Last night, we had burgers made with grass fed beef, locally grown onions (caramelized) and tomatoes, potatoes grown by my Dad and broccoli. We made the hamburger buns pictured above to go with the burgers. I did not get a picture of the finished burgers. We ate them too quickly. The buns were delicious and we are definitely going to make them again next time we have anything requiring a bun. I adapted our recipe from this link. Here's how we made them:~ Hamburger Buns ~
Recipe adapted from the blog Rosa's Yummy Yums.
Ingredients:
1 Cup Water, lukewarm
2 Tbs Unsalted butter, melted
1 Egg
2 Cups unbleached white bread flour
1 1/4 Cup whole wheat flour
1/4 Cup sugar
1 Tsp Salt
1 Tbs yeast
Method:
1. Add ingredients to bread maker in the order recommended by the manufacturer.
2. Use dough setting.
3. When the dough cycle is complete, remove from machine and divide into 8 equal pieces. Roll into a ball them flatten slightly. Place on greased baking sheet and let rise until doubled.
4. Preheat Oven to 375 degrees. Bake for 12 to 15 minutes.
5. Cool on a wire rack.
3 comments:
Do you soak your dough or are you baking it straight out after the second rise? I made some sourdough buns a few weeks ago, but they were huge! I needed to halve the halve. :)
I just bake after second rise. I have never soaked grains for bread. I've read tons about it, but never done it. These buns turned out huge, too. They need to be smaller next time.
I use that soaked whole wheat recipe on my blog for the kids' sandwich bread. It comes out very light, as if I had used only white flour. Yesterday we were shopping and in the reduced cart, there was some organic 100% natural bread. Feeling lazy, I picked up a loaf. E says "Oh mama, don't buy that stuff, it's not good, your's is so much better". Hmm, :)
Post a Comment