Garlic Parmesan Buns


If you want your hamburger or brat buns to be something special, try this recipe that tastes like really good garlic Parmesan bread.  They are fast, with instant yeast, and kneading in the food processor.                       
I use good chunk parmesan, it makes them extra-good.  
I let my dough rise right in the covered food processor bowl, why wash extra bowls?  To keep down the mess, pour your water into the processor through the small hole designed for adding oil to mayonnaise.  It dribbles in at just the right speed.  This dough is very easy to handle, and rises up light with a fine texture.  Shape them into either hamburger or brat buns.
Why buy tasteless cardboard buns when these are so easy and flavorful?  They take less than an hour and a half, and most of that time is waiting for the dough to rise and bake.
                          Garlic Parmesan Buns
  2        ounces  Parmesan Cheese
  1        small  Garlic Clove
  2        tablespoons  Butter -- softened
  3        cups  Bread Flour (about 15 ounces)
  1        teaspoon  Sugar
  1        package  Instant Yeast
  1        teaspoon  Salt
  1        cup  Water, heated to about 125°
Set up food processor with the steel blade.  Cut parmesan into 1" piece.  With machine running, drop cheese and garlic through feed tube; process until finely chopped, using metal blade, about 45 seconds.  Leave in work bowl. 
Add butter (cut into smaller pieces), flour, sugar, yeast, and salt to work bowl.
With machine running, pour water through small hole in feed tube in a steady stream, about 45 seconds.  Continue processing until mixture forms a ball and starts to clean the inside of the work bowl, then let machine run 60 seconds to knead dough.
Scrape down bowl, let dough rise about 20 minutes right in covered bowl in warm place.
Punch down dough and divide into 3 ounce portions, about 8, for larger buns or 2.7 ounce portions, about 10, for smaller buns.  Shape each piece into a bun, either for hamburgers or hot dogs, place on greased or parchment lined baking sheet, and let rise until doubled, about 25 minutes.  Can be shaped into 2 ounce dinner rolls, about a dozen and baked about the same time and temperature.

Preheat oven to 375° while dough is rising.  Bake rolls until golden brown, about 20 minutes.  Cool on wire rack.  Brush with softened butter if desired.

2 comments:

  1. I'll be making burger buns today for guests this evening with a tried & true bread machine recipe. I only have a small food processor. I have tried making a couple of brat buns when I make burger buns, but I need more practice to get the shape correct. A woman at a local bakery once told me how to shape them. Yours are beautiful! Any hints for shaping? And is that German potato salad with green beans? Sure looks yummy!!!

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    Replies
    1. Well, I don't have any ideas for shaping...I just call mine "rustic", and do the best I can.
      The potato salad recipe will be up Thursday...it's my favorite.

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