How To Steam Buns:
Steamed buns are warm and soft. You can easily do it at home to give store-bought bread that fresh baked taste and texture. They make a huge difference when you are eating hotdogs, brats, or hamburgers.
There are quite a few different ways to steam bread. I will go over them below.
This is the easiest and quickest way to steam bread. You can overdue it if not careful. A few seconds too much and the bread will be hard and tough in some spots. Do not steam the buns until you are ready to immediately use them.
- Wet a paper towel
- Ring out all of the water
- Wrap the bun in the damp paper towel
- Microwave on high for 5-10 seconds
The last step is going to vary for everyone. It depends on the type, age, and wattage of your microwave. Start out with a couple of seconds and work your way up.
This way takes longer than the microwave but the results are better. All you need is aluminum foil. You also don’t need to worry about overdoing it in a few seconds and ruining the bread. Since there is no steam in this method you need to get the bread wet or it will toast. Sometimes the bread will like to stick on the bottom, so be careful when removing.
- Get your hand wet and wipe all sides of the buns. Re-wet your hand when needed.
- Wrap buns loosely in aluminum foil. Make a pouch so the buns are not touching the foil on the tops.
- In a 200 degree, preheated oven let steam for 8-10 minutes. After about 15 mins they will start to toast.
This is, in my opinion, the best way to steam buns. It can be done on the stovetop or in the oven. This way takes at least 10 minutes but it has the best results. You can also leave them in for an hour or so. WARNING: Some bread takes on a chewier texture when you leave them for 45 minutes or more. Some people like that and some don’t it’s a personal preference.
Stovetop Water Bath:
This way you can fit four to six buns, I usually don’t wrap the buns I just set them in the aluminum foil on top of a veggie steamer. They take about ten minutes to warm up but I have left them steaming for up to 45 minutes with no problems. Sometimes depending on the bread, they have a chewier texture when left longer opened.
- Use a large spaghetti pot
- Fill bottom up with water, not past the bottom of the steamer. You don’t want to see any water.
- Add aluminum foil and buns.
- Cover with a lid
- Bring to a boil then turn down and simmer for 8-10 minutes
Oven Water Bath:
This is the way I steam buns when I am having a large party or bbq. They can be left in the oven for hours. You can also add the meat before you wrap them to keep everything warm. Tip: for cheeseburgers place the cheese on the bottom so people can take the top bun off to add toppings. You will need some sort of a roasting pan and a rack. Those disposable aluminum roasting pans with a cooling rack work great. You don’t want the water touching the wrapped buns.
- Preheat oven to 200 degrees or lowest setting.
- Add meat (optional) Wrap each bun tightly with foil.
- Place rack in the bottom of a roasting pan
- Add water to just below the rack
- Add wrapped buns
- Cover the pan with foil or lid
You will have to check the water level from time to time and add more as needed.
If you need some more great recipes for a BBQ check out these: