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How do I get burger buns to be soft and fluffy rather than flat and dense?

post #1 of 5
Thread Starter 

I follow several different recipes but my breads always turn out flat and dense, even if they rise during the proving.

 

Today I mae burger bread using fake buttermilk (milk mixed with vinegar), butter, sugar and years. It looked great going into the oven but comes out small, flat and dense.

post #2 of 5
Are you proofing them?
post #3 of 5


Can you provide a bit more detail about mixing, kneading, proofing, shaping, cooking temperature, etc.?  There are many things that can prevent oven spring.

post #4 of 5


By the way, I am not so sure that the vinegar didn't kill your yeast. 

post #5 of 5
If you want a really, really good hamburger bun make them out of a brioche dough mix. They are very yummy. There are lots of video's on YouTube about how to make brioche.
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