Homemade hamburger buns abm
Homemade Hamburger Buns ABM
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads ** Posted To Recipelu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water
5 teaspoons dry yeast
1 pinch sugar
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup -- (*) optional (gives
rich flavor)
6 cups -- approximately,
bread flour
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. Gently deflate. Divide dough in 8-10 portions, cover with a
clean tea towel and let rest five minutes. Shape each portion into a
ball and place, evenly spaced apart, on a parchment paper lined baking
sheet. Insert entire sheet in a large plastic 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 teaspoon of barley malt syrup, found in home beer brewing stores, and
health food stores. 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. Small additions such as malt (if you don't have it, leave it out
but check sources before abandoning it prematurely, it's worth the
addition), a touch more sugar, and oil make the sort of dough that
commercial bakeries fashion their hamburger rolls with - only these
taste a million times better. In fact, the malt, sugar, and oil, in
fact, are responsible for the wholesome flavor but more importantly,
contribute to nice, even browning on these rolls - so characteristic of
commercial hamburger rolls. Easily made in the bread machine on Dough
Cycle, then plucked out and shaped into rolls, this recipe makes
incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL hamburger
rolls take the average barbecued 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
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