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
I bet they are so much better than store bought.
ReplyDeleteOMG. Them hamburger buns look Fantastic.
ReplyDeleteI like your baking sheet lid you have.
Thanks for the sharing the recipe.
Have a wonderful day & enjoy your evening.
The sheet pan and cover are from Nordic Ware...I can buy them at our nearest Amish store. I have 3 quarter-sheet size and 3 half sheet size as they are so handy and not terribly expensive and have already lasted 10 or 12 years.
DeleteHere's a link to buy them: Nordic Ware Sheet Pan with Cover
The food that comes out of your kitchen, and Myrna's is amazing! Thanks for sharing it with us for inspiration and information.
ReplyDelete