We have dealt with flaming grills , incredible shrinking meat patties, stale hamburger buns and wilted vegetables. Hopefully, not all on the same night!
Tonight we got it right!
Friday nights will never be the same again!
After some discussion we decided to take a chance and make our own buns. I was so confident it was going to be good I didn't even buy back-up buns. I figured it couldn't be any worse than those dry purchased things they call hamburger buns! I dove into the task knowing full well that if this experiment was successful it would mean I would be making the buns every Friday night . It had better be simple.
Tonight the raves were all about the buns!
Nothing smells better than buns in the oven baking.
Homemade Hamburger Buns
2 cups lukewarm water
2 T yeast
1/2 cup sugar
2 tsps. salt
1/4 cup butter, softened
6 1/2-7 cups flour
Mix all ingredients to make a soft, smooth dough mixing by hand, or mixer.
Cover the dough and leave it a warm place. Let rise until double in size. (about an hour or two)
Punch the dough down and turn out on a floured board.
Divide the dough in half, continuing dividing balls in half until 16 balls have been created. Flatten the balls to about 3". Place on a lightly greased cookie sheet allowing space between them to grow.
*Light golden crust: brush the dough with a little melted butter.
*Sesame Seed Buns: Mix the white of one egg with a 1/4 cup of water. Moisten the top of each roll with the egg white wash before sprinkling sesame seeds on top. The egg white wash will make the sesame adhere.
Allow rolls to double in size.
Bake at 375 degrees for 12 - 15 minutes. Gently brush with melted butter. Let cool slightly before slicing.
Makes 16 hamburger bun.
(To make 8 buns ingredients may be cut in half. Rising time will remain the same.)
(Adapted from www.kingarthurflour.com)
|The buns in the oven.|
Tomorrow night...hot dog buns!