Last weekend I did a lot of cooking so this weekend was baking time. Between the buns, rolls and pizzas, I’m going to be burning through a bunch of yeast and flour. Instead of using butter, I made a batch of enriched dough using duck fat, eggs and milk. You can use the same enriched ‘brioche style’ dough for various bakes, sweet or savoury.
Half of the dough (~ 2 lbs/ 900 gm) was shaped into eight 60 gm hamburger buns while the rest was rolled out into a rectangle, filled with a home made caramel sauce and chopped walnuts (use pecans if you have them) and sliced into rolls. The only change I made to my basic duck fat dough was to double the sugar content to two tablespoons.
Each hamburger was made using 125 gm of extra lean ground beef seasoned with salt, pepper and a bit of onion powder. Nothing else … no bread, no milk, no eggs, no Worchestershire sauce. The plastic sour cream lid under the bun in the front left of the picture below was used to shape the raw burger patty. The sliders I made are a bit smaller than the commercial hamburger buns. Next time, I may use a bit more dough for my sliders … maybe up to 75-80 gm. I haven’t decided yet.
Sticky Salted Caramel Walnut Rolls
Dough rolled out to a 16″ by 10″ rectangle, spread with 1/4 cup of salted caramel sauce and about a cup of chopped walnuts, rolled up and cut into 2 inch wide rolls. (I’d probably cut back the nuts to 1/2 cup next time.) Baked at 350 deg F for 30-35 min. Once baked, more caramel sauce was poured over each roll.
While my camera battery was recharging, I couldn’t resist snacking on one of the rolls.
6 thoughts on “Enriched Duck Fat Dough … Hamburger/Slider Buns and Sticky Salted Caramel Walnut Rolls”
Oh my gosh, when can I visit??!!
Talk about decadent, duck fat brioche! Sounds awesome.you finished brioche buns look professional, nicely done.
Thank you. I can bake pretty nice looking bread/buns … cakes esp the decorating part and it’s like a drunken sailor tried to make them in the dark.
The buns look so perfect! As if made by a professional. And I am sure I’d love the duck fat’s addition. Everything tastes better with duck fat!
Thank you. I’ve gotten pretty good at shaping dough into round balls. 😉
I don’t roast potatoes or other root veg very often so my duck fat languishes in the fridge. It’s a great way to use it up.