I have been making burger buns since I ran across the recipe for Moomie's buns on your website. We moved here to Colorado last year, and I had no idea how much I would miss those big Pennsylvania bakeries. Burger buns here are not very good. I like the description on how you shape hamburger buns. Mine are not nearly so regular, so I will have to try yours. Have you ever done anything on how to shape long buns (like for brats or hotdogs)? Mine look really sad. Taste good, but I'd like to get the shape looking better. Thanks. Hi Nancy, Gosh, it's hard to describe shaping in words. I much prefer pictures, but here goes. First, you want to be sure each piece of dough is about the same size. You can weigh out the whole dough, and divide the weight by the number of buns you want to get, and scale out that size ball for each bun, or you can pat the dough into a rectangle and cut in half and half again etc until you have an even number of same size balls. I find it helpful to shape hamburger buns the same way I shape dinner rolls. Begin by tucking any 'corners' into the center, always tucking the loose tails up into the bottom of the ball. Once you have a mostly smooth round ball, place it on the counter top, NO flour. You want the friction there to help grab the dough. Place your hand over the ball of dough, so that your palm is over the ball, and your fingertips and heel rest on the counter. You are essentially making a 'cage' around the ball. Roll in a circle, from the elbow (if you use just your wrist, you will be tired and sore!). Roll in the same direction, like you are rubbing a puppy's tummy, or cleaning windows. The ball of dough should become tighter as you roll, and if you turn it over, it should have a 'belly button' on the bottom. (stop here if you are making dinner rolls) Place the ball on your pan, and press down on top until you have a 'bun' shape. Rise and bake as usual. For hot dog buns or sub rolls, again divide the dough into even pieces. Make the 'cage' over the dough ball, but roll back and forth, almost like making a Playdough snake, but don't press down, press gently outward. Two hands usually works best. When you have an even 'roll' at the length you want, place on the pan, press down slightly and rise and bake as usual. You will have to cut to split the buns after baking. Hope this helps! MaryJane @ The Baker's Hotline

• Reply