I've spent over 30 years figuring out absolutely nothing, so good on you Bri!

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!

@BrianLagerstrom

2 жыл бұрын

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.

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.

@japanhouse1

2 жыл бұрын

This

@poblanopupp9966

2 жыл бұрын

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

@johncspine2787

2 жыл бұрын

@@poblanopupp9966 it was a dark..and stormy night…

@VeganSemihCyprus33

2 жыл бұрын

They want to keep you as slaves! 👉👉 The Connections (2021) [short documentary] 🔥🔥

@Grayald

Жыл бұрын

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.

I cut the recipe in half and made these yesterday. To say they are amazing is just an understatement !! Where have these been my whole life. Thanks so much for the recipe !!

Watching videos like this really makes me have great respect for the attention to detail and effort that goes into making things we tend to take for granted like quality bread. Those buns do indeed look perfect!

I made these the other day. They were absolutely perfect. You knocked it out of the park again. I was asked where I bought them. Every recipe I have tried has been fantastic. I look forward to every new video. Thanks for the incredible job you do on every video.

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!!!!!

This is just incredible. I bake all manner of different breads but a soft fluffy bun has always eluded me until now. As much as I enjoy testing different recipes I won't bother in the future with these buns. This is my go to recipe forever now. Many thanks

Your videos and recipes are hands down the best I’ve come across on KZread. Everything so precise but easy to follow, end results always so good. Nailed it mate!!

Those buns absolutely do look perfect, as does that burger. Really excited to see that burger video released too. I will 100 percent be trying this recipe. Thanks, Bri - yet another great video. And congrats again on 500,000 subs! What a great, and we’ll deserved achievement. You da man! 😊

You're the main reason I can actually cook good food now. Thanks for all your content.

Really impressed how you keep making these videos with the same great formula, just enough of you in the video, food properly in focus, no distractions.

Love seeing the bun recipe evolve over time. Thanks for the recipe!

@BrianLagerstrom

2 жыл бұрын

Thanks for watching Aaron. 😛🤙🏻

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.

One of the best chef/food channels! Appreciate all your effort

I made these buns yesterday, probably the best buns I've had period not just burger buns. Thanks for the recipe.

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.

@BrianLagerstrom

2 жыл бұрын

Thanks so much for being here J dog

Made these buns today and I must say, I knocked it out of the park thanks to you.

Omg. Yes. It is a miracle bun! Will definitely make these! Can’t wait. Thank you so much!

Ah! *FINALLY!* Someone who shows the ingredients in *GRAMS!*

@sonnyse7en

28 күн бұрын

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 😵‍💫

I made these last night and now I'm crazy! These are the best buns in the world! Thank you.

Can you imagine being a fan of cooking youtube shows only to have the KZread algorithm not show you this channel until a few days ago. Thank you for teaching us!

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 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. 😭

@ChrisKChandler

5 ай бұрын

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.

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.

Made these buns and my mom thought I bought these and didn’t believe I made them. She is now demanding for me to make more of these buns. They are great to just eat as large rolls. Another killer recipe!

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 am not familiar with dough,but your gentle,lovefull way handling this sticky stuff,shows me the right way to do😉

Looks like the perfect bun to me. The 10 years were totally worth it! Great video.

Excellent, as usual. And I’m with you on well-done burgers. Can’t wait to see that video!

Thank you for being thorough! I have now made these buns 3 times and I watch and stop the video as I go along in order to make them right 😊 They are delicious and I am making 6 dozen in order to have enough for a family reunion here in the beginning of July!! I did cut the grams down to 80g because we are having brisket and pulled chicken so I like this size better!

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 am really impressed of these burger buns, amazing!!

Mr. Lagerstrom, I applaud you. Fantastic recipe.

Wow, I just made these and they are incredible. I can't believe the great result I got, definitely make these if you are curious!

it's actually super-easy to make an amazing burger. the challenge is the bun and i dont think it's possible to get the right loft and softness without some kind of dough conditioners. i'm going to try this as it looks very good

Made these today without the dough enhancer and still the best burger buns I've ever made. Thanks Bri!

I just made these today and they were so good I may never eat a better roll (I quartered the recipe). I added sesame seeds onto the eggwash prior to baking. It was the perfect hand hold for my Smashburger. Already I have visions of poppy seed rolls swimming through my head. Thanks for the fruits of your experience.

Started watching a few weeks ago and loving all of your vids! Nice to be here right when one drops 😎

On my list of things to make! And thanks for the tip for the dough conditioner.

these are amazing buns. Deflate on the squish - they're legit the best buns I've ever been able to make - didn't use the mc dough conditoner. Thank you Bri. also the sauce is s-tier

A buddy recommended me this channel for a cookie recipe. Now I’m here as a fan because of the endings of every video. You’re awesome, will be making many of these recipes soon.

Made these tonight. Took a bit of time, but they was awesome! Will repeat.

I made these today and they were transcendent. The best buns ever. I used diastatic malt powder instead of dough conditioner and bread machine yeast, because that's what I had, and it worked perfectly.

So great that you didn't allow professional dogma to stay in your way for perfecting something you've been tweaking for years. It's so easy to get stuck in professional dogma/snobbery, and you just proved how limiting that is. The thing that was sacrilege was actually the answer! So important to keep an open mind, keep experimenting, and approach things with curiosity. My husband and I love your videos. Have tried several already.

congrats on 500k love the evolution

I look forward to the well done burger video! I mean, I'm all for some charred tartar on a bun, but I would love to know how to make well done as delicious as that one looked.

Just did it, it was amazing buns!! Thank you!!

I use a dough conditioner for my loaves of bread. Definitely, a must-have in the kitchen.

I have made this so many times! THANK YOU

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!

Made this yesterday and it is by far the best burger bun I have made. I was so eager to try it I made a smash burger and damn near had an out of body experience 😂 thanks B-boy❤

You are the best! Keep it up! Thank you for sharing your knowledge.

Excellent. Easy to nail this one with your recipe.

Wow! I've really struggled finding a great burger bun. It was fantastic. All my foodie friends gave this a 10! Absolute mic drop. Thanks so much.

@BrianLagerstrom

2 жыл бұрын

Wow thanks for trying!!!

Спасибо, Шеф! Отлично выпечен хлеб! Суперрррр! 👍👍👍👍

I made these buns and they were freaking delicious, thank you for sharing the recipe

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).

I actually prefer my burgers done most of the time, so I'm glad to see someone finally giving my preferred style some cred.

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!

@BrianLagerstrom

2 жыл бұрын

I hope it works well for you! It’s very well tested

@enriquedossantos3283

Жыл бұрын

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)

@DenaInWyo

10 ай бұрын

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!

Must-have video recipe! Thanks!!

First i wanna say thank you for amount of knowledge you freely share with us❤️ I've been using your recipes and they are all amazing (thanks to you and your useful content) but recently i got a problem with baking the burger bun I've tried 3time and each time i kinda failed i dont understand where i exactly go wrong but somehow the dough doesn't get enough puff like yours even though i let that rest as the same way you do! I would truly appreciate that if you can help me correct my mistakes and do it better

@alarsut

Жыл бұрын

Same happen for me, i think I should use fresh yest

Perfect recipe especially for lobster Roll, thanks. To those who don’t avec accès to the dough booster I use 10g instant yeast instead of eight and double de rest time. That was perfect ! thanks Bri !

From one B Man to another, you are amazing. Favorite channel. These rolls are great.

I made these over the weekend and they were freaking fabulous! Tagged you in my IG story also. Love your content ❤

@decimalexercise7154

2 ай бұрын

You don’t even look like a stoner, 🧐

Seeing Bri with a 4 pack is the surprise I wasn’t expecting but a very pleasant one

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.

@clemfandango51

Жыл бұрын

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

@AmarObro

6 ай бұрын

Was the texture of the bun the same like in video?

@IQzminus2

6 ай бұрын

@@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.

Fantastic recipe and fantastic chef, yeast was outdated and weak but rose only 1/2 to 2/3 of expected size but while slightly underproofed where still fantastic!

500k, congrats Bri! - so the dough conditioner, will you be posting more recipes with it in the future or is this strictly for the buns?

a good chef is primarily master of all doughs..nice one!

Dough conditioner is now in my cart! Can’t wait to try these buns.

excellent recipe. I agree with the use of conditioner. I use diastatic malt as a dough enhancer and it works magic into the flavor and texture as well.

@CoolJay77

9 ай бұрын

Do you use diastatic malt in addition to dough conditioner?

Yo...I'm drooling so hard. This looks amazing and I can't wait to try it. 😍

Omg that bun looks amazing 😃

This one is definitely going to be tried!

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.

@BrianLagerstrom

2 жыл бұрын

That’s a dream combo! Sounds like a great Holiday

Perfect Thanks Love your show

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

Жыл бұрын

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

@davidradecki7120

Жыл бұрын

@@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.

@cd5139

Жыл бұрын

@@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

@davidradecki7120

Жыл бұрын

@@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.

Bri every time you kill me with the final happy dance, just breaks every mood i have lol . bun looks amazing tho keep it up mate love your channel ,

I was just looking for a good bun recipe a couple days ago. I'll try this one. Thx

@BrianLagerstrom

2 жыл бұрын

I'm really proud of it. Let me know how it turns out for you.

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.

Gnarly oven burn on your hand, Bri! This recipe looks amazing, that shine 😍

Can't wait to make these this week. I just need a potato ricer! Quick question for anyone out there - what's medium speed on a Kitchen Aid stand mixer? I'm a little confused and am fairly new to baking and using my stand mixer. Help? Thanks!! By the way - Brian - your instructions are perfect. Easily understood, and it's great to be able to go back and watch you do something so effortlessly! Inspiring!

Dough conditioner is the goat. Lookin forward to trying your bun recipe!

Hey Bri, What I really dig about your channel is your experience in the elite restaurant industry and how you bring that to home cooking. it’s the adaptations from there that I think elevate home cooking. In my lifetime measuring ingredients is new-er to me but what I’ve been trying to hone in on to save time/counter space is what are the important ingredients to weigh to the gram and what ingredients is that level of accuracy not that important that can I just use conventional measuring tools, such as cups/tablespoons. Like breads the ratio of water, flour and yeast are sacred but for other things like seasonings I’ve just gone stuck with conventional measurements, assuming the recipe gives them. Another KZread channel you might enjoy that comes from a similar professional bent albeit food marketing is Glen & Friends and if you haven’t seen it the Sunday Old Cookbook show he does is well worth the 20 or so minutes every week.

just started watching you man but i already love your food and videos

Looks amazing!!

The 10 years paid up. Great recipe.

I love Brian’s ads. I was just thinking how awkward it may be to film them, but he embraces it😆

Looks absolutely delicious and perfect🍔👏✨I always enjoy waiting your videos and learn a lot. Thank you for making wonderful videos. Happy Sunday🌻💕

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!

Yessiree that’s what I came to find! Thank you Chef 🤙🤙

i tried your recipe and it turned out fantastic! we used to have a Bakery in Germany. my late husband was a Bäckermeister. i helped in the production that's why i'm familiar with these "dough conditioner" products you mentioned about. we call them backmalz or malt powder or simply enhancer. we add different kinds according to the type of bread we make. it's different kind for sweet dough, for normal rolls, for white bread, brown bread etc. for sweet dough it's available only for bakery business. för your recipe, i added malt powder for white rolls. i also added about 1/2 cup full milk powder. i first set my oven to 180°C. i realized it wasn't enough to brown the dough so, i increased it to 200°C at once. i also filled half of the buns before baking with ground almonds (added sugar, rum, almond flavor, egg and sweet bread crumbs so that it won't be runny) let it sit for another 30 min before baking. the other half i baked them ahead.

@tactic45

Жыл бұрын

perla maschine, danke für backmalz. bin am verzweifeln gewesen, was das auf deutsch is 😊

Made 'em! Including buying the dough conditioner and ricer. They were perfect as you said, thanks! A question about butter in bread dough... I've used melted butter occasionally in recipes, but usually brioche recipes call for only softened. Can you please comment on the two methods? Thanks!

I gotta tell you Brian, that bun looks delicious!

🤣 You're going to get me in trouble. Amazon is already here enough each week. I'm addicted to your videos. 👍👍👍

Never been this early to one of your videos, I can't thank you enough for your recipes. Finally no more sweet brioche from the store from me for smash burgers.

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?

* Wonderful recipe an video tutorial , thank you and bless you

You did not just shove a juicy burger in my face! Thanks for another great video, I can't wait to try this. Cheers