this is exactly the recipe I needed for bbqs! I was put in charge of making the burger buns but I was struggling to match that softness from the store-bought bread. thanks so much for posting this recipe!
Softness and texture are linked to kneading (time and technique) and flour quality, if one of those fails you get below optimal results, the taste of store-bought brave is directly linked to the metric ton of sugar and or corn syrup, also they usually don use butter they use hydrogenated oil (fake butter, with fake butter taste)
Softness is easily matched, it's the combo between that and not completely dissolving under pressure. Giving these a try because I'm still on my quest!
Bri, I truly appreciate the amount of knowledge you share so freely here on your channel. As a mother of 2, I don't have much time for long stories and motivational speeches. I'm here to learn and get stuff done as efficiently as possible. Thank you so much for honoring your viewer's time with your hard work.
Show this to food blogs! Like seriously,I don’t need to hear about your 40 days and 40 nights in the desert to come up with your damn enchiladas recipe
You strike me as someone that knows the pain of searching a recipe online and then having to scroll through a 2000 word essay about the rich history of the food and where it came from before you find the recipe hidden at the bottom somewhere.
Bri, HUGE PROPS for this awesome bun, and also modeling some seriously good open-minded, trying stuff behaviors. That’s one of the things I love about your channel, you’re not bogged down in either traditions (cooking dogma) or trends (instagram style cooking). We’re sailin’ the Bri sea!
Glad you picked up on that. It's important to me to always keep an open mind and not be "too cool" or "too experienced" to try things. When it's good, it's good.
Can you imagine being a fan of cooking youtube shows only to have the TH-cam algorithm not show you this channel until a few days ago. Thank you for teaching us!
It's funny. I thought the same thing about dough enhancers/conditioners as you. Now that you've used it successfully, I consider it to be a properly vetted ingredient!! Thanks so much for your great work!
Yo Bri, congrats on reaching the 500K subscriber mark (been watching since the Weeds & Sardines days). Keep up the awesome content! Going to fire up the grill this weekend and give these buns a try.
Brian, you hit this one right out of the park. I've made bun recipes several dozen of times. Most of the time they seem a bit heavy. With this one I was concerned when the dough didn't look like your's, or when I took them out of the fridge the next day, they appeared a bit hard. But as soon as they came to room temp, they were perfect again. I can't thank you enough, this is my go to bun recipe now.
@@cd5139 I let them sit out on a rack for a couple of hours, then put the rack into the fridge for about another hour. At that point I can wrap them or bag them and I stick them in the freezer. When you want to use allow them to come up to room temp, and then I toast them.
@@davidradecki7120 thanks but I was referring to the preparation. Am I able to proof them in the fridge to retard the dough during the first, second, or 3rd proof? My guess is the first and then I'm able to finish the rest of the process the day I'm ready to bake
@@cd5139 That I'm not sure of. I use that technique for pizza dough, but I've never used that for buns, or other breads. I would think it would work, but again I've never tried it.
I've been waiting for a bun recipe like this. I can tell it's extremely soft because after he bites the burger, the bit of crumb along the bite mark stays compressed while the rest stays puffed.
I slightly under cooked the potatoes, proofed the bread in a room that was too cold and these still were the best burger buns I have ever had. Thank You for what you do.
Hey Bri - I used to go to Sepia for lunch in 2012 specifically for that burger. Terrific bun, dry aged beef, Red Dragon cheese and bacon - it was, hands down, the best burger in Chicago. After you left, they changed it quite a bit and while it was still good, it wasn’t great. So, tip of the hat to the team that worked on that iteration of the burger (and for introducing me to Red Dragon cheese, which I still buy to put on my own burgers).
Your videos and recipes are hands down the best I’ve come across on TH-cam. Everything so precise but easy to follow, end results always so good. Nailed it mate!!
Bri got my back for the entire Fourth of July menu and all the dishes were a huge hit! Thanks man! We made potato salad (with the bread and butter pickles), oklahoma-style smash burgers, and the elote corn salad.
just want to comment that I made these the other day and they were by far the best burger buns ive ever made. ive done brioche, milk bread, potato buns, and white bread buns and they all were decent but lacked that extra something. I guess it was the dough conditioner cause these were, even 12 hours later, soft and plush. they almost overshadowed the beef they were so good. ill be using this recipe for the rest of my life. 2 changes I did make were, I boiled the russets until tender and I felt the dough needed a few drops extra water to come together.
Hey Bri! Now that you've started playing with tangzhong, I'm wondering how this burger bun would compare to one made with tangzhong instead of potato. Have you tried it? Do you have a preference? Tangzhong does seem like less effort than baking a potato, but I'd like to know which wins in texture and taste. Thx, and keep up the good work!
Bri, have you try tangzhong or yudane method? I guarantee you extra softness and springy bun. I once tried doing enriched buns, half portion with tangzhong, half with raw ingredients. And to my surprise there was a significant difference. While regular bun was soft but when squishing I felt a resistance at one point, the one with tanzhong was extremely soft all the way through. I'm not sure how this dough conditioner could make it better than that.
Not sure if you'll see this, but would you get a similar benefit from using some pure potato starch instead of baking some potatoes and smashing them into the dough? Close enough to not go through the hassle at least?
love this recipe, but i find 625g of flour is closer to 4c of flour not 5c. please correct if i'm wrong. i put in 5 cups which is for my scale up in the high 700g. we'll see what happens.
Just made these yesterday for the Fourth. They turned out great, but I was really concerned because they never rose as much as Brian said - from all the "aggressively degas!" advice I was expecting them to be visibly doubling or more in the half-hour rises and swelling substantially during the proof. I was so nervous they wouldn't work out that I went to Safeway to buy backup buns. But they worked out! So if you're following the recipe and not seeing a dramatic rise, don't fear. (Next time I'll bloom the yeast in water + a pinch of sugar before combining all the ingredients, to give them a head start.)
I'd like to know the flour he is using. I usually use a stone-milled 00 flour that is pretty fresh off the mill. My dough was way more dry than his came out to be... the type of flour one is using should be considered in the recipe since the hydration percentage will be different as well the end product
idk if instant yeast is different here in italy, but it just won't grow, i followed the recipe step by step 2 times, both times the dough didn't grow even a bit.. just used regular one and it worked perfectly.
I made your famous burger buns yesterday! Wow, they don't disappoint! The best part is that I couldn't get my hands on the conditioner before my impulse to make them took over, so now I will get to see what they are like when I add the bonus ingredient. What a lovely dough to work with, truly supple. This made it very helpful as I tried to get my move on the actual rolling of each ball done. This is a FANTASTIC BUN!!!!!
These were a huge hit with the pulled pork our daughter made for a family event. They held up perfectly with the extra BBQ sauces we'd add. And, if I were the dough conditioner sales guy, you'd be on my Christmas card list. I'd never have tried it if not for you showing and explaining it. I can't wait to try conditioner in the potato bread I make. It's delicious, but weak. Curious to see if it will hold up better.
Hey Bri, love the video! Made these epic buns recently and loved them. Can't find dough conditioner locally unfortunately so I subbed in a bit of xanthan. Do you have any guidelines for storing them for later? Shelf life, storage method, etc.? I've got a dinner party coming up and my oven's going to be dedicated to something else up until it's time to eat.
If you try 0.5-1g of yeast and leave bulk like 1day in fridge you will get much better buns... try smaller amount of yeast and more hours for fermenting..
My kids and I love your channel, so much so that it has inspired my daughter to start her own. It's been a great opportunity to share in the educational experience with my kids as we try out recipes and just learn about any and all topics they enjoy or are curious about. Also your food is dope.
re: ground beef. We all know why we should cook ground beef to well done - bacteria all mixed up in the grinding. I just recently learned that my Costco "micro-blades" their steaks. All of them. Even the prime filet mignon. This effectively turns it into ground beef, by pushing all that surface bacteria deep into 'rare' territory. Luckily we have a couple of great local butcher shops, and can get dry-aged steaks from them. This is just by way of an FYI to my fellow beefeaters. And THANK YOU for the bun recipe!! I've also been trying to figure out how to get a bun that's not a baseball and not a pita. Hooray for you!!
Dough conditioner? Yeah, I'm not sure we have that in Poland. At least that's the first time I heard about it, and I worked in a bakery for like 5 years.
The wet hand to handle dough thing changed my dough game. Be it pizza dough or chappathi dough, it's just easier and gives a better product. So i cant wait to try out dough conditioner to see if it produces a similarly gamechanging effect for me.
Hey Bri! Buns looking dope and I've never heard of dough conditioner before so I think I will be giving that one a shot. If your (electric) oven has a proofing mode on it, do you recommend that as an option or is the warm room/damp towel method simply the way to go?
Is there anything i can substitute the dough conditioner? Is not that i want to go natty is that i can’t find one in Europe unless i order from amazon which will cost me about 40€ including shipping and taxes for a small amount which is not worth it.
I made these, but without the special dough conditioner. I’ve tried making home made burger buns following a few different recipes in the past. Brioche, potato buns, I’ve given quite a few different recipes of each a try. And this recipe was just leagues above what I’ve done before. They are just such great burger buns. Super flavourful, very soft, perfect texture. And the brushing of butter really makes quite the difference. Just super delicious.
@@AmarObro the dough conditioner most likely is added for good reason, and I would expect it’s even better with it. My results looked very similar to the video, and I was super happy with the texture. But like I said it’s very likely added to the original recipe for good reason. All I can say is that even without it, the texture is leagues better than any other I’ve tried. Really impressive. Both that I’ve tried making myself. And I would consider better than any of the more high end trendy burger places I’ve been to. And the type of recipes I tend to follow when baking / cooking is more in the line of serious eats, and other equally involved and maybe a bit over the top sort of stuff. Absolutely worth following the recipe, even without the dough conditioner. And if you are are as impressed as I was with the results, then maybe order the dough conditioner for the next time you make them.
I’ll try this versus the JW brioche buns with tangzhong..I’ve been loving those, they freeze amazingly well, and are as soft as a cloud, but your recipes always are great too..
@@NyanyiC what’s truly amazing is how even after freezing them, they are fantastic! Super fresh, soft as a cloud, like just baked. I make triple recipes and just freeze them in 3’s to make sandwiches and breakfast sandwiches..
@@johncspine2787 wow hi this is amazing! id love to know...sorry if my questions are stupid. do you freeze them after they bake? then reheat in the oven? that is so appealing to me. as good as fresh baked. thanks for sharing this with us~!
@@user-cs1xz freeze in a bag after cooling on a rack absolutely completely, then, to thaw, do not open the bag! Stick either in the fridge, or leave out on your counter unopened until completely thawed. The breads must absorb any moisture originally in the bag. When thawed, you can split, toast both sides, best sandwich buns/rolls ever. Technique works for freezing all types of breads. Ppl that open the bags or microwave them get too dry bread and say freezing doesn’t work, they just aren’t doing it right!
I learn so much by watching your video, you’re so awesome. Question: I noticed we have the same pizza steel, that thing weighs a ton! Do you keep it stored in your oven while baking? I would love to do that but wasn’t sure if it was ok.
Hi Brian! Love your videos and I've been planning on making burger buns soon, so this was very timely. One question - you mentioned malted barley flour was in the dough conditioner and I was wondering if it could be used instead of the dough conditioner. Thanks!
Your bread flour might already have that as an additive! I noticed it in the ingredients list for King Arthur brand. IAC, that makes it rise more/faster without adding sugar. It doesn't do the other things he mentioned.
Some people are commenting on the dough conditioner being carcinogenic. If you look at the dough conditioner he's using, and then look up the ingredients, they're all natural. I took it a step further and looked up King Arthur's Dough Improver because I was curious. When KA lists "dough conditioner" as one of their ingredients, it is "wheat flour and yeast." What you may be getting in the UK and Australia must be something completely different, unless I'm missing something.
Hey Bri, now that you’ve lived in STL for a whole have you had the chance to eat at Olive + Oak? It’s the best (non-upscale) restaurant in town. I used to work there so I’m biased, but it’s the truth.
Any bakers, if not Brian, that can comment on using all purpose and not bread flour for what is basically a bread roll? I really want to understand the difference.
I've had dough conditioner in my Amazon cart for a while now but I haven't bitten the bullet because I won't even use commercial yeast. OTOH, I'm sure it would make some of my bread products, and specifically buns, much softer. This might push me over to the dark side.
Ha! I'm with you! I just ordered it today because of this video. I make a potato bread that could use a little strengthening. It will be an interesting experiment.
One advantage to the JW brioche burger buns is that instead of the additional need for a potato, you simply make a tangzhong by cooking a small amount of the flour. Can you substitute potato starch? Or potato flour?
This guy is like Joshua Weissman without the cringe.
Papa can be cringed sometimes
Agree
Weisman is unwatchable.
So true! He's slowly lost his sanity over time.
He comes off like a Brian Lagerstrom, idk 🤷🏽♂️
this is exactly the recipe I needed for bbqs! I was put in charge of making the burger buns but I was struggling to match that softness from the store-bought bread. thanks so much for posting this recipe!
I hope it works well for you! It’s very well tested
Softness and texture are linked to kneading (time and technique) and flour quality, if one of those fails you get below optimal results, the taste of store-bought brave is directly linked to the metric ton of sugar and or corn syrup, also they usually don use butter they use hydrogenated oil (fake butter, with fake butter taste)
Softness is easily matched, it's the combo between that and not completely dissolving under pressure. Giving these a try because I'm still on my quest!
Bri, I truly appreciate the amount of knowledge you share so freely here on your channel. As a mother of 2, I don't have much time for long stories and motivational speeches. I'm here to learn and get stuff done as efficiently as possible. Thank you so much for honoring your viewer's time with your hard work.
This
Show this to food blogs! Like seriously,I don’t need to hear about your 40 days and 40 nights in the desert to come up with your damn enchiladas recipe
@@poblanopupp9966 it was a dark..and stormy night…
They want to keep you as slaves! 👉👉 The Connections (2021) [short documentary] 🔥🔥
You strike me as someone that knows the pain of searching a recipe online and then having to scroll through a 2000 word essay about the rich history of the food and where it came from before you find the recipe hidden at the bottom somewhere.
Made these buns today and I must say, I knocked it out of the park thanks to you.
Bri, HUGE PROPS for this awesome bun, and also modeling some seriously good open-minded, trying stuff behaviors. That’s one of the things I love about your channel, you’re not bogged down in either traditions (cooking dogma) or trends (instagram style cooking). We’re sailin’ the Bri sea!
Glad you picked up on that. It's important to me to always keep an open mind and not be "too cool" or "too experienced" to try things. When it's good, it's good.
Can you imagine being a fan of cooking youtube shows only to have the TH-cam algorithm not show you this channel until a few days ago. Thank you for teaching us!
It's funny. I thought the same thing about dough enhancers/conditioners as you. Now that you've used it successfully, I consider it to be a properly vetted ingredient!! Thanks so much for your great work!
I've spent over 30 years figuring out absolutely nothing, so good on you Bri!
Yo Bri, congrats on reaching the 500K subscriber mark (been watching since the Weeds & Sardines days). Keep up the awesome content! Going to fire up the grill this weekend and give these buns a try.
Thanks so much for being here J dog
I made these buns yesterday, probably the best buns I've had period not just burger buns. Thanks for the recipe.
Looks like the perfect bun to me. The 10 years were totally worth it! Great video.
Brian, you hit this one right out of the park. I've made bun recipes several dozen of times. Most of the time they seem a bit heavy. With this one I was concerned when the dough didn't look like your's, or when I took them out of the fridge the next day, they appeared a bit hard. But as soon as they came to room temp, they were perfect again. I can't thank you enough, this is my go to bun recipe now.
When can you place them in the fridge to proof overnight in case I may need to make some for an event the next day
@@cd5139 I let them sit out on a rack for a couple of hours, then put the rack into the fridge for about another hour. At that point I can wrap them or bag them and I stick them in the freezer. When you want to use allow them to come up to room temp, and then I toast them.
@@davidradecki7120 thanks but I was referring to the preparation. Am I able to proof them in the fridge to retard the dough during the first, second, or 3rd proof? My guess is the first and then I'm able to finish the rest of the process the day I'm ready to bake
@@cd5139 That I'm not sure of. I use that technique for pizza dough, but I've never used that for buns, or other breads. I would think it would work, but again I've never tried it.
I've been waiting for a bun recipe like this. I can tell it's extremely soft because after he bites the burger, the bit of crumb along the bite mark stays compressed while the rest stays puffed.
Seeing Bri with a 4 pack is the surprise I wasn’t expecting but a very pleasant one
I slightly under cooked the potatoes, proofed the bread in a room that was too cold and these still were the best burger buns I have ever had. Thank You for what you do.
Hey Bri - I used to go to Sepia for lunch in 2012 specifically for that burger. Terrific bun, dry aged beef, Red Dragon cheese and bacon - it was, hands down, the best burger in Chicago. After you left, they changed it quite a bit and while it was still good, it wasn’t great. So, tip of the hat to the team that worked on that iteration of the burger (and for introducing me to Red Dragon cheese, which I still buy to put on my own burgers).
Your videos and recipes are hands down the best I’ve come across on TH-cam. Everything so precise but easy to follow, end results always so good. Nailed it mate!!
From one B Man to another, you are amazing. Favorite channel. These rolls are great.
Thanks!
Bri got my back for the entire Fourth of July menu and all the dishes were a huge hit! Thanks man! We made potato salad (with the bread and butter pickles), oklahoma-style smash burgers, and the elote corn salad.
That’s a dream combo! Sounds like a great Holiday
just want to comment that I made these the other day and they were by far the best burger buns ive ever made. ive done brioche, milk bread, potato buns, and white bread buns and they all were decent but lacked that extra something. I guess it was the dough conditioner cause these were, even 12 hours later, soft and plush. they almost overshadowed the beef they were so good. ill be using this recipe for the rest of my life. 2 changes I did make were, I boiled the russets until tender and I felt the dough needed a few drops extra water to come together.
I was just looking for a good bun recipe a couple days ago. I'll try this one. Thx
I'm really proud of it. Let me know how it turns out for you.
Hey Bri! Now that you've started playing with tangzhong, I'm wondering how this burger bun would compare to one made with tangzhong instead of potato. Have you tried it? Do you have a preference? Tangzhong does seem like less effort than baking a potato, but I'd like to know which wins in texture and taste. Thx, and keep up the good work!
Bri, have you try tangzhong or yudane method? I guarantee you extra softness and springy bun. I once tried doing enriched buns, half portion with tangzhong, half with raw ingredients. And to my surprise there was a significant difference. While regular bun was soft but when squishing I felt a resistance at one point, the one with tanzhong was extremely soft all the way through. I'm not sure how this dough conditioner could make it better than that.
yeah tangzhong is easy, fast, and really helps with "fluffiness" a LOT, you have to knead a LOT
Ah! *FINALLY!*
Someone who shows the ingredients in *GRAMS!*
Josh Weissman does it all the time. How else can it be done anyway?!
So tired of these teaspoon measurements, it’s not 1800’s anymore 😵💫
😅
Made these tonight. Took a bit of time, but they was awesome!
Will repeat.
I recently made your old recipe for some pulled pork that I smoked for 8 hours and they were amazing. Looking forward to trying your new recipe!
Really appreciate the sound effects 😁👌🏻
Excellent, as usual. And I’m with you on well-done burgers. Can’t wait to see that video!
🤣 You're going to get me in trouble. Amazon is already here enough each week. I'm addicted to your videos. 👍👍👍
Started watching a few weeks ago and loving all of your vids! Nice to be here right when one drops 😎
I made these today. My buns were roid free but still amazing. Can only imagine how good they'd be with conditioner. THANKS BRI!
Not sure if you'll see this, but would you get a similar benefit from using some pure potato starch instead of baking some potatoes and smashing them into the dough? Close enough to not go through the hassle at least?
Dough conditioner is now in my cart! Can’t wait to try these buns.
Yo...I'm drooling so hard. This looks amazing and I can't wait to try it. 😍
Burger should always be well done, unless you are grinding steak into patty. But even then, I think medium to medium well is the best.
I just hate to see how underrated your channel is, you deserve more subs and views dude because your content is a 10 out of 10, 5 stars content. 😭
Rome wasn't built in a day! I'd say things are coming along pretty well on this channel.
Let's just pray he never has to give in to the TikTok devil.
Is the butter salted or not?
love this recipe, but i find 625g of flour is closer to 4c of flour not 5c. please correct if i'm wrong. i put in 5 cups which is for my scale up in the high 700g. we'll see what happens.
My fiancé just made these buns and they are a 12/10, by far the best hamburger buns I’ve ever had.
That well done burger looks so hood
Just made these yesterday for the Fourth. They turned out great, but I was really concerned because they never rose as much as Brian said - from all the "aggressively degas!" advice I was expecting them to be visibly doubling or more in the half-hour rises and swelling substantially during the proof. I was so nervous they wouldn't work out that I went to Safeway to buy backup buns.
But they worked out! So if you're following the recipe and not seeing a dramatic rise, don't fear.
(Next time I'll bloom the yeast in water + a pinch of sugar before combining all the ingredients, to give them a head start.)
I'd like to know the flour he is using. I usually use a stone-milled 00 flour that is pretty fresh off the mill. My dough was way more dry than his came out to be... the type of flour one is using should be considered in the recipe since the hydration percentage will be different as well the end product
idk if instant yeast is different here in italy, but it just won't grow, i followed the recipe step by step 2 times, both times the dough didn't grow even a bit.. just used regular one and it worked perfectly.
I actually prefer my burgers done most of the time, so I'm glad to see someone finally giving my preferred style some cred.
I made your famous burger buns yesterday! Wow, they don't disappoint! The best part is that I couldn't get my hands on the conditioner before my impulse to make them took over, so now I will get to see what they are like when I add the bonus ingredient. What a lovely dough to work with, truly supple. This made it very helpful as I tried to get my move on the actual rolling of each ball done. This is a FANTASTIC BUN!!!!!
I always said Bry Bry has the perfect buns.
Sus
😋😋😢
Too funny😂😂😂
Shout out to the new measuring dishes! 🤙🏼dope recipe Bri, love the hustle
Thanks. Had to switch from the Delis eventually.
My dough always stays sticky, added 1 TBSP extra flour, no change. Any Tips? Harder to work with but still awesome
Dough conditioner is more sugar ofcourse it makes it better ;)
Thanks for proving to everyone that potato buns are the best burger buns
Looks, and sounds perfect for the upcoming burger vid. And yes, SQUATS are HARD, dude!
hate 'em
These were a huge hit with the pulled pork our daughter made for a family event. They held up perfectly with the extra BBQ sauces we'd add. And, if I were the dough conditioner sales guy, you'd be on my Christmas card list. I'd never have tried it if not for you showing and explaining it. I can't wait to try conditioner in the potato bread I make. It's delicious, but weak. Curious to see if it will hold up better.
The potato seems like a small thing, but it adds complexity. Is there an adjustment that can be made to delete the potato?
BRI! Killin it bro
I just rewatched the chicken salad potato bun in preparation to make buns but, I might try this one instead
Can I add sesame seeds after the proofing and egg wash?
Hey Bri, love the video! Made these epic buns recently and loved them. Can't find dough conditioner locally unfortunately so I subbed in a bit of xanthan. Do you have any guidelines for storing them for later? Shelf life, storage method, etc.? I've got a dinner party coming up and my oven's going to be dedicated to something else up until it's time to eat.
If you try 0.5-1g of yeast and leave bulk like 1day in fridge you will get much better buns... try smaller amount of yeast and more hours for fermenting..
as teen I was making pizza dough based on potato, always stone hard. Nice to see someones actually get this working
AWESOME!
My kids and I love your channel, so much so that it has inspired my daughter to start her own. It's been a great opportunity to share in the educational experience with my kids as we try out recipes and just learn about any and all topics they enjoy or are curious about. Also your food is dope.
That’s dedication
re: ground beef. We all know why we should cook ground beef to well done - bacteria all mixed up in the grinding. I just recently learned that my Costco "micro-blades" their steaks. All of them. Even the prime filet mignon. This effectively turns it into ground beef, by pushing all that surface bacteria deep into 'rare' territory. Luckily we have a couple of great local butcher shops, and can get dry-aged steaks from them. This is just by way of an FYI to my fellow beefeaters. And THANK YOU for the bun recipe!! I've also been trying to figure out how to get a bun that's not a baseball and not a pita. Hooray for you!!
Dough conditioner? Yeah, I'm not sure we have that in Poland. At least that's the first time I heard about it, and I worked in a bakery for like 5 years.
The wet hand to handle dough thing changed my dough game. Be it pizza dough or chappathi dough, it's just easier and gives a better product. So i cant wait to try out dough conditioner to see if it produces a similarly gamechanging effect for me.
I hope it hits for you. Best of luck
Brian, have you done a yeast video? (Instant vs Active Dry) And good options for home use?
Can we skip the potatoes, without charging anything with the ingredients?
Any reason you didn't use bread flour?
can I substitute the potato with something?
How does diastatic malt powder compare to dough conditioner?
Will using potato flakes, instead of a riced baked potato, give similar results?
Potato flour, or just use a tangzhong method, like in Joshua Weissman’s brioche burger bun recipe (amazing..)
Does Vital Wheat Gluten work similarly to dough conditioner? Can it be added to this recipe? Please tell me your thoughts!!
No..gluten will add more stiffness depending, conditioners are totally different..
What can I substitute for the butter to make it non dairy?
Hey Bri! Buns looking dope and I've never heard of dough conditioner before so I think I will be giving that one a shot. If your (electric) oven has a proofing mode on it, do you recommend that as an option or is the warm room/damp towel method simply the way to go?
If you have proof setting for for it. Enriched doughs need warmth to reach proof potential. Just keep it moist in there
You can add dough conditioner to any bread/pizza/risen dough..
You're the main reason I can actually cook good food now. Thanks for all your content.
Is this a chewy bread? I need something to use with hot dog s and will stay together once I slice it and add the dog.
OK, but how does it stack up against Fuddrucker buns?
I'm still confused about how such a prolific (and amazing) baker married a gluten-free person but I guess opposites do attract after all. ;)
Is there anything i can substitute the dough conditioner? Is not that i want to go natty is that i can’t find one in Europe unless i order from amazon which will cost me about 40€ including shipping and taxes for a small amount which is not worth it.
I made these, but without the special dough conditioner.
I’ve tried making home made burger buns following a few different recipes in the past. Brioche, potato buns, I’ve given quite a few different recipes of each a try.
And this recipe was just leagues above what I’ve done before.
They are just such great burger buns.
Super flavourful, very soft, perfect texture. And the brushing of butter really makes quite the difference. Just super delicious.
Did you have to adapt anything in the recipe to take into account the dough conditioner? (proofing time etc?) I think I'll be trying the same
Was the texture of the bun the same like in video?
@@AmarObro the dough conditioner most likely is added for good reason, and I would expect it’s even better with it.
My results looked very similar to the video, and I was super happy with the texture. But like I said it’s very likely added to the original recipe for good reason.
All I can say is that even without it, the texture is leagues better than any other I’ve tried. Really impressive.
Both that I’ve tried making myself. And I would consider better than any of the more high end trendy burger places I’ve been to.
And the type of recipes I tend to follow when baking / cooking is more in the line of serious eats, and other equally involved and maybe a bit over the top sort of stuff.
Absolutely worth following the recipe, even without the dough conditioner. And if you are are as impressed as I was with the results, then maybe order the dough conditioner for the next time you make them.
I’ll try this versus the JW brioche buns with tangzhong..I’ve been loving those, they freeze amazingly well, and are as soft as a cloud, but your recipes always are great too..
JW's are awesome 😍
@@NyanyiC what’s truly amazing is how even after freezing them, they are fantastic! Super fresh, soft as a cloud, like just baked. I make triple recipes and just freeze them in 3’s to make sandwiches and breakfast sandwiches..
@@johncspine2787 wow hi this is amazing! id love to know...sorry if my questions are stupid. do you freeze them after they bake? then reheat in the oven? that is so appealing to me. as good as fresh baked. thanks for sharing this with us~!
@@user-cs1xz freeze in a bag after cooling on a rack absolutely completely, then, to thaw, do not open the bag! Stick either in the fridge, or leave out on your counter unopened until completely thawed. The breads must absorb any moisture originally in the bag. When thawed, you can split, toast both sides, best sandwich buns/rolls ever. Technique works for freezing all types of breads. Ppl that open the bags or microwave them get too dry bread and say freezing doesn’t work, they just aren’t doing it right!
@@johncspine2787 omg i am so glad i asked i would have done it completely wrong! thanks sooo much for taking the time youre the best!
Hey does Bread machine yeast counts because I heard it has dough conditioner
Love seeing the bun recipe evolve over time. Thanks for the recipe!
Thanks for watching Aaron. 😛🤙🏻
w00t for Sepia!!
I learn so much by watching your video, you’re so awesome. Question: I noticed we have the same pizza steel, that thing weighs a ton! Do you keep it stored in your oven while baking? I would love to do that but wasn’t sure if it was ok.
Yes he keeps the pizza stone in all the time! He explained it in a previous video about what items he uses in his kitchen
@@biancabosch5372 Thanks! I will put mine back in then. That thing weight a ton. Lol
Hi Brian! Love your videos and I've been planning on making burger buns soon, so this was very timely. One question - you mentioned malted barley flour was in the dough conditioner and I was wondering if it could be used instead of the dough conditioner. Thanks!
Your bread flour might already have that as an additive! I noticed it in the ingredients list for King Arthur brand.
IAC, that makes it rise more/faster without adding sugar. It doesn't do the other things he mentioned.
Some people are commenting on the dough conditioner being carcinogenic. If you look at the dough conditioner he's using, and then look up the ingredients, they're all natural. I took it a step further and looked up King Arthur's Dough Improver because I was curious. When KA lists "dough conditioner" as one of their ingredients, it is "wheat flour and yeast." What you may be getting in the UK and Australia must be something completely different, unless I'm missing something.
Hey Bri, now that you’ve lived in STL for a whole have you had the chance to eat at Olive + Oak? It’s the best (non-upscale) restaurant in town. I used to work there so I’m biased, but it’s the truth.
was thinking of going there tonight, but landed on Little Fox (one of my favs)
Any bakers, if not Brian, that can comment on using all purpose and not bread flour for what is basically a bread roll? I really want to understand the difference.
incredible
My wife just told me yesterday that I should look up a video to improve my burguer buns. Maybe you are secretly psychic
It could have helped to have a look into a cooking book. ;-)
I've had dough conditioner in my Amazon cart for a while now but I haven't bitten the bullet because I won't even use commercial yeast. OTOH, I'm sure it would make some of my bread products, and specifically buns, much softer. This might push me over to the dark side.
Ha! I'm with you! I just ordered it today because of this video. I make a potato bread that could use a little strengthening. It will be an interesting experiment.
Hi 🙂, I have a question : can the dough proof ovegnight? Or do I need to adjust quantity of yeast?
perfect thank you for sharing when can dough be frozen after 2 proofs and before dividing?
what if we don't have a yeast conditioner /: it's not readily available in singapore
Use some vitamin c powder, or use a tangzhong method..
One advantage to the JW brioche burger buns is that instead of the additional need for a potato, you simply make a tangzhong by cooking a small amount of the flour. Can you substitute potato starch? Or potato flour?
Hey dad where did you get your cutting board? Link maybe?
Wow. Never heard of dough conditioner. Do you use this for other breads too? Thanks!
Yes..and pizza doughs..it can make stuff less ..”pull backy” when stretching..