Enriched Duck Fat Dough … Hamburger/Slider Buns and Sticky Salted Caramel Walnut Rolls

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.

Hamburger/Slider Buns

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.

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6 thoughts on “Enriched Duck Fat Dough … Hamburger/Slider Buns and Sticky Salted Caramel Walnut Rolls

    1. 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.

  1. 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!

    1. Thank you. I’ve gotten pretty good at shaping dough into round balls. šŸ˜‰

      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.

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