The Perfect Burger Bun

Who ever thought I would go to the trouble to make hamburger buns at home?  And then, who would have thought that after having found a recipe I really did like, I would continue to search for a truly perfect bun?  Not I, though Ben is probably less surprised.  But here I am, and the search is over.  Thanks to Deb at Smitten Kitchen for doing all the real work of the search, all I really had to do was enjoy the spoils.  Ben teased me for making burger buns the first time around, but I think now he understands why it is worthwhile.  These buns are truly fabulous.  It&#;s not easy to describe just what it is that makes them the perfect burger bun &#; the sturdy but light texture, the subtle sweetness, the golden crust for starters.

With competitive price and timely delivery, QinLi sincerely hope to be your supplier and partner.

These really weren&#;t any more difficult to make than any other yeast bread or sandwich bun I&#;ve made before.  The only road bump was that after the second rise, I checked the shaped rolls to find that they had spread and expanded so much that they had filled the whole baking pan.  I was so frustrated and was ready to throw in the towel, but in an effort to save them, I just reshaped the rolls, topped them and popped them in the oven.  It worked out perfectly and they were delicious.  So either keep a very close eye on them during the second rise or just reshape them.  Either way, it will be fine and they will be great!

If you are looking for some ideas of what to put on these buns, here are some of our favorite burgers:
Salmon Burgers
The Perfect Hamburger
Chicken Parmesan Burgers
Stuffed Italian Burgers

Stay tuned for another great burger to put between these buns tomorrow!

Bakeries all over the world make brioche hamburger buns. They make sesame buns, too. And challah buns, and whole grain buns, and lots of other buns.

You can ignore all of those. Instead, pay attention to the bakeries that make potato rolls, which&#;and I say this without hyperbole&#;are the only buns worth considering when you want the best hamburger possible.

Potato buns are squishy instead of stiff. They meld with the burger instead of becoming a fluffy obstacle you have to fight through before reaching beefy nirvana. If for some reason they're forced to sit around, the buns don't get soggy as quickly as standard white buns, and they don't break apart into a mess like some inferior buns. (I've been talking about standard hamburger buns here, but since we're on the topic it warrants saying: if you are ever served a burger on a ciabatta roll, stand up, walk out of that place, and never look back.)

Want more information on Burger Buns Forming Line? Feel free to contact us.

Perhaps you've visited a food site on the internet in the past 10 years and already know that Martin's Potato Rolls are generally touted as the end-all-be-all of sandwich buns. In our testing we found, unsurprisingly, that the hype is warranted. We compared Martin's to five other potato rolls in a blind taste test and, despite a few worthy challengers, they came out definitively on top. But if you can't find them, no problem&#;we did choose a runner-up.

For our methodology and the full list of hamburger buns we tasted, scroll to the bottom of the page. First up, the rankings!

Our Favorite Hamburger Buns: Martin's

No surprise here. Ever since Shake Shack started building their burgers with the illustrious Martin's Potato Rolls, the pillowy, squishy buns have been a darling of the food world. (If you ask me, it's what made Shake Shack's burgers notable in the first place.) The rolls have a malty flavor with a good balance of sweetness and salt. The texture is nearly marshmallowy: tender, but with a chew and a pull that gives in to a satisfying bite without getting in the way of the burger (or other sandwich fillings).

BUY IT: Martin's Potato Sandwich Rolls, $3 for a pack of 8 at Target.com

A Very, Very Close Second: Schmidt's

Look, don't get me wrong, I love a Martin's. But I just met Schmidt and plan to be a loyalist for a while. For me personally, these buns&#;which came in a very close second in our taste test&#;were far-and-away the better rolls. They have a bit more loft where Martin's are a tad more dense, but still squish into the perfect handheld vehicle for a beef burger, blended burger, lamb burger, or whatever other burger you'd care to stuff it with. I also found that these buns weren't quite as chewy as Martin's, which has a tendency to linger in your mouth a little longer. Regardless, either way you go, you're in for a superior cookout.

If you are looking for more details, kindly visit Loaf Bread Forming Line.