Homemade hamburger buns
Homemade Hamburger Buns
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water
5 teaspoons dry yeast
1 pinch sugar
1/3 cup oil
1/4 cup sugar -- up to 1/2 cup
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup -- (*) optional
-- (gives rich flavor)
6 cups bread flour -- approximate amount
milk for brushing
sesame seeds
Place water, yeast and pinch of sugar in bread machine pan and let stand for a
couple of minutes. Add in remaining ingredients in order given.
Place machine on dough mode. When cycle is over, remove dough from machine. Gen
tly deflate. Divide dough in 8-10 portions, cover with a clean tea towel and le
t rest five minutes. Shape each portion into a ball and place, evenly spaced ap
art, on a parchment paper lined baking sheet. Insert entire sheet in a large pl
astic bag (like a garbage bag).
Allow to rise until quite puffy, around 20-30 minutes. Remove from plastic bag.
Flatten each roll gently with palm of hand.
Brush, if desired with milk and sprinkle on sesame seeds. Preheat oven to 375 F
. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers.
8-10 Rolls or Buns
(*) Malt powder can be found in health food stores or you can substitute a teas
poon of barley malt syrup, found in home beer brewing stores, and health food s
tores. King Arthur Flour catalog sells dried and syrup forms. Lisa :O)
Notes: (So-much-better-than-store-bought homemade hamburger buns from your
bread machine).
This is a deceptively simple, but enriched white bread, grandma-style dough. Sm
all additions such as malt (if you don't have it, leave it out but check source
s before abandoning it prematurely, it's worth the addition), a touch more suga
r, and oil make the sort of dough that commercial bakeries fashion their hambur
ger rolls with - only these taste a million times better. In fact, the malt, su
gar, and oil, in fact, are responsible for the wholesome flavor but more import
antly, contribute to nice, even browning on these rolls - so characteristic of
commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, th
en plucked out and shaped into rolls, this recipe makes incredible, wonderfully
spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecu
ed hamburger supper up a notch. You need a bread machine capacity of at least 1
1/2 pounds to make this recipe.
- posted to recipelu list" jeryder@juno.com
- - - - - - - - - - - - - - - - - -
|
