I have a friend in Colorado who bakes bread for her family several times a week. She bakes bread for sandwiches and also makes her own homemade hamburger buns. What a luxury! It has never occurred to me to put in the amount of time to make my own buns for hamburgers, even though I love buns, rolls and other small breads.
When I was a kid, I loved eating dry hard rolls for a snack and I usually followed my own ritual: I'd bite off one end of the roll, take my fingers to dig out and eat the soft, chewy inside of the roll before munching the crust.
In any case, today we were planning buffalo burgers for dinner and with enough time on my hands, I thought I'd give making my own hamburger buns a try. As always, I let the breadmaker do the messy part of kneading and letting the dough rise once for me. The rest was a cinch and we all agreed when eating our burgers that these were the tastiest buns we've ever had.
Ingredients:
2 1/2 cups bread flour
2 1/4 tsp. active dry yeast
1 Tbsp. butter, softened at room temperature
1 cup hot water (120˚–130˚F)
Preparation:
Add all ingredients to the pan of a breadmaker, in the order suggested by the breadmaker manufacturer, and process on the dough setting. When the dough is done, turn it out onto a lightly floured work surface, divide into 6 pieces and shape them into balls. Put them onto a cookie sheet lined with parchment paper or a Silpat mat, cover with wax paper and let rest for about 5 minutes. Flatten each ball with the palm of your hand and let rest for another 30 minutes. Meanwhile, preheat the oven to 400˚F. Brush buns with a little milk and sprinkle either sesame or poppy seeds on top, if so desired. Then bake the buns on a center rack in the oven for about 20 minutes. They are done when nicely browned. Cool buns on a rack and serve.
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