whole burger. Brioche buns are too soft and sweet, they tear apart or get soggy and the burger collapses. Store-bought ones don't taste good. But these Chef John buns are JUST RIGHT for the burgers!! I usually have not so much luck with bread baking, but these turned out so perfect. Thank you, Chef.
I made these for our BBQ pulled pork and now I am forever making hamburger buns! Thanks so much! These are great! So easy and way better then store bought hands down!
I just, so much, enjoy Chef John's tutorials! Entertaining, so funny, and very informative. "Sir Mix-A-Lot", LOL! I just love it! Thank you, Chef!!!!!! You are my 'go-to, instructor for making foods!!!
Just made this without the sesame seeds and mixer. Kneaded the dough by hand and it was amazing! So moist and professional looking/tasting. Bun was dense and chewy. Thank you Chef!
I've made these buns several times, but I make 12 buns (roughly 65 g each) because I prefer smaller buns! The buns have turned out perfect and beautiful every time. Thanks, Chef John, for your great instructions and video!
I can NOT say enough about how tremendous these buns are. I haven’t bought buns since I started making these about three months ago. I do not vary the recipe at ALL, except to make 10 slightly smaller buns as opposed to the eight. Still perfect for quarter to half-pound burgers. They are easy and delicious! ❤️❤️
I thought these would be difficult because my bread always comes out too dense or dry or something. But these turned out AMAZING. I made them by hand cause I don't have a mixer and I was really worried but the final result was exactly like Chef John described -- light, fluffy, springy, but definitely sturdy. A simply perfect bun. Thank you Chef John! :D
I've made these several times now, and each time they have turned out GREAT...! The only change made by me is I used only 1T of sugar - So glad you shared this recipe/vid - It's Great...!
I made these yesterday, they were so light and so good, best burger bun I have ever had, but I made mine bigger and my wife's smaller, she eats like a bird and never finishes her meals. John, you are the best.
I thought I will go left when flattening the dough balls, but man, this is the best buns recipe I have ever tried. I left the dough a bit sticky, it was hard to make a ball with it for proofing, but then, the final result was soft, elegant, bouncy bun! You can go no wrong with Chef John!
I am going to make these, I am going to perfect making these and then I will be ready for the post apocalypse selling burgers to weary travellers using meat of questionable origin.
@@MrShazaamable Oddly enough, I did. Never baked bread worth eating (other than quick breads). Just had these again tonight with some sloppy joes. Didn't put on any sesame seeds, though. :D
Dear Chef John, you have no idea how many times, mid preparation, I rushed back to youtube watching the steps again and again.. Your instructions are very clear.. I am just a tad slow :-) plus I just love this video. I can watch again and again and it makes me happy :-) Now the bun is on the final proofing. I can't wait.
You have the most peculiar (and funny) speaking pattern - but the video is EXACTLY what I want in my cooking videos; to the point, detailed and specific. I'm a fan!
Made these today roughly according to your recipe and, no joke, they turned out PERFECT, admitting I left the dough rise for 1 not 2 hours and 30 mins not 1 hour cos I couldn't be bothered. Nonetheless they were amazing. Thanks a lot Chef John
Sorry I'm about 7 years late to the party but I just tried this recipe today and these buns were the best I've ever had. Better late than never, right?
Oh my, I made these tonight and my husband said that these were the best Hamburger Buns he's ever had-soft, flavorful and buttery. Thank you for sharing. No more store bought buns for us. Amazing.
@@MrBPDude I kept 4 out and made a sandwich for hubby to take to work and I ate one today on a blackbean burger, still fresh. I kept them on the counter in a plastic storage bag. I put the other two in the freezer for when we have burgers again.
I have made these buns three times! My husband and teenage boys love them! I've also made these in the hotdog version. Thank you so much! I've made this kneading by hand and with a mixer and both have turned out beautifully!
OK! I made these buns yesterday (March 23,2019) and let me just tell you these were the MOST wonderful buns EVER! I made these without using a dough hook! And these buns still came out like FiRE!!!! AWESOME!!!! BEST RECIPE of ALL TIME!!!!
Made these for the umpteenth time yesterday but accidentally browned the butter (really browned, like you do for oatmeal cookies) and they came out really tasty. Pretty fool-proofed recipe!
These are the best buns, ever! I prepared them according to recipe but I made it in my Bread Machine on dough setting. Removed and shaped for second rise. They came out perfectly, light and fluffy and the taste was fantastic! Absolutely, the best buns I've ever had. This is most definitely a keeper. Thanks, Dave.
Man made these today and were super easy to do, my son did most of it and they came out amazing, and smelled so good I couldn't believe it! Thanks Chef John!
I came here because I was curious about how to make hamburger buns and the first thing that kept me watching was the way you were talking lol I'm subscribing! And then omg your sir mix a lot jokes were just over the roof hilarious! I'm dying here.
I just made this buns, was a little hesitant adding the sugar, but they didn't taste sweet at all, Im definitely making them again and again. The best hamburger buns ever!
I loved this recipe. I made them about a week ago and have enjoyed them several times. I put them into baggies (two each) and freeze them. When they are needed, I wrap them in foil, put them into my countertop oven at 300 or 400 for maybe 3-4 minutes and then shut the oven off and let them sit while I go about my business as they thaw (which is usually drinking a cup of tea). Then the buns are ready and taste like they just were cooked. These buns are perfect. They are the BEST thing I have cooked from a RUclips recipe ever I think. I did have to add maybe another 1/4 cup of flour. Using the stated amount, the "dough" was so wet it was like an extra thick cake batter. But I remembered something my hero, Chef John said (as he was poking the dough with his fingers). "And you can see here, it's definitely a little sticky but it's not attaching to my fingers. Oh, it wants to stick, but it's not sticking". This statement is perfect and very valuable for any bread recipe. It tried to stick to my finger tips but pulled off and I removed my finger. I just added a heaping tablespoons of flour one at a time while the blender did it's thing with the dough hook until I got to that point. A perfect recipe which measures the water and flour in grams of weight would be nice, but the touch method worked fine. And I didn't bother with the egg brushing. I saw no need for the extra mess. I put some flour on top to keep the tea towel from sticking during raising and the finished product was just beautiful. Looked like something from the Model Bakery.
So i tried these buns yesterday and they came out perfect! I am not the best cook out there but they looked like out of a magazine and tasted amazing. Also the texture is perf. Fluffy and light but also strong enough to hold everything together and not fall apart after adding the patty and loads of other stuff. I am definitely making these again because they were just so easy and did not disappoint! Also i just love listening to chef john 😄
Made these tonight. Super amazing. Fluffy and hold their shape veryyy well. The store-bought ones crumble very easily and dont have much flavor. This is a true hamburger bun!!! thanks chef John. You never seize to surprise me.
Ingredients for 8 large hamburger buns: 1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast) 1 cup very warm water 1 large egg 3 tablespoons butter 3 tablespoons sugar 1 1/4 teaspoons salt 1 pound all-purpose flour (about 3 1/2 cups) Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading for the tops: 1 egg beaten with 1 tbsp milk sesame seeds *bake at 375 degrees F. for 15-17 minutes Ur website sucks
Ingredients for 8 large hamburger buns: 1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast) 1 cup very warm water 1 large egg 3 tablespoons butter 3 tablespoons sugar 1 1/4 teaspoons salt 1 pound all-purpose flour (about 3 1/2 cups) Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading for the tops: 1 egg beaten with 1 tbsp milk sesame seeds *bake at 375 degrees F. for 15-17 minutes
I made these last night because going to the grocery store just for hamburger buns didn’t seem like a necessary trip under the new covid-19 recommendations. I’m so glad I made these. They were amazing! Even my five year old, who previously hated hamburgers, ate a burger and said it was delicious. Thank you for converting my burger hating kid into a burger loving kid.
I've been making these now for going on 5 years. Always watch the video again at the start of burger season. They always get compliments. I do end up dividing the the dough into ten buns though. Weigh it in grams and slip the decimal. They freeze beautifully.
@@keishchellethurston5341 I freeze the baked buns. I put them individually in those fold over sandwich baggies, and then put them into a larger resealable bag, and yes I reuse the fold over bags. With the cost of energy going up, why heat the oven more than once, and the freezer is on all the time anyway. And they are small enough you don't have to plan ahead. Get them out when you heat the bbq, and by the time the burgers are on side 2 you can slice the buns and put them on to warm and get some nice grill marks. If I'm using them for other sandwiches, I usually put them in the toaster oven for a couple of minutes (like grilled chicken breasts or pork cutlets smothered with sauteed mushrooms and roasted peppers - although I prefer dried hot pepper flakes to Chef John's beloved cayenne).
GREAT recipe... GREAT video... LOVED it... BUT... DUDE... CALM down...!!! OMG... I'm not used to that type of talking... was KILLING me there Mr. Sir MIXALOT...! - Great - great video man... thank you :-D
I made these today, chef John, and they turned out so great that the family complimented the bread more than the pulled pork. I need to up my culinary game. Thanks a ton.
Dammmnnn.. Tried it. Toped with bacon, Medium Rare meat, onions, lattice, a home made burger sauce, pickles. Best. Burger. Ever. By the way, the rising times where totally messed up. I didn't activate yeast and shit, just put everything in a bowl, because I'm only using fresh yeast (1/2 cube of fresh yeast = 1 package dry yeast). After an hour i watched for the dough and crap, that thing has quadrupled... So I decided it was ready after half the rising time. After that the rising with formed buns... It went absolutely mad. after a quarter hour I decided it was ready to bake because those things tripled in Size. And they got even bigger when I baked them.... So let's just say that things got absolutely MASSIVE. Thought that recipy would be like 8 medium sized burgers ... But that was wrong. The 8 peaces where for 3 people ( calculated, that all eat two and two are spare). We basically spent the whole weakend eating nothing else then burgers :D
Oh my goodness, I laughed and laughed and laughed at your comment! 😂Laughed so loud my upstairs neighbors came down to see if I was okay! Haha,hahaha! #BigBunz
I made this recipe today, 03/31/20, COVID lockdown baking marathon. Following the recipe was easy and my results were consistent with Chef's. The taste was very satisfying and the texture and structure are perfectly suited as advertised. Thanks Chef John.
Check out his latest creation: Bacon meatloaf burgers! That meatloaf, along with russet potatoes cut into french fries, is something you could can into Mason jars. So, on a blustery, wintery day, when the desire for burgers hits you, whip up these buns. Next, go to your pantry and pull out a jar of Bacon Meatloaf and French Fries. Reserve the grease and cut the loaf into patties that you then pan-sear to warm up. For the french fries, the potatoes will have been fully cooked during the canning process, which in this context means they were parboiled. So, drain the fries, gently pat them dry with paper towels, put the reserved grease into a skillet and fry up the french dries until golden brown. And there you have it: Delicious homemade burgers and fries, prepared out of your food storage -- and you didn't have to venture out into the winter weather to buy the ingredients!
Ioana Pilat what are you talking about, from scratch, there isn't any other way to make a hamburger it's not like you can buy a box of hamburger mix from the store, here's how you make them but keep in mind this might be too hard for you to understand, you season any ground meat of your choice to taste preferably with salt and pepper then you proceed to cook with any method of your choice and once done you top with anything of your choosing congratulations now you know to make a burger maybe one day you'll learn how to boil water
Thomas Brummel, someone woke up on the wrong side of the bed. English is not my first language, I'm sorry if I used the wrong word to express myself. You do know you can put more than salt and pepper in on your ground meat to make a nice burger, don't you? And different kinds of meat may need different types of herbs and ways of cooking, etc. I'm glad you're happy with your basic recipe, but I wanted to learn something new.
Ioana Pilat I said any seasoning of your choice, salt and pepper being the most commonly used but you could put cinnamon on it for all I care just quit being so useless and figure out how you want to make the burger without being told how as Chef John would say that's you cooking
I was going to note this as well until the author's list of "weird ingredients" included "whole grains". I am suspect he was making fun of those that judge based on ingredient lists but don't understand what those ingredients are (e.g. "Foodbabe").
i just made these. I had never made hamburger buns before and found this recipe. I added a wee bit of milk and all I had was APF so i kneaded longer for better gluten development. I used poppy and sesame seeds. These are hands down the best hamburger buns i have ever had. Thanks for another recipe win.
Buzz Zu LOL, he's referring to the original "Baby Got Back" by Sir Mix a Lot. Nikki Minaj sampled that song in Anaconda. He's not a troll guys. He's probably just too young to know this. Be nice, people.
Great recipe. I make all of my own bread, stone ground in my kitchen. Made this with 2 C organic white flour and 1 cup whole wheat. Added 1 tsp of wheat gluten. Best I've made so far. Thanks Chef John!
I just made these today. I was worried that I hadn't kneaded them enough and maybe hadn't let them rise enough - and then they came out of the oven just right. They are so pillowy and lovely. Thank you!
I made this yesterday and it was successful. It was my first successful baking BTW. First, my dough wasn't rising so I covered my dough with a wet towel instead and it finally rose. Thank you chef John. I always watch your videos and yesterday was the first time I tried your recipe. :D
Aloha Chef John, I made this buns today! Since our local Loveʻs Bakery closed down, and we donʻt get local bread anymore, itʻs all gonna come from the mainland. Blessing in Disguise that Loveʻs in Hawaiʻi closed, as this made me look for a bun receipe. I love all your receipeʻs and this one is wonderful. No weird stuff in my bread I canʻt pronounce. Great buns, Chef John!! Mahalo
HOLY CRAP!! I have never baked any kind of bread or hamburger buns and I'm so happy to have made this recipe, now i don't have to buy burger buns for my restaurant i can just make them myself! Thank you for this awesome recipe!!!
These are absolutely perfect! I made these last night. They were the biggest, puffiest, shiniest buns. 8 large buns too! I am going to try this same recipe to make loaf bread next week.
Check out the recipe: www.allrecipes.com/Recipe/233652/Homemade-Hamburger-Buns/
Wow
can I use bread flour instead of ap?
I made these tonight and while I think the recipe is spot on, mine came out a bit hard, dry and overcooked. What did I do wrong? Surely overcooked but any other suggestions for my next try? Baking tray too big, not enough rise, not enough egg wash, ...? Thanks!!
I'm getting ready to pull these out of the oven. I'm an avid bread Baker but have never made hamburger buns.
I just ended up here because of a link from Mayuko's channel. :D
ruclips.net/video/_pg0blSh3hE/видео.html
ok, and for those who really want the metric system measurements, here they are:
3 1/3 cup = about 450 grams of flower
1 package dry yeast = 7 grams
1 cup of water = 240 ml
1 large egg = exactly the same :)
3 tablespoons of butter = molten 45 ml or hard 42 grams
3 tablespoons of sugar = 37.5 grams
1 1/4 teaspoons of salt = about 5 grams
1 tablespoon of milk = 15 ml
375 Fahrenheit = 190.5556 degrees Celsius so 190 C :)
your welcome :)
And foodwishes, thank you very much for this recipe, it is indeed delicious.
LIFE SAVER. Thank you so much!
So kind chef thank a lot
Thanks brother
Can it be any kind of flower? (I prefer roses).
Thanks man
I just made these today--I like bigger buns so I made only six-perfect large size. These guys were not only great they were the best hamburger buns I have ever had. I used poppy seeds rather than sesame and that made them even more special. I have looked for a poppy seed hamburger buns for years and could never find any. BTW--That's the first time I have baked anything from scratch in my entire life. Very simple and delicious!! Thanks chef
rick savage well done rick. How are your buger bun making skill one year later? I like the idea of the poppyseeds, we do that a lot in England.. or used to at least..
jim bo I didn't know that was a thing! I used poppy seeds because I always have them, unlike sesame seeds. Nice to know others do the same. ☺
My baking skills have gone from a D- 2 years ago to about a b-- to day-I still have a lot to learn-but this video and recipe got me started making all kinds of goodies!!!
That’s awesome! Thanks for sharing
Lol, i like bigger buns too...
And for us using the metric system...
Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)
2,4 dl very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
450 gram all-purpose flour (about 8,5 dl)
Note: add 1,2 dl of the flour to the yeast and water, and then the remainder before kneading
for the tops:
1 egg beaten with 1 tbsp milk
sesame seeds
*bake at 190C for 15-17 minutes
thank u so much❤
You saved the day! Thanks!
Skelld b
Wow, you're a star!
thank you so much,
I make these once a week. Double recipe. They don't last that long. and there are only two of us in our household. Is that enough testament as to how good and easy these are to make? It is about $0.75 to make, too. You'd spend $5 to buy them. Thanks, Chef John!
Just made these. Followed recipe exactly. He wasn’t lying. Best hamburger bun ever. Held up perfectly. Also made his ultimate berry crumble for dessert. Delish!
Winter snow storm, and stuck at home.. so, I gave this a try. I didnt expect much, as my baking skills are quite sad. They turned out so perfect, that I had to get in the car and risk the ice & snow covered roads to get some fresh ground beef to make a burger. Chef John almost killed me today..
Yeap!
hwoods01 Wow, What an Adventure
we got stuck in a mountain hut these days, the kitchen and storage were well organized, so I was able to give this recipe a try...WITHOUT a machine BTW...the others were laughing an kidding at me the whole time...but just to the point when I started to stuff these buns right out of the oven with lettuce cucumber tomato special sauce an slices of roastbeef (sorry, we couldn't get hamburger patties)...for about half an hour..nobody was laughing...and, as I remember..nobody was TALKING either...it was pure joy...thanxx Chef...greets from bavaria
That sounds DELICIOUS!
Totally worth it..
Don't look for another recipe, these are perfect! Soft and fluffy with no hard crust. Will definitely be making them again. Thank you
Chef John, you are my hero. You are the wind beneath my buns. Great voice, excellent sense of humor, witty, clever, wise and the way your speech pattern rises at the end of your sentences is just adorable. Your making the world a better place to be recipe by recipe!
"My burgers don't want none unless you've got buns, hun." wth! hahahaha
me too😂😂😂
I made these today, recommended by my twin who made them yesterday. They are the best and what I loved about them is they did not fall apart, like store bought buns. Thank you, Food Wishes for the best ever hamburger buns recipe and the fabulous end result.
"All kinds of weird ingredients, like riboflavin and whole grains" chef, you slay me.
Reece Crump Riboflavin is vitamin B2.
😂
I thought the same thing
When people are ignorant they think that something that they dont know is unnatural smh
Boy is that the truth. One of the one's that bugs me the most is the MSG scare, yet none of those people stop eating tomatoes, Parmesan or mushrooms.
ruclips.net/video/k1oR0EYaOHY/видео.html
@Sanja Filipovic Speaking of igrnorance.....
"High dose, synthetic and isolated dietary supplements - what I call HSAIDS - make up 98% of the products available to consumers. These unnatural supplements are one of two categories of dietary supplement, the other being truly natural supplements. It’s the research on unnatural dietary supplements (the HSAIDS) that show both ineffectiveness and increased risk of death.
Truly natural dietary supplements are made from freeze-dried real food, or otherwise are not heated, and the nutrients they contain are natural doses without added synthetics. Fish oil (containing EPA/DHA), flax oil (containing alpha-linolenic acid), and vegetable or fruit concentrates containing many nutrients are common examples.
Unfortunately, most fruit and vegetable concentrates used in dietary supplements are dried with very high heat, destroying various nutrients. They don’t supply much nutrient but are used in the supplement to make it appear natural, while all the nutrients listed on the label come from synthetic or other unnatural additions. These so-called “whole food” supplements containing fruit or vegetable concentrates have to be “spiked” with synthetic vitamins and other unnatural nutrients in order to list any appreciable amounts of nutrients. Read the supplement facts panel carefully.
Some companies even claim their products are made from real food with real vitamins when, in fact, they feed synthetic vitamins to yeast, then harvest the yeast to use in supplements.
Unfortunately, the USDA is yet to address this issue, and the label information won’t let you know the truth, unless the dose is high enough.
Naturally Occurring Vitamins Provide a Health Benefit. The human body was designed to absorb nutrients from food, not synthetic chemicals. Man has never, and will never, replace or improve upon nutrition provided by nature. This is why nutritional supplements should be made from fruits, vegetables, animals, and herbs.
read more: Serious Dangers of Synthetic & Unnatural Vitamins by Dr. Phil Maffetone
Second time making them last night and I had to cut my guest list down to 8 since everyone heard about last time. These are soo good! Pared them with home ground Tri tip burgers and it was delicious! Thank you chef John!
These buns are truly "the best for hamburgers!" It holds the meat and other fillings in until you finish eating the whole burger. Brioche buns are too soft and sweet, they tear apart or get soggy and the burger collapses. Store-bought ones don't taste good. But these Chef John buns are JUST RIGHT for the burgers!! I usually have not so much luck with bread baking, but these turned out so perfect. Thank you, Chef.
I genuinely love your tone of voice and delivery
I made these for our BBQ pulled pork and now I am forever making hamburger buns! Thanks so much! These are great! So easy and way better then store bought hands down!
Yes, you are the boss of your bun.
An endless supply of dad jokes my wife and kids hate. Thank you.
I just, so much, enjoy Chef John's tutorials! Entertaining, so funny, and very informative. "Sir Mix-A-Lot", LOL! I just love it! Thank you, Chef!!!!!! You are my 'go-to, instructor for making foods!!!
I didn't expect the Sir Mix-a-lot jokes. Great stuff.
Meh
Just made this without the sesame seeds and mixer. Kneaded the dough by hand and it was amazing! So moist and professional looking/tasting. Bun was dense and chewy. Thank you Chef!
I've made these buns several times, but I make 12 buns (roughly 65 g each) because I prefer smaller buns! The buns have turned out perfect and beautiful every time. Thanks, Chef John, for your great instructions and video!
I can NOT say enough about how tremendous these buns are. I haven’t bought buns since I started making these about three months ago. I do not vary the recipe at ALL, except to make 10 slightly smaller buns as opposed to the eight. Still perfect for quarter to half-pound burgers. They are easy and delicious! ❤️❤️
I thought these would be difficult because my bread always comes out too dense or dry or something. But these turned out AMAZING. I made them by hand cause I don't have a mixer and I was really worried but the final result was exactly like Chef John described -- light, fluffy, springy, but definitely sturdy. A simply perfect bun. Thank you Chef John! :D
I've made these several times now, and each time they have turned out GREAT...! The only change made by me is I used only 1T of sugar - So glad you shared this recipe/vid - It's Great...!
I made these yesterday, they were so light and so good, best burger bun I have ever had, but I made mine bigger and my wife's smaller, she eats like a bird and never finishes her meals. John, you are the best.
I thought I will go left when flattening the dough balls, but man, this is the best buns recipe I have ever tried. I left the dough a bit sticky, it was hard to make a ball with it for proofing, but then, the final result was soft, elegant, bouncy bun! You can go no wrong with Chef John!
I am going to make these, I am going to perfect making these and then I will be ready for the post apocalypse selling burgers to weary travellers using meat of questionable origin.
+Christmas Crustacean Is that a Fallout joke? Hahaha...
😂😂😂
Heres the apocalypse dude, fulfil your burger stand promises 😂
The apocalypse came.. did you perfect them yet?
@@MrShazaamable Oddly enough, I did. Never baked bread worth eating (other than quick breads). Just had these again tonight with some sloppy joes. Didn't put on any sesame seeds, though. :D
Dear Chef John, you have no idea how many times, mid preparation, I rushed back to youtube watching the steps again and again.. Your instructions are very clear.. I am just a tad slow :-) plus I just love this video. I can watch again and again and it makes me happy :-)
Now the bun is on the final proofing. I can't wait.
How much butter and sugar do use use, I got the one egg?
I like big buns and I cannot lie! You othet bakers cant deny!
Best comment for the day :P
😂😂
How many of you were singing the tune, as you read this comment?! Me!
I just made these. And to think of all the time I wasted trying to make sour bread that tasted good. Perfect recipe. Thank you, Chef John!
You have the most peculiar (and funny) speaking pattern - but the video is EXACTLY what I want in my cooking videos; to the point, detailed and specific. I'm a fan!
Yeah, I just clicked out of a video for hamburger buns that was 38 minutes long - seriously?
Made these today roughly according to your recipe and, no joke, they turned out PERFECT, admitting I left the dough rise for 1 not 2 hours and 30 mins not 1 hour cos I couldn't be bothered. Nonetheless they were amazing. Thanks a lot Chef John
Same for me. Much less rising time. In the oven, light on.
Sorry I'm about 7 years late to the party but I just tried this recipe today and these buns were the best I've ever had. Better late than never, right?
check out joshua's, they are a strong contenter for the #1 spot along with these - just because of how easy john's are to make.
...any body else, and I would not be able to handle the way he talks, but for some reason, I like it. Great recipes. I´ve tried a lot of them.
Oh my, I made these tonight and my husband said that these were the best Hamburger Buns he's ever had-soft, flavorful and buttery. Thank you for sharing. No more store bought buns for us. Amazing.
Do they stay fresh for a while? (can you make them day before usage?)
@@MrBPDude I kept 4 out and made a sandwich for hubby to take to work and I ate one today on a blackbean burger, still fresh. I kept them on the counter in a plastic storage bag. I put the other two in the freezer for when we have burgers again.
I have made these buns three times! My husband and teenage boys love them! I've also made these in the hotdog version. Thank you so much! I've made this kneading by hand and with a mixer and both have turned out beautifully!
Made these the other day for a birthday and they were the most amazing, soft, filling Buns I had ever tasted
...
I will never buy hamburger buns again. This are delicious! !!
Made these late last night for hamburgers today but they didn’t make it past breakfast. Everybody loved them toasted with jam. So good!
How much sugar and butter?
You are my source of comfort every Friday when I cook and think about my family, Thank you!
OK! I made these buns yesterday (March 23,2019) and let me just tell you these were the MOST wonderful buns EVER! I made these without using a dough hook! And these buns still came out like FiRE!!!! AWESOME!!!! BEST RECIPE of ALL TIME!!!!
Just made these yesterday. Big success. Great recipe. Going to use the same dough for some Kaiser rolls next.
Who'se watching this in 2020 during quarantine like me 😁😁
Me
Made these for the umpteenth time yesterday but accidentally browned the butter (really browned, like you do for oatmeal cookies) and they came out really tasty. Pretty fool-proofed recipe!
These are the best buns, ever! I prepared them according to recipe but I made it in my Bread Machine on dough setting. Removed and shaped for second rise. They came out perfectly, light and fluffy and the taste was fantastic! Absolutely, the best buns I've ever had. This is most definitely a keeper. Thanks, Dave.
Man made these today and were super easy to do, my son did most of it and they came out amazing, and smelled so good I couldn't believe it!
Thanks Chef John!
And as always, Chef John's hip hop knowledge is on point.
I came here because I was curious about how to make hamburger buns and the first thing that kept me watching was the way you were talking lol I'm subscribing! And then omg your sir mix a lot jokes were just over the roof hilarious! I'm dying here.
I just made this buns, was a little hesitant adding the sugar, but they didn't taste sweet at all, Im definitely making them again and again. The best hamburger buns ever!
Luz Padilla The sugar is just so the yeast can feed. It's not even that much. Simple baking.
lol the sugar is not to sweeten the dough. its for the yeast
The sugar is needed to activate the yeast.
I loved this recipe. I made them about a week ago and have enjoyed them several times. I put them into baggies (two each) and freeze them. When they are needed, I wrap them in foil, put them into my countertop oven at 300 or 400 for maybe 3-4 minutes and then shut the oven off and let them sit while I go about my business as they thaw (which is usually drinking a cup of tea). Then the buns are ready and taste like they just were cooked. These buns are perfect. They are the BEST thing I have cooked from a RUclips recipe ever I think. I did have to add maybe another 1/4 cup of flour. Using the stated amount, the "dough" was so wet it was like an extra thick cake batter. But I remembered something my hero, Chef John said (as he was poking the dough with his fingers). "And you can see here, it's definitely a little sticky but it's not attaching to my fingers. Oh, it wants to stick, but it's not sticking". This statement is perfect and very valuable for any bread recipe. It tried to stick to my finger tips but pulled off and I removed my finger. I just added a heaping tablespoons of flour one at a time while the blender did it's thing with the dough hook until I got to that point. A perfect recipe which measures the water and flour in grams of weight would be nice, but the touch method worked fine. And I didn't bother with the egg brushing. I saw no need for the extra mess. I put some flour on top to keep the tea towel from sticking during raising and the finished product was just beautiful. Looked like something from the Model Bakery.
So i tried these buns yesterday and they came out perfect! I am not the best cook out there but they looked like out of a magazine and tasted amazing. Also the texture is perf. Fluffy and light but also strong enough to hold everything together and not fall apart after adding the patty and loads of other stuff.
I am definitely making these again because they were just so easy and did not disappoint!
Also i just love listening to chef john 😄
Mine is called Captain Hook.
Hehe. :))
Bought mine at Ikea so I called it Cheap Hooker
Mine is named Kit Sinead.
;)
better than sir mix a lot
@@slasherbandit6433 well you see, sir mix-a-lot made that song "baby got back". that's the reference, you knew that though, right?
I still make these. I love to grab Chef John's buns when I make a burger!
"there's a whole bunch of weird ingredients like whole grains"
lmao love you chef John.
Made these tonight. Super amazing. Fluffy and hold their shape veryyy well. The store-bought ones crumble very easily and dont have much flavor. This is a true hamburger bun!!! thanks chef John. You never seize to surprise me.
I made this yesterday for dinner with pulled pork. I have to say the best buns ever. We even ate one just like that. Your receipt never fail!!!
Ever since I got a standup mixer I've been going on a bread-making rampage! And your buns are next, hehe!
"Weird ingridents like whole grains" 😂😂😂 he cracks me up
they look amazing
My son (14) has made these several times… we love them… a great activity for kids! And the taste is amazing!!!
Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)
1 cup very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (about 3 1/2 cups)
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
for the tops:
1 egg beaten with 1 tbsp milk
sesame seeds
*bake at 375 degrees F. for 15-17 minutes
Ur website sucks
Thank you!
Thank you.
Ingredients for 8 large hamburger buns:
1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)
1 cup very warm water
1 large egg
3 tablespoons butter
3 tablespoons sugar
1 1/4 teaspoons salt
1 pound all-purpose flour (about 3 1/2 cups)
Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading
for the tops:
1 egg beaten with 1 tbsp milk
sesame seeds
*bake at 375 degrees F. for 15-17 minutes
Okay, I'll be honest: those burger buns look fantastic!
You have beautiful buns, Chef John ; - b
I made these last night because going to the grocery store just for hamburger buns didn’t seem like a necessary trip under the new covid-19 recommendations. I’m so glad I made these. They were amazing! Even my five year old, who previously hated hamburgers, ate a burger and said it was delicious. Thank you for converting my burger hating kid into a burger loving kid.
Finally I found a buns recipe that the whole family likes . Your recipe is so easy to make . Thank You Chef John!
John:"and its gonna feel like bath water"
Me:**ADD BOILING HOT WATER**
The sir mixalot joke got my upvote
Weird ingredients... like whole grains 😂
I made those twice and they came out perfectly wonderful, thank you chef John!
I've been making these now for going on 5 years. Always watch the video again at the start of burger season. They always get compliments. I do end up dividing the the dough into ten buns though. Weigh it in grams and slip the decimal. They freeze beautifully.
Thanks for the comment
Do you freeze the dough or the baked buns ?
@@keishchellethurston5341 I freeze the baked buns. I put them individually in those fold over sandwich baggies, and then put them into a larger resealable bag, and yes I reuse the fold over bags. With the cost of energy going up, why heat the oven more than once, and the freezer is on all the time anyway. And they are small enough you don't have to plan ahead. Get them out when you heat the bbq, and by the time the burgers are on side 2 you can slice the buns and put them on to warm and get some nice grill marks. If I'm using them for other sandwiches, I usually put them in the toaster oven for a couple of minutes (like grilled chicken breasts or pork cutlets smothered with sauteed mushrooms and roasted peppers - although I prefer dried hot pepper flakes to Chef John's beloved cayenne).
You got to spread some seed all over the buns.
does your standup mixer tell jokes?
😏
We call our mixer Mix Master Mike
Speaking of buns, Sir Mix a Lot, ladies and gentlemen...
You are seriously too funny.
lol... buns hun, that's right ;-)
Made them today. Turned out fabulous. Great texture and not loaded with sugar like ones at supermarket. Thank you Chef John for another keeper!
This has been my hamburger buns recipe since 3 years ago. First time commenting but just wanted to let you know it’s the best and never fails!
"a bunch of weird ingredients... like whole grain" 😂😂
Sir Mixelot... That's so goddamn cute! xD
GREAT recipe... GREAT video... LOVED it... BUT... DUDE... CALM down...!!! OMG... I'm not used to that type of talking... was KILLING me there Mr. Sir MIXALOT...! - Great - great video man... thank you :-D
john is definitely grown up with hip hop, he does so many of these reference thingies :D
I made these today, chef John, and they turned out so great that the family complimented the bread more than the pulled pork. I need to up my culinary game. Thanks a ton.
I've made these buns a couple of times now. Nothing can top them. Foolproof and delicious. And you can easily freeze them.
I always freeze a few every time I make this recipe!
Where was the cheese
joseph burtulato and the bacon!!!
i'm hungry now !
Dammmnnn..
Tried it. Toped with bacon, Medium Rare meat, onions, lattice, a home made burger sauce, pickles. Best. Burger. Ever.
By the way, the rising times where totally messed up. I didn't activate yeast and shit, just put everything in a bowl, because I'm only using fresh yeast (1/2 cube of fresh yeast = 1 package dry yeast). After an hour i watched for the dough and crap, that thing has quadrupled... So I decided it was ready after half the rising time. After that the rising with formed buns... It went absolutely mad. after a quarter hour I decided it was ready to bake because those things tripled in Size. And they got even bigger when I baked them.... So let's just say that things got absolutely MASSIVE.
Thought that recipy would be like 8 medium sized burgers ... But that was wrong. The 8 peaces where for 3 people ( calculated, that all eat two and two are spare). We basically spent the whole weakend eating nothing else then burgers :D
I appreciate your comment! I also use fresh yeast, so this is actually really helpful, thanks. :-D
Oh my goodness, I laughed and laughed and laughed at your comment! 😂Laughed so loud my upstairs neighbors came down to see if I was okay! Haha,hahaha! #BigBunz
I made this recipe today, 03/31/20, COVID lockdown baking marathon.
Following the recipe was easy and my results were consistent with Chef's.
The taste was very satisfying and the texture and structure are perfectly suited as advertised.
Thanks Chef John.
Making pulled pork tomorrow on the smoker and needed a quarantine recipe for buns. Chef John always has my back.
Dear chef John, now we need a video on how to make the hamburger from scratch!
Check out his latest creation: Bacon meatloaf burgers! That meatloaf, along with russet potatoes cut into french fries, is something you could can into Mason jars. So, on a blustery, wintery day, when the desire for burgers hits you, whip up these buns.
Next, go to your pantry and pull out a jar of Bacon Meatloaf and French Fries. Reserve the grease and cut the loaf into patties that you then pan-sear to warm up.
For the french fries, the potatoes will have been fully cooked during the canning process, which in this context means they were parboiled. So, drain the fries, gently pat them dry with paper towels, put the reserved grease into a skillet and fry up the french dries until golden brown.
And there you have it: Delicious homemade burgers and fries, prepared out of your food storage -- and you didn't have to venture out into the winter weather to buy the ingredients!
+Bill Laut cringe
Ioana Pilat what are you talking about, from scratch, there isn't any other way to make a hamburger it's not like you can buy a box of hamburger mix from the store, here's how you make them but keep in mind this might be too hard for you to understand, you season any ground meat of your choice to taste preferably with salt and pepper then you proceed to cook with any method of your choice and once done you top with anything of your choosing congratulations now you know to make a burger maybe one day you'll learn how to boil water
Thomas Brummel, someone woke up on the wrong side of the bed. English is not my first language, I'm sorry if I used the wrong word to express myself. You do know you can put more than salt and pepper in on your ground meat to make a nice burger, don't you? And different kinds of meat may need different types of herbs and ways of cooking, etc. I'm glad you're happy with your basic recipe, but I wanted to learn something new.
Ioana Pilat I said any seasoning of your choice, salt and pepper being the most commonly used but you could put cinnamon on it for all I care just quit being so useless and figure out how you want to make the burger without being told how as Chef John would say that's you cooking
Riboflavin is just the chemical name for Vitamin B, which you'll find in any enriched flour.
Chef John frequently makes subtle jokes like that.
I was going to note this as well until the author's list of "weird ingredients" included "whole grains". I am suspect he was making fun of those that judge based on ingredient lists but don't understand what those ingredients are (e.g. "Foodbabe").
Shit mine turned out to be biscuits
LookBehindYou lol
LookBehindYou lol
+LookBehindYou fuck you ass
i just made these. I had never made hamburger buns before and found this recipe. I added a wee bit of milk and all I had was APF so i kneaded longer for better gluten development. I used poppy and sesame seeds. These are hands down the best hamburger buns i have ever had. Thanks for another recipe win.
This was the easiest bread recipe I've ever made! Thank you! Greetings from Brazil
wait wait this vid was 2013 but i swear anaconda came out like 2014
your kidding right ? lol
Obvious troll is obvious
Troll ? Why are there so many rude people? You know you don't have to be rude. the lol meant I was joking sheesh.
wilson kuang It wasn't a troll. The comment wasn't literal. He probably means it feels like it came out 2014.
Buzz Zu LOL, he's referring to the original "Baby Got Back" by Sir Mix a Lot. Nikki Minaj sampled that song in Anaconda. He's not a troll guys. He's probably just too young to know this. Be nice, people.
Somewhere a raw vegan's head is exlpoding. LOL
Great recipe. I make all of my own bread, stone ground in my kitchen. Made this with 2 C organic white flour and 1 cup whole wheat. Added 1 tsp of wheat gluten. Best I've made so far. Thanks Chef John!
I just made these today. I was worried that I hadn't kneaded them enough and maybe hadn't let them rise enough - and then they came out of the oven just right. They are so pillowy and lovely. Thank you!
Dude-your burger is raw! Blahgg:(
thats the best way
No, it's medium rare. Now go eat your burnt coals.
szeddezs medium rare only works with certain kind of meat.
@@ashishkalam9337 yes, beef for example. Like the burger in this video.
I made this yesterday and it was successful. It was my first successful baking BTW. First, my dough wasn't rising so I covered my dough with a wet towel instead and it finally rose. Thank you chef John. I always watch your videos and yesterday was the first time I tried your recipe. :D
Aloha Chef John, I made this buns today! Since our local Loveʻs Bakery closed down, and we donʻt get local bread anymore, itʻs all gonna come from the mainland. Blessing in Disguise that Loveʻs in Hawaiʻi closed, as this made me look for a bun receipe. I love all your receipeʻs and this one is wonderful. No weird stuff in my bread I canʻt pronounce. Great buns, Chef John!! Mahalo
Gotta love Chef John. He's the funniest clean comedian who happens to be a chef.
HOLY CRAP!! I have never baked any kind of bread or hamburger buns and I'm so happy to have made this recipe, now i don't have to buy burger buns for my restaurant i can just make them myself! Thank you for this awesome recipe!!!
These are absolutely perfect! I made these last night. They were the biggest, puffiest, shiniest buns. 8 large buns too! I am going to try this same recipe to make loaf bread next week.