Bottom Burger Bun. If you re looking for a more substantial serving opt for 100g per bun for those of you who don t have a scale 100g of dough is roughly 1 3 cup about the size of a plum. Place the balls into the lightly greased wells of a hamburger bun pan and gently press them with your hand to fill the bottom of the wells or until they re about 3 1 2 to 4 wide.
Close burger with the top bun. The hamburger bun tops are in fact much more important from a marketing point of view. First up the rankings.
In a large bowl dissolve yeast in warm water.
4 4 out of 5 stars 16. By contrast cutting at point b makes the bottom bun shorter than the top but th. For standard sized burger buns use about 85g to 100g of dough per bun. It will help hold your condiments in the bread and not on your shirts.
