Monday, September 12, 2011

Burger Buns

I don’t think we will ever go back to cheap store bought burger rolls, i am also going to play with thhe recipe and use for many types of sandwiches!

1 cup buttermilk
1 cup water
3 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg
1 tablespoon water
1 tablespoon dried minced onion, optional
1 teaspoon garlic powder, optional
pinch sea salt and poppy seeds, optional (for tops, after brushing with egg)
Combine the milk, 1 cup of water, butter, sugar, onion flakes, garlic powder, and salt in a saucepan. Heat till just warm.. about 110 degrees.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Sprinkle with coarse salt and poppy seed if desired.
Bake for 15 minutes or until nicely browned on the top and bottom.
I used less flour than the 5 1/2 cups, maybe it was the dryness of the air today? I would start with 4 cups and keep checking the consistancy of the dough..

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