perfect hamburger buns

Recipe and rant from blisstree.com

“Most of us do not consider how many chemicals we take into our bodies. We watch fats, and eat healthy, but when you are buying prepared foods, like bread, you are getting all kinds of things that are unpronounceable. Even if you are not eating organic (and I really encourage you to do so as much as you can) making your own foods will keep many chemicals out of your family’s bodies.”

I like that little rant. But mostly, I like making my own breads at home. It’s easy and cheap. The majority of the time required is hands-off, as you can knead the dough in a mixer or bread maker, and rising time is the perfect time to start on supper / clean the house / pour a drink / take a nap / all of the above. I like eating things that I know weren’t made in a factory, put in oil-based plastic bags, trucked all over in diesel trucks, and stored for a week or two before being put on the grocery store shelf for me to eat.

Anyway. The recipe rocks. Make these, I implore. (They’re better than Sara Lee, that’s for sure.)

Homemade Hot Dog or Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix) –I use half whole wheat pastry flour, half AP/high-gluten mix flour.
1 package instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature

Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.

Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
When the dough pulls together into a soft ball, turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. (Alternately, you could mix the recipe in your stand mixer with a paddle attachment, and once the flour is in, switch to the dough hook instead of kneading.)

Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. (I usually get 10-14). Shape into smooth balls, flatten slightly, and place on a silpat or parchment covered baking sheet. Let rise for 20 to 30 minutes. When buns have almost doubled, bake at 400 degrees for 10 to 12 minutes.

You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!

For the record, this is my recipe #1 that I have perfected and recorded for my 101 in 1001!

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Filed under 101 in 1001, Breads

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