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Monday, May 16, 2011

Burger Buns

I have a thing for meat. Maybe it isn't very feminine. Maybe people think I'm always on a low-carb diet or something. Well, considering how many batches of muffins I've made recently, that might not be true. 

In any case, a good burger must have a good bun. Soft, squishy, able to hide out in the background and let the burger take center stage. You know how it goes.

These buns are just about perfect. They could be a tad squishier to be honest (maybe I'll let them rise longer before hitting the oven? And/or add substitute some potato flakes into to the dough?), but for the most part, they made my dreams come true.

Here they are waiting for the oven to preheat. And being lonely, I'd imagine. So sad that I only made three. But then again, there's a good reason I scale recipes down the first time I try them!

Check out the way they puffed right up in the oven! That's what we call oven spring, my dears. It's my best friend.

I might, however, add that in the future I might flatten the dough into disks rather than rolls. I found this to be just a tad too much bread per bite.

Now go make some fresh burger buns!

Update: I woke up this morning and found that I was not the only one with grilling on the brain! King Arthur posted on their blog about the very recipe I used! AND I found another one of my favorite blogs featuring burger buns. Ha. Go burger buns!

Burger Buns
From King Arthur Flour
Yields six buns

2 3/4 cups All-Purpose Flour
2 tsp instant (aka bread machine) yeast
1 tsp salt
2 tbsp sugar
3/4 cups lukewarm water (the warmer the better, but please don't let it even get close to boiling)
1 egg
2 tbsp oil

Mix together the dry ingredients in a medium bowl, then dump in the liquids and mix well, turning onto the counter to knead for a few minutes once it's stiff enough
If you have a stand mixer or a bread machine that you can set to a dough cycle, go for it
Return the dough to the bowl (greased if you want to make your life easier) and cover
Let rise until doubled. My kitchen was kind of cold, so it took a good hour and a half
Take the dough out and form it into six rolls
Place them on a baking sheet and cover and let them rise until doubled in size again (it should take less time this time around)
Preheat the oven to 375 F
Bake for 10 minutes, then brush with an egg wash
Return to the oven for another 5-10 minutes (I needed the full 10)

1 comment:

  1. ooo i love making buns and brent really loves it when i make buns. i use the "disc" method, much better ratio :)