Wow, it has been such a busy week! With old friends in from out of town coming to visit (Hey Mel!), job interviews, and jam making, things have been quite hectic.
I have had a chance to do some baking though, amidst everything, so there should be lots of new recipes coming your way. Also, stay tuned next week for a new segment I’m starting about what books I’ve been reading. It’s going to be good, especially if you’re an avid reader like I am! Now for the baking…
I was planning on making Grilled Portobello Burgers for dinner the other night but unfortunately, we didn’t have any hamburger buns in the house. Being the adventurous baker I am, I decided to find a recipe so I could make my own buns!
I consulted allrecipes.com which has been one of my go to websites over the years for numerous different recipes. There, I found a recipe for burger buns that only needed to rise for 30 minutes, which was excellent since I only had about an hour or so until dinner when I started making them.
The buns get made using a dough enriched with butter and milk, which leaves them so fluffy and soft! They were also supposed to have an egg added, but in my rush, I completely forgot to add it. They still tasted amazing, and instead of putting the egg in the dough I used it to make a quick egg wash to make the tops of the buns nice and shiny.
This is a really versatile recipe as you can see, and produces the most wonderfully soft hamburger buns with very little time and effort. You can also shape them into longer buns to create the perfect hot dog bun.
Yum! And thanks to everyone who’s been reading!!!!
1 cup milk (I used 1%)
1/2 cup water
1/4 cup butter ( I used salted)
4 and 1/2 cups all-purpose flour
1 package instant yeast
2 Tbsp granulated sugar
1 and 1/2 tsp sea salt
1 Tbsp water
Sesame Seeds for topping (Optional)
In a small sauce pan, heat milk, water and butter until very warm (120 degrees F or 50 degrees C).
In a large bowl, mix together 1 and 3/4 cups flour, the yeast, sugar, and salt and create a well in the center. Mix the milk mixture into the flour mixture and stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Let rest for 10 minutes.
Divide dough into 12 equal pieces. The best way to do this is to pull out your scale and some basic math skills! Weigh your entire ball of dough (in grams is the easiest) and then divide that number by 12. When your dividing your dough weigh each piece to make sure you’re getting accurate pieces. You can also eyeball it if you’re less OCD about this than I am!
Shape dough into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise in a warm place for 30-35 minutes.
Pre-heat oven of 400 degrees F. While your oven is heating, beat together the egg and 1 Tbsp of water. Gently brush this on top of each bun, and then sprinkle with sesame seeds if using. Place in oven and bake for 10-12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6×4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above.
Yield: 12 hamburger buns or 16 hot dog buns
(Adapted from allrecipes)