On the agenda today, hamburger buns (BTW you can reshape them into hot dog buns too if you insist). Yum! A sizzling, juicy burger, slapped down on a soft (but not too soft) bun topped with lettuce, tomato and various other condiments, all washed own with ice cold beer (or whatever) just sounds too tempting. OMG, i'm drooling just thinking about it. Better get to work making it happen.
A good source for excellent burger roll recipes is The Bread Bible: 300 Favorite Recipes by Beth Hensberger. This recipe is my variation of one I found online some time ago at http://allrecipes.com/Recipe/Soft-N-Fluffy-Hamburger-Buns/Detail.aspx. I have added some dough enhancer to make them even softer. Also, the original recipe called for dry milk powder which, as far as I'm concerned, makes the bread too soft. A good roll has to hold the toppings and showcase them. The softer roll might be all right for dinner, or even to sop up gravy from an autumn pot roast, but for hamburgers it just won't do. It will just become a soggy mess So, it's out.
Here's What You'll Need:
1 cup room temperature water
2 tablespoons vegetable oil
3 cups all purpose flour
1 tablespoon white sugar
3/4 teaspoons salt
1 teaspoon dough enhancer
2 1/4 teaspoons active dry yeast
Here's What You'll Need to do:
1. Stir together the flour sugar and yeast. Add 1 cup of the water, then the oil and then the salt. You will have a very wet mixture at this point.
2. Stir in the rest of the flour, 1 cup at a time until you can't stir anymore.
3. Place the dough on a lightly floured surface and, knead the dough, while adding small amounts of flour until you have a smooth, slightly tacky ball of dough.
4. Place in an oiled bowl (turning over to coat) and cover with a kitchen towel until doubled in size, about 1 to 1 1/2 hours.
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