Saturday, January 29, 2011

Homemade Burger Buns

WARNING: If you're on any kind of diet, do not, I repeat- DO NOT continue reading this. All attempts to cut back on carbs will be completely destroyed. I promise.

Having three children, 1 vehicle, a modest budget, and just an overall sense of independence has really encouraged me to learn to do things for myself. That is, to make more things homemade so that I don't have to depend on running to the store multiple times a week, 'cus who has time for that anyway? I know I don't. So, my latest venture has been bread. Remember this post? It was my first ever post here at The Humble Homemaker and it chronicled my miserable attempts at making bread. Go check it out if you're in need of a good laugh.

I gave up for a while. Like a year. But I'm back and I've had some really great successes! My pride and joy thus far has been these babies:

Puffy little clouds of Yum, and as you can see, they're not at all brickish like my first attempts at wheat bread back in January '10.

Here's the recipe. They'll make you rich and famous, I swear.

...well maybe not rich, but definitely famous. At least within your family.

1 C. milk
1 C. water
2 T butter
1 T sugar
1 1/2 tsp. salt
5 1/2 C. Flour
1 packet (or 2 1/4 tsp.) active dry yeast
1 egg yolk
1 T water


1. Combine milk, 1 cup water, butter, sugar, and salt in a saucepan. Bring to a boil, then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.

2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to come together. Knead dough on floured surface for about 10 minutes. Place dough in greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

3. Punch down the dough and divide into 12 portions (a little larger than a golf ball). Make tight balls by pulling the dough tightly around and pinching at the bottom. Place on a cookie sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute to relax, flatten each ball with the palm of your hand to about 3-4 inches. Set rolls aside until they double in size, about 30 minutes.

4. Preheat oven to 400 degrees. Bake for about 10 minutes, OR if not continuing on with optional step #5, bake about 15-20 minutes until golden brown on top.


5. Whisk together egg yolk and water. Brush egg wash on rolls and bake for another 5 minutes for a shiny finish.

Let cool completely (or slather with butter and eat) and hide. Seriously. If you don't hide them, they'll disappear within minutes. They're that good. QUICK!

-Sprinkle with some seasoning along with the egg wash. I did italian seasoning and parmesan cheese. Yum.
-Try 4 C. Flour and 1 1/2 C. Whole Wheat flour. Still very fluffy and just a tad healthier.
-The egg wash it totally optional and is only for cosmetic purposes. I forgot to do this step once and they were still amazing.

1 comment:

  1. I'm going to attempt these tomorrow for buffalo chicken wing sandwiches!