Small Recipes...Cheese Burger Buns

Here’s a simple homemade hamburger bun recipe that only makes 4 buns…a nice small recipe.  The food processor is the obvious choice for making this small amount of dough; it handles it perfectly. 

I let the dough rest right in the processor bowl the first time…why wash any extra dishes?  I use dry cheese powder I buy at the Dutchman’s in Cantril, Iowa, but King Arthur sells a similar product.  If you can’t find the cheese powder, try the fine Parmesan cheese powder you get with the green label; weigh out the same amount and proceed with the recipe.   We like it either way.

I use an egg yolk instead of half an egg…I can use the white in other recipes, like our favorite, Coconut Macaroons, another small recipe.   You can also make this recipe by hand, the very small amount of dough makes it easy to knead. 

The buns are light and fluffy;  and the dough is very easy to work with.  They are perfect with hamburgers and we also like them with ham salad or any other sandwich meat you like.  Obviously, you can shape them for brat or hot dog buns too, or maybe 2 of each?              

Cheese Burger Buns

  6             ounces  bread Flour -- (or all-purpose) (1 1/2 cups sifted)

     3/4      ounce  cheese powder -- or parmesan cheese (the stuff in the green jar)  (2 tablespoons + 2 teaspoons)

     3/8      teaspoon  salt

     1/2      teaspoon  onion powder -- optional  (can use garlic powder with Parmesan)

     1/2      tablespoon  sugar

  1 1/4      teaspoons  instant yeast

  1             ounce  softened butter (2 tablespoons)

  1             large  egg yolk -- Save white for another use

     1/3      cup  lukewarm water

                 Softened butter -- for tops

INSTRUCTIONS

Weigh the flour and dry ingredients into the food processor bowl.  Weigh in the softened butter and add the egg yolk; pulse 3 or 4 times; scrape down if needed.

Heat the water to 115°.  Add to the processor through the feed tube a little at a time, pulsing until all water is absorbed.

Run the processor until the dough comes together; then run 1 minute, until kneaded.  Don’t over-process, use a timer or stopwatch.

Leave the dough in the processor bowl, covered, in a warm place for 10 minutes.

Gently deflate the dough, and divide it into 4 pieces; each will be about 2.95 ounces.

Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet.  (I used a quarter sheet pan, 9 x 12")

Gently flatten the buns with your hand until they're about 3 1/2" to 4" wide.

Cover the buns, and let them rise in a warm place for 30-35 minutes, until they're noticeably puffy.   About 20 minutes before the end of the rising time, preheat the oven to 350°F.

Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 195-200°F, measured with an instant-read thermometer.

Remove the buns from the oven, transfer them to a rack, and brush with the remaining warm, softened butter.  Allow the buns to cool completely, then store airtight at room temperature, or slice and freeze.

Yield: 4 buns a scant 3 oz each

Baking with Yeast...Easy Snowflake Rolls like Grandma's

 Here are the snowflake rolls that we had regularly at our Grandmother’s house, especially in the summers, served with main dish salads and cold cuts (an old-fashioned word for Deli meats and cheeses) on Sunday evenings.  These are nice light rolls.

The best thing is that these are a refrigerator dough so you can shape them on the morning you want to bake them, but not have any mixing time or cleanup then.  

                 

                   Easy Snowflake Rolls like Grandma's

  10         ounces  flour, all-purpose (2 cups)

     1/2    tablespoon  Instant Yeast

  2           Tablespoons  potato flakes

  7           Ounces  water -- 120°-125°

  2           Tablespoons  salad oil

  2           Tablespoons  sugar

     1/2    teaspoon  salt

1. Heat water to 120°.  Add to dry ingredients in mixer bowl. Beat until combined.  Mix 4 minutes more on medium high.  Cover dough with saran wrap and chill at least 2 hours or up to 3 days.  **
2. Stir down, cover and let rest 10 minutes.   Preheat oven to 400°. 
3. Shape into 12 rolls in greased 9" round or 8" square pan.  
4. (Arrange 8 rolls around the outside, 4 rolls in the middle) or make 9 rolls in an 8" square pan.
5. Dust lightly with flour; a flour sifter or wire strainer works well.  Let rise 30 minutes in a warm place or until doubled.  Dust again with flour before right before baking.
6.  Bake 20 minutes or until golden brown.  Immediately lift buns from pan .  Serve warm.

**You can let rise the dough rise immediately for 30 minutes and then proceed with the recipe if you want to bake them the same day.
Or substitute 12 frozen rolls from a 3# bag.  Place in pan to let rise.  Decorate tops.  Let bake 25-30 minutes at 350°.

Simple White Bread

At a time when both bread shelves and even flour and sugar supplies are empty or limited in the store, it helps to have a simple, reliable bread recipe you can make with a minimum of ingredients.

This is our favorite Simple White Bread, it tastes like Mom’s, is quick to make, and can be made in a Kitchen aid mixer or by hand.  You can make this recipe into almost any bread product with bread pans or simply sheet pans or even a 12 inch pizza pan for round loaves. Check out the recipe below; along with some links on bread baking tips.

For success with this recipe method, you need to use bread machine or instant yeast.  Bread is done when an instant-read thermometer is stuck in the end of the loaf about 1 inch and reads around 200° plus or minus 5°.

Simple White Bread

Yield:  "2 Loaves”

  6 ¼    Cups  Flour, All-purpose  or Bread -- 1# 12 ounces

  3        Tablespoons  Sugar

  2        Packages  Instant Yeast or Bread Machine Yeast only

  2        Teaspoons  Salt

  1 ½    Cups  Water -- 120°-125°

     ½    Cup  Milk -- 120°-125°

  2        Tablespoons  Butter, oil or lard

In mixer bowl, combine flour, sugar, yeast, and salt.  Heat water, milk and butter until very warm (120-125°).  Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Change to dough hook and knead on speed 2 for 6 minutes.  (or knead 10 minutes by hand.)

Cover bowl with plastic wrap or a tight cover; let rise 10 minutes in a warm place. (No need to grease the pan or dough if you cover it tightly.)

Loaves: (1 1/2 pound) Roll 1/2 of dough to 12 x 7" rectangle.  Beginning at short end, fold like an envelope, in thirds, tightly.  Pinch ends and seal.  Place in greased 8 1/2 x 4 1/2" loaf pan or a 4" x 10" loaf pan, seam side down.  Cover, let rise in warm place until doubled in size, about 25 minutes.  Bake at 400° for 30 minutes. Remove from pan and cool on wire rack.

Braids:  Divide 1/2 of dough into 3 equal pieces (8 ounces each).  Roll into 16" rope.  Braid on greased baking sheet.  Cover, let rise until doubled, about 30 minutes.  Beat 1 egg with 1 tablespoon water; brush over braid.  Sprinkle with sesame or poppy seeds if desired.  Bake at 400° for 25 minutes until done.  Remove from pan and cool on wire rack.

Pizza:  Grease 14" or two  12" round pizza pans.  Roll 1/2 of dough and fit into prepared pans. Bake at 400° for 10 minutes, top with sauce and desired toppings, return to oven and bake 10-15 minutes more until done.

Rolls:  Use 1/2 of dough.  Shape into 8-12 equal pieces and place in greased 8" pan.  Cover; let rise until doubled, 20-30 minutes. (Fill a 13 x 9" pan with the whole recipe).

For dinner rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with sesame or poppy seeds.

For onion rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with 2 tablespoons instant minced onion.

For any rolls, bake at 375° for 20-25 minutes, until done.  Cover with foil during last 5 minutes to prevent excess browning if necessary.

Remove from pan; let cool on wire rack.

For hamburger or brat buns:  Shape 3 ounce portions of the dough into rounds or oblong buns, flattening them.  Use half-sheets or jelly roll pans; I line mine with parchment paper or grease the pans.  (I used the egg wash from the dinner rolls on these).  Bake for 20-25 minutes.  Remove from pan; let cool on wire rack.  Half of the recipe will make 8 buns; I often make 8 of each and slice and freeze them for grilling in the summer.

Our Favorite Yeast Bread Making Tips
Braiding Yeast Breads
Bread Ingredients and Finishes

Bread Flour...Buttermilk Chive Bread

It's looking like spring again, and my chives are starting to grow out.    I keep some chives indoors over winter in front of our large sliding door so they produce all year round.  Here's my favorite recipe for using them.

The dough is very good and easy to handle, and I make this recipe without the chives from time to time as well, especially if I have buttermilk I want to use up.

 These very nice loaves are excellent for ham,  egg salad or chicken salad sandwiches and are delicious toasted.  If you want to make 1 loaf in the food processor, click here.

Buttermilk Chive Bread - 2 loaves

  1 ¼    cups  Water -- 110°

  1        cup  Buttermilk -- 110°

  4        Cups  Bread Flour -- 18 ounces

  2        Cups  Flour, All-purpose -- 9-10 ounces

  4        Teaspoons  Instant Yeast -- 2 packages

  2        tablespoons  Sugar

  1        Tablespoon  Salt

     ¼    Cup  Butter -- softened or salad oil

     ¼    Cup  Chives -- snipped

Warm buttermilk and water to 120-125°; do not overheat as buttermilk will curdle. 
Place dry ingredients (minus 1 cup flour) and very soft butter or oil in mixer bowl.   Turn on mixer to slow and add liquids.   Add remaining flour until dough cleans the bowl.  Turn to speed 2 and mix 2 minutes.  Add chives, change to dough hook and knead 4 minutes.  
Let dough rest in covered  bowl in warm place 10 minutes. 
Turn out of bowl and shape into loaves (about 1# 9 1/2 ounces each) and place in greased 4 1/2 x 8" or 4 x 10" loaf pans and let rise 25-30 minutes until almost doubled. Preheat oven while dough is rising.  
Bake at 400° for 28 minutes or until instant read thermometer reaches 195-200° when probed 1" into end of loaf. 
Remove from pan to wire rack, butter top lightly, let cool before slicing.

*If using active dry yeast instead of instant yeast, rising time will increase. I like SAF instant yeast or Fleischmann’s instant yeast that I buy in 1 pound bags and freeze until used. Good flavor and much quicker.

*I let bread cool completely and slice. I freeze the loaves in plastic bags and remove slices as we need them.

March 2020 cost: $1.52 per recipe or 76¢ per loaf if using oil.

  "2 Loaves"

Per Serving: 109 Calories; 2g Fat (15.6% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 223mg Sodium.  Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

I grow my chives in 2 gallon plastic pots; they winter over outside in the pots on the North side of our house, and come back each spring.  I also bring one pot into the house for the winter.  They are so vigorous that I usually have to divide them in late summer to share plants with friends and family.

Bread Flour...Cheese Bread

I have been making this recipe since I first saw it in 1991, when I purchased my first food processor.  It’s especially tasty as toast, but it’s also great for sandwiches.  The fat content gives it a tender texture, and the food processor makes it very quick to make.  I often make this recipe for holiday gifts with a jar of homemade jam.  This size loaf can be made in a smaller Classic or DLC10 processor, as well as larger ones.  

With only 3 cups of flour, I use the steel blade.   

I weigh the flour, cheese and milk powder right in the processor bowl with the blade in it, and then add the remaining ingredients.  A food processor takes such a short time to make bread, I use a stopwatch to time it.  I let my dough rise the first time right in the processor bowl; why wash another bowl?  To shape loaves, I roll out the dough into a rectangle, and fold it in thirds, like a letter for an envelope, then pinch the ends to seal.

The directions for this recipe call for Instant or Bread Machine or Rapid Rise yeast.  If you use plain active dry yeast, the rise times should double.                    

                     Cheese Bread

  1       Cup  Water – heat to 115°-120°

  2       Tablespoons  butter

  13 ½  Ounces  bread flour – 3 cups

  2        Teaspoons  sugar

  1        Teaspoon  salt

     1/3  Cup  Skim Dry Milk** - 1 ounce

  3         Ounces  Cheddar Cheese -- sharp, shredded (3/4 cup)

  2         Teaspoons  Instant Yeast -- 1 package

 Shred cheese with the shredding disk if needed.  Change to steel blade.  Add dry ingredients and butter to cheese in processor bowl.  Add water, heated 115°-120°, slowly through feed tube, until dough cleans the sides of the bowl, about 45 seconds.  Mix for 1 minute after dough comes together.  Let rise 20 minutes, in processor bowl, in warm place. 

Make into loaf, place in greased 4 1/2 x 8 1/2“ pan.  Top with a piece of waxed paper that has been sprayed with pan release.

Preheat oven to 375°.  Let bread rise in warm place 25 minutes or until 1" over the top of the pan.  Bake at 375° for 35 minutes.

**If you don’t use dry milk, use ¼ cup water and ¾ cup liquid milk for the liquids.

Sue’s Grape-nuts® Bread

I tried a recipe for Grape-nuts® yeast bread…it failed; heavy, soggy, not worth eating!   So here is my own recipe…just what I wanted; a nice sandwich loaf with Grape-nuts® for crunch and a little added flavor.   This is delicious for sandwiches, like chicken salad, and perfect for toast.  I confess I used store-brand cereal; we like it just fine, and I keep it on hand for granola and our favorite Grape-nuts® quick bread recipe. 

I modified a white bread recipe I have used to eliminate 4 tablespoons! of the 6 tablespoons butter originally called for and used whole eggs instead of egg yolks.  The less rich dough is perfect with the crunchy cereal mixed in.   I made mine in 4” x 10” pans for smaller slices that we like.           

Sue’s Grape-nuts® Bread

     ½     Cup  Water

  1 ½     Cups  Whole Milk

  2         Tablespoons  Butter -- softened

  6         Cups  Bread Flour -- 1# 11 ounces

  4         Teaspoons  Instant Yeast

  1         Teaspoon  Sugar

  1         Tablespoon  Salt

  1 ½     Tablespoons  Honey

  2         Large  Eggs

     ¾     Cup  Grape-nuts® -- 3 oz

Heat water and milk to 120° (add butter to this if it is not softened).

Place flour except 1 cup in mixer bowl.  Add yeast, sugar, salt, softened butter, honey and eggs and Grape-nuts®.  Add liquids and beat 2 minutes.  Add remaining flour until dough doesn't stick to bowl.  Knead on speed 2 for 6 minutes. 

Let rest in a warm place, well covered, 10 minutes.  Shape into 2 loaves, (1# 10 1/4 ounces), place in greased 9 x 5" loaf pans or 4" x 10" loaf pans. 

Let rise, covered, in a warm place, until 1" above pan (or doubled) - 30-35 minutes. 

Preheat oven to 350° while loaves are rising.  When the dough is ready, bake the loaves for 30-35 minutes, until they are golden brown and sound hollow when tapped (200° on an instant read thermometer).  Turn them out of the pans and cool completely on a wire rack before slicing.

2017 Cost:  $2.18 or $1.09 per 1 1/2# loaf

Yield:   "2 Loaves"

Per: 125 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 236mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

7-grain Bread

I purchased some nice-looking cook-type 7 grain cereal at The Dutchman’s in Cantril, Iowa, and looked through my files until I found this recipe to use it in.  I don’t even have the source of the recipe indicated, but I’m glad I found it.  This recipe doesn't call for any additives, like extra gluten, to get a nice loaf.  It was moist, grainy, but not heavy with a nice flavor.  We had to have some right away when I cut it,  with Amish roll butter and honey.  

I like making bread in the food processor, it’s quick and simple.  Notice that I let the dough rise the first time right in the processor bowl to cut down on cleanup. 

The processor chops up the grainy cereal so you don’t have to cook it first.  This particular cereal contained red hard wheat, spelt, white soft wheat, oats, rye, barley and triticale in a rolled form.  Notice that the smaller slices I get from the 4 x 10” pan contain 3 grams of protein and 1 gram of fiber.

The oil in this recipe makes a lighter loaf than solid fats; and the bread flour produces more gluten, necessary when using whole grains to get a loaf your family will enjoy. 

You can make this bread as a free-form loaf or in loaf pans for sandwich breads, braided or not.  I like to use a 4” x 10” quick bread pan for this size loaf to make more square slices, and to get more slices per loaf.

This is a recipe my husband has requested again and again.

7-grain Bread 

     3/4    pound  Bread Flour

  3           ounces  7-grain Cereal -- (dry cooked type)

  2           tablespoons  Salad Oil

  1 ½       teaspoons  Salt

  3           tablespoons  Brown Sugar

  1           packet  Instant Yeast** (2 ¼ teaspoons)

  1           Cup + 1 Tablespoon  Milk -- Heated to 120-125°

In food processor bowl, add all dry ingredients and oil.  Heat milk to 120-125 (use an instant-read thermometer).  Pulse dry ingredients.  Turn on and slowly add liquid until dough starts to form a ball.  Process an additional minute (time) or until smooth.  Do not over process. 

Let rise 25 minutes until puffy.  May not double. 

Shape into loaf and place in greased 8 12/ x 4 1/2 "  or 4" x 10" loaf pan, cover with sprayed wax paper, and let rise 35-45 minutes or until the center of the loaf is about 1 inch over rim of pan. (Rising times vary, depending on the warmth in the room, longer rises don’t hurt, as long as you get the right height on your loaf).

Bake bread in preheated 350° oven for 30 minutes or until instant read thermometer reads 200 °.  If bread appears to browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.  For a soft crust, brush with room-temperature butter after baking.

If you wish to braid the loaf, divide into three 9 ounce ropes. 

Yield:   "1 Loaf" 

Per Serving (22 per loaf): 91 Calories; 2g Fat (20.0% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 152mg Sodium.   

** If you use active dry yeast, rising times will be longer.

Cost was 84¢ per loaf when 7 grain cereal was $1.15 per pound.

Blitz Bread- No-Fuss Focaccia

My husband loves this quickie bread from King Arthur Flour…it’s great with any kind of pasta or soup, main dish salads, and for snacks for game time, served with spaghetti sauce to dip the fingers in.

I also have used the leftovers to toast for seasoned croutons.  Pieces also freeze well, and can be warmed in the microwave for 10 seconds or in the oven.  I usually make a half recipe, so I have shared that here too.    You don’t have to buy pizza seasoning, I sprinkle mine lightly with Italian seasoning, a very little garlic salt, and some grated Parmesan.  This doesn’t have any sugar, so it doesn’t get really brown; don’t overbake it or it's dry.  You can use all-purpose flour too; it just isn’t quite as chewy.

 This takes less than 2 hours from thinking about it to putting it on the table; and most of the time is spent waiting!  It’s a great bread to add to your repertoire or to start learning to bake bread with.            

Blitz Bread- No-Fuss Focaccia

  2        tablespoons  olive oil (to drizzle into the pan)

  1 ½    cups  warm water

  3        tablespoons  olive oil (for the dough)

  1 ¼    teaspoons  salt

  3 ½    cups  Bread Flour -- 14 3/4 ounces

  1        tablespoon  instant yeast

              Pizza Seasoning -- optional

Lightly grease a 9" x 13" pan, and drizzle 2 tablespoons olive oil in the bottom.

Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger.

Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

Bake the bread until it's golden brown, 25 to 30 minutes.  (200° on an instant read thermometer)

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Yield:  "12 servings"

Focaccia half recipe

Yield:  "6 servings"

  1           tablespoon  olive oil (to drizzle into the pan)

     3/4    cup  warm water

  1 1/2    tablespoons  olive oil (for the dough)

     5/8    teaspoon  salt

  1 3/4    cups  Bread Flour -- 7.375 ounces

     1/2    tablespoon  instant yeast

                Pizza Seasoning -- optional

Lightly grease a 7 x 11" or 8" square pan, and drizzle 1 tablespoon olive oil in the bottom.  Follow directions for full-size recipe.  Bake 25 minutes; test for doneness.  (200° on an instant read thermometer)

Family Favorites...Walnut Bread

This loaf, swirled with nuts  - is so easy to make and pretty too.  It's hard to believe that it only takes 1 minute to mix and get that marbled appearance in your full-size food processor.  

Walnut bread is popular in France, and is excellent with blue cheese butter or Swiss cheese.  It makes great chicken salad or ham and Swiss sandwiches too.   You can shape it into a round loaf or into a 4 ½ x 8 ½” loaf pan.  You do need to toast your nuts – the difference in taste is marked.  If you use active dry yeast instead of instant yeast, your rising times will about double.

I keep roasted walnut oil in my kitchen, but if you don’t have it or can’t find it, use safflower oil.   (I bought mine at Whole Foods last time).  I've made this since the 80’s and although it’s not our regular weekly bread, its a favorite to make occasionally for good sandwiches or to serve with cheese or soup.               

Walnut Bread 

  1        Package  Instant Yeast (2 1/8 teaspoons)

     ¼     Cup  Brown Sugar

  13 ½  Ounces  Bread Flour -- 3 cups

  2 ½    Ounces  Whole Wheat Flour -- 1/2 cup

  1        Teaspoon  Salt

  3        Tablespoons  Toasted Walnut Oil

  1        Cup  Water -- (heat to 120°-125°)

  6        Ounces  Toasted Walnuts (1 1/2 cup)

Toast walnuts.  Use the steel blade for your processor.  Combine all but water and walnuts in processor bowl.  Add water slowly and process 40 seconds.  Add nuts and process 10 seconds.  Press any loose walnut crumbs into dough.  Let rest 10 minutes, in a warm place, right in the covered processor bowl.  Make into loaf, either round or for a greased 4 1/2 x 8 1/2" loaf pan, cover, let rise for 30 minutes or until the center of the loaf is 1 inch above the rim of the pan, preheat oven while letting dough rise.  Bake 30-35 minutes at 400°.  (If bread is browning too fast, tent a piece of foil over it, until it's done.  An instant-read thermometer should read 200°.)

Do not process too long with walnuts - dough should look marbled.

To toast nuts, spread them on a baking sheet and bake in a preheated 350° oven for 12-15 minutes.  Let cool.

  "1 Loaf"

Per Serving: 132 Calories; 3g Fat (20.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

From the Garden...Carrot Onion Dill Bread

When Myrna saw this recipe on my blog work list, she didn’t think it sounded very good – I don’t think she was visualizing yeast bread.  We liked this tasty, pretty, savory bread – for sandwiches or as toast.  My husband thinks I need to add this to my yeast bread rotation – we never, ever buy bread.  When bread is this easy and fast – why would you? 

I made mine in the food processor, although this was in the cookbook as a bread machine recipe.  I can’t justify giving kitchen space anymore to a machine that isn’t very versatile, so I am giving you directions for your large mixer or food processor, or make it in your bread machine following the manufacturer’s directions.                    

Carrot Onion Dill Bread

   3¼   Cups  Bread Flour – about 15 ounces

  2        Tablespoons  Dry Milk

  2        Teaspoons  Sugar

  1 ¼    Teaspoons  Salt

  2        Tablespoons  Butter

     ½    Cup  Carrots -- shredded 2 oz (or chunks for food processor method)

     ¼    Teaspoon  Dried Dill Weed

  1 ½    Tablespoons  Dried Minced Onion

  2        Teaspoons  Instant or bread machine Yeast

  1 1/4 Cups  Water -- 120°-125°   (I didn’t need all of it)

The amount of water you need may vary depending on how wet your carrots are.

Large Stand Mixer:  Combine all ingredients except water in mixer bowl.  With paddle attachment, combine.  Adding 120-125° water slowly, combine until dough comes together and cleans the sides of the bowl.  Beat at low speed 1-2 minutes.  Change to dough hook, knead 6 minutes.

Food Processor Method:  Chop carrots finely with steel blade; add remaining ingredients except water.  Turn on processor, add water slowly through feed tube until dough starts to clean the sides and form a ball.  Process another 60 seconds.  Food Processor Bread Hints

For either method:  Cover the work bowl, let dough rest in a warm place 10 minutes.

Turn out on floured surface; shape into loaf.  Place in greased 8 1/2   x 4 1/2" loaf pan.

Let rise until doubled, or until 1" over rim of pan. (Cover rising loaf with wax paper or saran wrap that has been sprayed with cooking spray or oiled.)  Remove cover.

Bake in preheated 350° oven for 30-35 minutes until golden.  (Check loaf temperature with a fast-reading thermometer - should be 190°-200°.)  Turn out of pan and let cool on rack.

Yields: 1 loaf or 16 slices

For a bread machine: follow manufacturer's directions for loading machine.  Set at regular, rapid or delayed time bake cycle and start machine.

  "Pillsbury" The Best of Classic Cookbooks"

High Protein Wheat Buns

Here are some wonderful, soft, tasty, good-for-you high protein buns.  Each bun, if made into a dozen, has 10 grams of protein.  I use lard from our local locker plant that is NOT hydrogenated; if you don’t have this kind of lard, use butter.   You can substitute honey for the molasses for a different flavor.  I usually use coarse whole wheat (graham) flour because we like the texture.

I make these when cottage cheese is on sale; use full-fat or it will get rubbery when baked.  Don’t worry if you can still see some curd in your shaped dough, it disappears when you bake the buns. 

I try to always keep a few buns in the freezer for quick lunches when we’re busy; I can pull out a couple and they defrost in short order.                    

                         High Protein Wheat Buns

  2 ½    Cups  Flour, All-purpose -- 11.25 ounces total

  2        Cups  Whole Wheat Flour --  8 ounces

  4        Teaspoons  Instant Yeast

  2        Teaspoons  Salt

     ½    Teaspoon  Baking Soda

  1 ½    Cups  Cottage Cheese -- 12 ounce carton (full fat)

     ½    Cup  Water

     ¼    Cup  Molasses

  2        Tablespoons  Lard -- softened

  1        Large  Egg

                        Topping

  1        Large  Egg

  1        Tablespoon  Water

In mixer bowl, combine 6 3/4 ounces (1 1/2 cups) all purpose flour, lard, yeast, salt and soda. 

Heat cottage cheese, 1/2 cup water, molasses until warm (120° to 130°); add to ingredients in bowl.  Add 1 egg.

Blend with mixer at low speed for 1 minutes.  Beat at high speed for 3 minutes.

Add wheat flour, mix in, then add remaining cup of all purpose flour until dough pulls away from sides of bowl.

Change to dough hook and knead 6 minutes or knead by hand up to 10 minutes.

Let rise 15 minutes, covered, in warm place.

Divide into 12 pieces, 3 1/2 ounces each or 14 pieces, 3 ounces each.  Shape into balls and place on greased or parchment lined half sheet, 2 inches apart.  Flatten into 4" circles or shape into 6" brat buns.

Cover pans and let rise 25-30 minutes while preheating oven to 375°.

Brush dough with 1 egg mixed with water, carefully, just before baking.  Bake 18-20 minutes on lower oven rack or until an instant-read thermometer says 200°.

Cool on rack.  Split before freezing.

12 or 14 buns

*Shape dough into 18 pan rolls in a 13 x 9" pan if desired (2 1/4 ounces each).

2016 Cost:  $3.22 a dozen or 27¢ each.

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.

Cheddar Cheese Onion Buns

Getting ready for that Memorial Day barbeque?
Need buns fast?  These take just minutes to mix, especially if you use your food processor and instant yeast.  They take about an hour and a half from start to finish, and most of that is waiting time. 

I weigh my ingredients right into the processor bowl, so I don’t have to measure much, and I let the dough rise right in the covered work bowl so I only have one bowl to wash. 

This dough is very easy to handle, and I shaped them into 10 buns, about 3” across for medium buns.

I buy my cheese powder at our nearby Amish store in bulk; you can substitute ¾ cup or 3 ounces of finely grated regular cheddar cheese. 

These buns come out light and fine-grained, delicious and perfect with grilled burgers.

                        Cheddar Cheese Onion Buns

  2        tablespoons  Butter -- softened

  3        cups  Bread Flour -- 15 ounces

  1        teaspoon  Sugar

  1        package  Instant Yeast

  2        ounces  Cheddar Cheese Powder (about ½ cup)

  1        Teaspoon  Onion Powder

  1        teaspoon  Salt

  1        cup  Water (heated to 125°)

Fit food processor with metal blade. 

Add butter (cut into smaller pieces), flour, sugar, yeast, cheese powder, onion powder 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 1/2 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 25-35 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.

*You can prepare your dough by your favorite method, by hand, in a mixer or in a bread machine on the dough cycle.