Hamburger Buns
There’s always a story, isn’t there? I’ve been baking bread for a decade, now. Doing it well consistently since we moved down from the Mile High city. One would think that hamburger buns would have come up, already. In fact, they have, with middling success because I have nothing in which to rise the dough. I’m sure that hamburger bun pans are a thing, but I don’t want more pans.
I have metal egg rings, which make mediocre egg rings because egg escapes from the bottom. A while back, I thought I would use them (on a sheet tray) as hamburger bun “pans”. The problem was: There were only three. I couldn’t find the fourth, but figured it would turn up, eventually. It did – in a box of wildly unrelated things that I unpacked last weekend.
As you can see, they have the same problem as bun pans that they do as egg rings: The stuff that is supposed to be contained within them escapes around the bottom. I think I’ve invented something new: The corset bun.
A bigger issue is that they’re far too large. A moment’s thought would have made this obvious. The dough for a loaf of bread split four ways is a quarter-loaf per bun. A quarter loaf of bread is quite a lot of bread to eat in one sitting. I’m not giving up, yet. Next time: Half a recipe of dough, still split four ways.
Marked Up 
Half the amount of dough in each ring I think might work well. You just need the ring to keep them to a uniform size around. Hopefully they don’t rise too high though.
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