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I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked buns.

Does anyone know how to copy or come close to there burger bread buns? Can I can other buns and add butter or something close?

Hardees also wrap it in a foil packaging and since I suspect they use butter for that extra soft velvet feel it makes it more better as the bun melts with the cheese and burger inside the packaging.

Here is a clip too

http://www.youtube.com/watch?v=-nvth7WJucQ

Thanks

  • 3
    I've never had Hardees (UK represent!) but they look like a brioche-style bun to me. Happily enough, that ties in with the bun I make for my burgers, for which I use this recipe: smittenkitchen.com/blog/2009/07/light-brioche-burger-buns Try it now, thank me later. (For the record, mine always come out much darker and more even coloured than Smitten Kitchen's anaemic looking things. They taste awesome - a bit like croissants, thanks to the egg and butter). – ElendilTheTall Oct 7 '14 at 11:45
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    I've never heard of Hardees (UK massive) but you might want to get inspiration from Heston's classic burger bun recipe insearchofheston.com/2014/05/… – Gary Oct 10 '14 at 11:37
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As a starter, Hardees lists the ingredients for their Soft Baked Buns on their website.

From there, we can gain that the main ingredients are:

All Purpose White Flour
Water
Sugar
Soybean Oil
Yeast

Additionally, it contains less than 2% of:

Wheat Gluten
Salt
Maltodextrin
Food Starch-Modified
DATEM
Xanthan Gum
Whey
Dextrin
Mixed Triglycerides
Enzymes
Ascorbic Acid
Acesulfame Potassium
Maltitol
Neotame
Turmeric
Annato

And their Egg mixture for Basting:

Whole Eggs
Citric Acid diluted with water

I would probably knock out the following:

Wheat Gluten
Maltodextrin
Food Starch-Modified
DATEM
Dextrin
Mixed Triglycerides
Enzymes
Acesulfame Potassium
Maltitol
Neotame

Which leaves as the "less than 2% of" list:

Salt
Xanthan Gum
Turmeric
Annato
Ascorbic Acid
Whey
  • Which unfortunately only gives us part of the puzzle - ratios, process, and cooking time are all still a mystery. – logophobe Oct 7 '14 at 16:26
  • Correct @logophobe. I was hoping someone else could chime in with those as I couldn't fit what I wrote in a comment :( – jsanc623 Oct 7 '14 at 16:33
  • Thank you for the post. So there is no directions of how you would approach this. I do not know what Xanthan Gum is and guess being an amateur would have to get a baking bread machine too? – TheBlackBenzKid Oct 9 '14 at 14:03
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    Yes - my apologies for no directions. I only found the ingredients and posted them in hopes that someone else would be able to post directions. As for Xanthan Gum - its a thickening agent that is plant derived and can be purchased in powder form. As for the directions, I would follow this recipes directions – jsanc623 Oct 9 '14 at 15:25
  • @TheBlackBenzKid a bread baking machine is probably counterproductive here. Each machine is limited to very few types of bread. If you want to replicate a certain type, doing it by hand is the way to go, unless you have access to the same machine as the original used – rumtscho Nov 6 '14 at 15:54

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