Tag Archives: hamburger buns

Sweet Potato Buns (and Looking at the Dough NOT the Clock)

I recently saw a post on one of my bread making FB groups about making potato bread/buns … and I was intrigued.

So, this past long weekend, I went down into the basement for the last six Yukon gold potatoes that I had …

… only to have a second thought based on the presence of a LARGE sweet potato in the shoe caddy hanging at the top of the stairs into the basement.

The result was eight HUGE moist and tender buns. (I used “Chef John’s” Sweet Potato Bun recipe from the All-recipes website.)

Crumb of the sweet potato buns

NOTE: On line recipes are sometimes a crap shoot when it comes to the detail of the instructions given, or lack thereof. In this particular case, the proofing times were way off. It took my dough one hour to rise to the top of the bowl NOT the two hours that the recipe claimed. Only the dinner plate covering the top of the bowl prevented a spill over. And my kitchen wasn’t even particularly warm … barely 72 deg F.

Based on that, I watched the final proofing time carefully. It took half an hour for the buns to have doubled in size. Since I had something else in the oven already, I threw the baking tray with the buns into the fridge until I was ready to bake them.

Looks like ‘someone’ was nibbling on that warm buttered bun. 🙂

REVIEW: Soft and tender buns with a bit of sweetness. Beautiful golden colour. The size though … well, when they said LARGE, they meant large. I used 115-120 gm of dough per bun. I’d scale that back to 95-100 gm next time which should give me ten buns and not the eight I ended up with. And I’d definitely make this recipe again.

Here’s another case of a recipe that didn’t QUITE work as expected.

Mocha cookies sounded pretty amazing when I ran across them on a recent web search. And the pictures made my mouth water. I followed the instructions carefully. Butter at room temperature. I even weighed it. Egg at room temperature. And I have a light and consistent hand when measuring flour. My oven is calibrated properly and it was preheated long enough that I knew it was accurate. I was surprised that the recipe said it only made FOURTEEN cookies but used a soup spoon to measure out the dough. The resulting balls were about two inches in diameter so I decided to scale them back to one inch in diameter, made the fourteen cookie balls and prepared to watch the timing so they wouldn’t burn.

SURPRISE

I ended up with little marbles.

They didn’t spread AT ALL even after I gave them an extra couple of minutes of baking time.

I still had a bit over half the cookie dough left so I weighed it, and divided the dough into EIGHT (46 gm) portions. The first batch of cookie balls had all sorts of cracks and imperfections after they baked so I made sure that these cookied balls were perfectly smooth, pre-baking. I took a good look at the dough balls before I put them in the oven and they looked HUGE. Since I didn’t want GIANT marbles, I decided to dip the base of a coffee mug into granulated sugar and flatten the dough balls.

NOTE: For some reason I didn’t think to increase the baking temperature from the 350 deg Fahrenheit in the recipe to 375 deg for this second batch.

The cookies still didn’t spread but the resulting cookies were more ‘cookie-like’ in shape. And like the first batch, they were soft.

REVIEW: The cookies were tasty though I think they were missing … something … taste-wise. I don’t think I’d make this recipe again.

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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.

Homemade Hamburger Buns

ETA (07/28/2017): An earlier post of the hamburger bun recipe was found at “She Makes and Bakes”.

You can never have enough hamburger bun recipes … or maybe that’s just me. 🙂

I saw a picture of these big, fluffy beauties posted on a FB Bread Baking group recently and the next day I made a batch.

The obligatory “crumb” shot

Unfortunately, I can’t let you taste them. Buttery and just a bit sweet even though only a modest amount of butter and sugar are used.

There’s nothing really NEW about the recipe. It’s the technique that makes them stand out. After the dough is bulk proofed and shaped into balls (about 105-110 gm each) they’re allowed to rest for 10 minutes. Then, a rolling pin is gently run over the top of each rounding sphere to flatten it a bit.

They’re transferred to a prepared baking sheet and covered, with an oiled sheet of food wrap or with a dry towel, in my case. Let them continue to proof for 40 minutes.

It was warm in my kitchen (78 deg F) so after only 30 minutes, I uncovered the buns and brushed them with an egg wash and sprinkled some sesame seeds over the top. The buns went into a moderate (360 deg F) oven though the recipe I found on line at “Your Homebased Mom” uses a hot (400 deg F) oven. It doesn’t matter, you just bake them for a shorter time, if using the hotter oven.

Brioche Hamburger Buns, Hoagies and a BBQ

I’ve barbecued for at least three weekends in the last month because, miracle of miracles, it’s NOT raining.

And I like the taste of bbq’d meats.

No other explanation needed.

I was going to throw sirloin steaks, burgers and a chicken breast on the grill but switched out the last two pork chops in my freezer for the steaks, so I wouldn’t have two beef items. In anticipation of the burgers, I decided to make my own hamburger buns. My recipe makes enough dough for sixteen buns but I made hoagies with half, so I ended up with eight buns and four hoagies. Brioche breads freeze and thaw wonderfully, so that’s why I decided on an enriched rather than a lean bread recipe. It tastes good too.

Hamburgers … naked and dressed – I don’t like raw onions on my burgers but onion rings. Oh mama!!

The rest of the barbecue – Now I just have to figure out what to serve for sides in the week ahead … although I’m thinking of sticking that chicken into one of the hoagies.


Hybrid Brioche Cheddar Hamburger Buns/Rolls

I froze away some of my first sourdough starter, last year, and pulled out 2 oz which I rehydrated and fed a few days earlier.

Then, I made some rolls with it. I had intended to make hamburger buns but for some reason, changed my mind and ended up placing the dough balls into an oiled 9 by 13 inch glass baking dish and made rolls instead. Since I don’t have a scale accurate enough to weigh small quantities, I ended up with some large balls of dough and after removing the excess, ended up with enough dough to make a single perfect hamburger bun.

The bun makes a great sandwich. The crumb of the rolls is light and fluffy.

Hybrid Brioche Cheddar Cheese Hamburger Buns/Rolls – makes 2 1/2 lbs/1.1 kg dough, enough for 16 buns

1 1/2 tsp dry active yeast
3/4 cup warm water (replace with water and 1 tbsp milk powder or 2 % milk for a brioche)
1 tbsp sugar
1 1/2 tsp salt
1/4 cup melted butter
1 cup active sourdough starter
2 eggs, plus an extra egg for egg wash
~ 1 cup shredded cheddar cheese
4 – 4 1/4 cup all purpose flour

Poppy or sesame seeds for topping (optional)

In a medium sized bowl, dissolve the sugar in warm water. Sprinkle in the yeast, stir and let sit for 5-10 minutes until foamy.

In a large bowl, add 2 cups of flour, salt, melted butter, 2 eggs and the sourdough starter.

Mix well with a large wooden spoon until you get a batter like consistency. Add the cheese and mix through. Gradually, add the rest of the flour, about half a cup at a time until the dough starts forming a ball in the bowl.

Transfer the dough to a floured working surface and add additional flour until you get a soft dough. Knead for about 10 minutes.

Turn dough out into an large oiled bowl and cover. Let rise in a warm place until doubled in size, which will take about 1 -1 1/2 hrs.

Divide the dough into 16 equal portions and form into balls.

Prepare 2 baking sheets by lining with parchment paper or brushing with vegetable oil. Spread out 8 balls of dough over each of the baking sheets so they’re at least 1 1/2 inches apart.

Cover and let rise in a warm place until doubled in size.

Preheat the oven to 425 deg F.

Beat the extra egg with a tablespoon of cold water and, using a pastry brush, brush over the top of the buns. If using the dough for buns, after letting them rise, pat them down a bit, gently, to get a wider bun.

Sprinkle poppy or sesame seeds over the top of the buns if desired.

Bake the buns for 12-17 minutes or until the tops are a golden brown and the bottoms are browned as well.

Transfer to a cooling rack.

English Muffins and Hamburger/Hot Dog Buns

Yeast, glorious yeast … whether you buy it in a jar or paper packet or catch and raise it yourself.

Both the two recipes below use it to make delicious bases for lots of future meals.

Like English Muffins for Eggs Benedict – The classic breakfast with an accompaniment of fried potatoes, cause there aren’t enough calories from the fried ham and a generous pour of Hollandaise sauce.

Simple English Muffins – makes 8 muffins

1/2 cup warm water
1 tsp active dry yeast
1 tbsp sugar
1/2 cup whole or 2% milk
2 tbsp butter
3 cups flour, divided (**you may not use it all)
1 tsp salt (increase from 3/4 tsp next time)
1/4 cup cornmeal
vegetable oil/non-stick spray

In a small bowl, combine the sugar and 1/2 cup of warm water. Stir to dissolve the sugar and sprinkle the yeast on top. Let sit about 5 minutes or until the yeast is foamy.

While the yeast/sugar mixture is rising, combine 1 1/2 cups of the flour and salt in a large bowl. Stir well to evenly distribute the salt.

In a second small microwave safe bowl or your Pyrex measuring cup, combine the milk and butter. Microwave the milk/butter for 30 seconds, stir and microwave again for 30 seconds. Stir the butter until it melts into the warm milk.

Pour the yeast mixture and the milk mixture into the flour. Stir until it has combined into a smooth batter. Adding 1/4 cup at a time, stir in more flour until the dough forms a soft, slightly sticky ball that pulls away from the bowl. (Try not to add more than the 3 cups total … about 3/4 cups more flour, after that first 1/4 cup, should make a nice soft dough.)

Sprinkle a little bit of flour onto a clean counter top or work surface and coat your hands in flour. Dump the soft ball of dough out of the bowl and knead it for about 5 minutes. Add as little flour as possible to the counter top while kneading. Adding too much flour will yield tough muffins.

Shape the dough into a ball and place it in a bowl that has been coated in vegetable oil or non-stick spray. Lightly coat the top of the ball of dough with oil or spray and cover with plastic wrap. Let the dough rise until double in size (about 45 min – 1 hr).

Punch the dough down, shape it into another ball, cover the bowl/dough and let rise a second time (45 min – 1 hr or until double). ***I OMITTED THIS SECOND RISE

Turn the dough out onto a very lightly floured surface, cut into 8 equal pieces, form into balls, place on a linen sheet sprinkled with cornmeal, pat down lightly to about 3/4 inch thick.

Sprinkle the top with more cornmeal and let rise, covered with a towel or oiled plastic wrap for another 45 min.

Heat a large skillet or cast iron frying pan over medium-low (2-3) heat. Rub lightly with a paper towel dipped in vegetable oil or spray with non-stick spray.

Carefully transfer the fluffy, risen muffins to the hot skillet with a spatula. (I just did it by hand.)

Cook the muffins, in batches, in the skillet until they are golden brown and crispy on each side. Make sure to keep the heat low so that the outside browns slowly, allowing time for the inside to “bake.”

The original recipe cooked the muffins for about 7 minutes on each side but this will vary from stove top to stove top.

ALTERNATIVELY: I cooked them for 2 min on each side in the frying pan, then finished them in a pre-heated 350 deg Fahrenheit oven for 5-7* minutes.

Let the muffins cool on a wire rack before attempting to fork split or slice open with a serrated knife. Toast and serve with butter, jam or fruit preserves.

Fork split and toasted versus sliced and toasted. It’s your choice.

Or a bun for that classic of barbecue season … the hamburger.

Hamburger Math – 1 grilled hamburger bun top and 1 bottom PLUS 2 hamburgers EQUALS Burger Perfection

Or, if you’re in a higher tax bracket, there’s always the steak sandwich.

The original bun recipe included Parmesan cheese and garlic and onion powder but I went for a plain version. Feel free to try the other version and let me know what you think of it. I’ll stick with the plain … for now, at least. Note that this is a quick yeast bread so it uses more yeast than you’ll usually see in proportion to the flour and a lot of sugar to feed it … requiring no kneading and minimal rising/proofing time and giving you a sweeter tasting bun. All of which make it very similar in texture and flavour to commercially purchased burger and hot dog buns. But they taste SO much better. This is NOT a bread roll.

Linda’s Hamburger/Hot Dog Buns – makes 8 large (3.5-4 oz) or 12 medium (2.55 oz) hamburger buns

1/2 cup whole milk
1/2 cup water + 2 tbsp
1/4 cup sugar
1/3 cup of vegetable oil or melted unsalted butter**
2 tbsp dry active yeast
1 tsp salt
1 egg, lightly beaten
3-3 1/2 cups of flour, divided

Savoury Variation
1/4 cup grated parmesan cheese
1 tbsp garlic powder
1 tbsp onion powder

Brioche Variation
1 egg plus 1 tsp water for egg wash
poppy seeds, sesame seeds, etc for topping

** I didn’t have any whole milk so I used 1 cup plus 2 tbsp of 2 % milk. And I went with the melted butter.

Preheat the oven to 400 degrees Fahrenheit.

Combine the milk and water in a pyrex measuring cup and warm in the microwave to 100 degrees Fahrenheit.

Stir in the sugar until it has dissolved and then stir in the yeast. (Make sure the yeast is well mixed in or you may find hard lumps of yeast granules in your dough. ) Let sit for 5-10 minutes until the yeast is bubbly.

In a large mixing bowl add 2 cups of flour. Add the salt and mix well. (If making the savoury variation, also add the cheese, garlic and onion powder.)

Add the proofed yeast, oil or melted butter and beaten egg and stir with a large wooden spoon until you’ve got a smooth batter.

Add, the rest of the flour, 1/4 cup at a time, until you can no longer stir the batter and it starts to pull away from the edge, forming a ball. You want a soft but not sticky dough. Depending on the humidity you should have about 1/4 cup of flour left.

Cover the bowl, place in a warm spot, and let rest for about 10 minutes. (I just left the ball of dough on a sprinkling of flour on the kneading surface and covered it with the overturned bowl I’d made the dough in.)

Shape the dough into 8 (or 12 balls), flatten so they’re about 4 inches in diameter and place into a lightly oiled 9 inch x 13 inch baking pan. For 12 buns you’ll need a second baking pan. If you have a half sheet pan, you can spread out 8 buns on it with a parchment paper on the bottom. You won’t need to oil the pan in that case. Cover the pan with a clean towel and let sit for 10-12 minutes.

Sprinkle/mist water over the buns and then sprinkle some sesame or poppy seeds over the buns, if desired, as decoration.

Bake the buns for 12-14 minutes or until the top and bottom are browned and a gentle tap on the bottom sounds dull.

NOTE: For a glossy, brioche style look, instead of misting with water, brush the tops of the buns with the egg wash and sprinkle some sesame or poppy seeds over the buns. The buns in the picture above just had water brushed over them.