Tag Archives: bread

Honey Whole Wheat Hamburger Buns

23 Apr

Honey Whole Wheat Hamburger Buns 1
Yay for some spring weather! It’s seriously about time! And one of my absolute favorite things about nice weather is grilling out. I definitely take every opportunity to grill during the spring, summer and fall. It’s quick, easy, doesn’t dirty the kitchen and it’s healthy. Not much else you could ask for.
Honey Whole Wheat Hamburger Buns 2
One of the big things I missed while strictly eating clean was bread. It’s incredibly hard to find a bread that is actually 100 percent whole wheat and doesn’t have any added sugar, corn syrup or other yucky ingredients.
Honey Whole Wheat Hamburger Buns 3
So instead of banning bread (let’s be honest, that was never going to happen), I searched and found a whole wheat recipe so that we could still enjoy burgers and chicken sandwiches.
Honey Whole Wheat Hamburger Buns 4
The honey slightly sweetens the buns and the whole wheat pastry flour keeps them light and fluffy. They are definitely best the day you make them but they freeze well so if they don’t get eaten right away throw them in a labeled freezer bag for next time you grill something delicious.
Honey Whole Wheat Hamburger Buns 5
Honey Whole Wheat Hamburger Buns
recipe from The Prairie Homestead

1 cup milk
1/4 cup butter or coconut oil
1/4 cup honey
1 egg
1 teaspoon salt
2 1/2 teaspoons yeast
2 to 3.5 cups of whole wheat pastry flour
Sesame seeds or rolled oats

1. Combine the milk, butter and honey in a small saucepan and heat over low just until butter melts. If mixture is uncomfortably hot when you put your finger in it, let it cool to 100 degrees F.

2. Place the yeast in the bowl of your mixer then pour the warmed milk mixture over it. Stir well. Mix in egg, flour and salt. Knead for 5-6 minutes until smooth and elastic.

3. Place in a well-oiled bowl and cover with a kitchen towel. Let rise for 1 hour or until doubled in size.

4. Punch dough down then divide into 8 equal pieces. Roll each dough portion into a ball then flatten slightly into the size you wish the finished bun to be, they will rise up slightly but not out. Place on a parchment lined baking sheet. Cover and let rise another 30 minutes.

5. Meanwhile, preheat oven to 375 degrees F. Bake for 12-18 minutes, brushing with melted butter and sprinkling with sesame seeds or rolled oats when 2 minutes remain.

 

Caramel Rolls

2 Dec

Caramel Rolls
I hope that you all had a wonderful Thanksgiving last week, I know I sure did. I got to spend the week with my parents, brother and my aunt who was visiting from Jersey. We had a great time hanging out together, shopping, cooking and stuffing our faces of course. I definitely did some backtracking on the baby weight loss plan. Oh well, Thanksgiving only comes once a year.
Caramel Rolls
Something I have been incredibly thankful this year is the opportunity to move back to Nebraska and be closer to family. It has been such a blessing for our family. I do find myself missing certain things from Fargo though.

One of those things is this doughnut shop that had the most amazing caramel rolls. They were as big as your head, super tender and amazingly sugary. They were the kind of thing that was so good but once you ate the whole thing you totally felt sick. Worth it, but sick all the same.
Caramel Rolls
So since they are a thing of my past, I decided to go on a hunt for something similar. These caramel rolls totally hit the spot. They are way smaller than those caramel rolls we used to occasionally indulge in but taste incredibly similar. They take some time and planning but they are so delicious.
Caramel Rolls
Caramel Rolls
recipe from With a Grateful Prayer and Thankful Heart

For dough:
1 large egg plus enough water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbsp. nonfat dry milk
3-5 Tbsp. sugar
2 tsp. yeast

For glaze:
1/2 cup light corn syrup
1 Tbsp. rum, optional
3 Tbsp. butter, melted
1 cup brown sugar, packed
1 cup chopped pecans

For filling:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 Tbsp. flour

1. Mix egg, water, sugar and yeast in the bowl of your mixer and stir. Let sit for about 5 minutes or until foamy. Mix in flour, nonfat milk and salt into dough. Mix in butter and knead on medium speed for about 5 minutes or until a smooth ball forms. Spray a large bowl with nonstick spray and place dough in the bowl. Let rise for 1 – 1 1/2 hours, or until doubled in size.

2. Meanwhile, mix all filling ingredients together in a small bowl. In another bowl, mix together corn syrup, rum and butter.

3. Once dough has risen, divide the glaze evenly between two 9″ round cake pans. Sprinkle with brown sugar and pecans.

4. Transfer the dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle. Sprinkle cinnamon sugar mixture evenly over dough, leaving an uncovered strip about 1″ wide along one long end of the rectangle. Starting with the sugar-covered edge, roll the dough into a log the long way. Cut into 16 rolls, using a serrated knife.

 5. Space eight buns in each of the prepared pans. Cover the pans, let rise till they spread out and touch one another, about 60 to 90 minutes. Preheat oven to 350 degrees F while rising.
6. Bake for 15 minutes. Then cover lightly with foil and bake another 10 minutes, or until golden brown.
7. Remove the buns from the oven, and loosen their edges with a knife. Carefully (the sugar is hot) turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.

Parmesan and Cracked Pepper Whole Wheat Focaccia

2 Oct

Parmesan and Cracked Black Pepper Foccacia
During the hot days of summer, Noah and I spent a lot of time at the library browsing the shelves for Clifford and cookbooks. The deal was always that he got to pick a few books, do some puzzles in the kid area and then he would tolerate me looking through the cookbook section for a few precious minutes. Every time we ended up with some kind of dessert/baking cookbook to take home (he always wanted a cake or cookie book).
Parmesan and Cracked Black Pepper Foccacia
I’m one of those weird people that enjoys reading cookbooks so once he went down for his nap, I had the chosen cookbook(s) sprawled open, typing up must try recipes. I have to say, my favorite of the summer was Flour by Joanne Chang of Flour Bakery in Boston. That is a definite must stop if I am ever there visiting.
Parmesan and Cracked Black Pepper Foccacia
I was literally drooling over every page of decadent desserts and baked goods. Towards the end of the book, she included a few bread recipes that looked delectable as well. This Parmesan and Cracked Pepper Whole Wheat Focaccia is one of them. Although this is a bit more dense than a traditional focaccia (because of the whole wheat flour), it is quite delicious and made some delicious sandwiches and sopped up yummy marinara sauce. I loved the sea salt, cracked pepper and parmesan that covered the top.
Parmesan and Cracked Black Pepper Foccacia
Parmesan and Cracked Pepper Whole Wheat Focaccia
recipe from Flour

2 cups water, at body temperature*
1 tsp. active dry yeast
2 cups unbleached all-purpose flour
3 cups whole wheat flour
1 Tbsp. kosher salt, divided
2 Tbsp. sugar
1 cup olive oil, divided
Big handful of yellow cornmeal
1/2 cup freshly grated Parmesan
1 tsp. freshly cracked black pepper

1. In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast and let sit for 30 seconds to allow it to dissolve and activate. Dump the all-purpose flour, whole wheat flour, 2 tsp. salt and the sugar into the water and carefully turn the mixer on low speed. Let the dough mix for about 30 seconds. When the dough is still shaggy looking, drizzle in 3/4 cup olive oil into the mixer.

2. With the mixer on low speed, knead the dough for 4-5 minutes or until smooth. The dough should be somewhat sticky but still smooth and have an elastic, stretchy consistency. If it is much stiffer, add in a few tablespoons of water; if it’s looser, mix in a few tablespoons of flour (I had to add more flour).

3. Lightly oil a large bowl. Transfer dough to the bowl and turn to coat. Cover with plastic wrap or a damp tea towel. Place in a warm place and let rise until doubled, 2-3 hours.

4. Once risen, flour your hands and your work surface and turn the dough out of the bowl. Gently stretch the dough into a rectangle about 10×15 inches. Sprinkle cornmeal onto a baking sheet (I used a jelly roll pan) and place the dough on top. Sprinkle the top generously with flour and loosely cover. Place in a warm place again for about an hour or until it rises a bit and gets puffy.

5. Preheat oven to 425 degrees F and position rack in the center of the oven.

6. When the dough is ready, remove the plastic wrap and dimple the dough all over, using all ten fingers and firmly poking straight down into the dough all the way to the bottom. Sprinkle the Parmesan evenly over the top, drizzle evenly with the remaining 1/4 cup olive oil and then sprinkle evenly with the remaining 1 tsp. salt and the pepper.

7. Bake for 35-40 minutes (mine only took about 30 minutes), or until completely golden brown on the top and the bottom. Let cool on the pan on a wire rack for 30 minutes then cut into serving pieces.

*When you put your finger in it, it should feel neither hot nor cold

Apple Zucchini Bread

27 Jul

Apple Zucchini Bread 2
The zucchini in my garden has been growing like crazy. It especially gets out of control when you are out of town for a few days and don’t have someone to check on it. This is what happens. The zucchini in the middle is the biggest one I’ve ever seen. It was kind of insane.
Zucchini 1
So because of the large amount of zucchini, I have been on the hunt for recipes to use it up. Although, zucchini bread isn’t the most creative use of it, this recipe sounded so yummy that I just had to give it a try. And I’m so glad I did.
Apple Zucchini Bread 6
The bread was moist from the apple and zucchini and had a warm, spicy flavor from the cinnamon and nutmeg. It was perfect for the cool morning we enjoyed it. I personally think the walnuts are a must because of the crunchy texture they add to the bread.
Apple Zucchini Bread 3
And I don’t feel so bad eating a bread with almost the same amount of sugar as flour since it has fruit and vegetables in it. That’s good logic, right? Anyway, make this and eat it up warm with butter slathered on it. You won’t regret it.
Apple Zucchini Bread 4
Apple Zucchini Bread
recipe from Veggie Zest
makes 1 loaf

1 3/4 cup flour
1 1/2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 apple, grated
1 cup grated zucchini
2 eggs
1/2 cup vegetable oil
juice of ½ a small lemon
1/2 cup chopped walnuts
dried apple slices (optional)

1. Preheat oven to 350 degrees F. In a large mixing bowl, stir together the flour, sugar, nutmeg, cinnamon, salt and baking soda. Set aside.

2. In another bowl, whisk the eggs slightly then stir in the grated apple, zucchini, vegetable oil and lemon juice. Gently fold this mixture into the dry ingredients, being careful not to overmix. Stir in the chopped walnuts (I chose to top mine with the walnuts since Joel doesn’t like them and they would be easier to pick off). Pour batter into a greased and floured loaf pan. Top with dried apple slices if desired. Bake for about an hour, or until browned and a toothpick comes out clean.
Apple Zucchini Bread 5

Hawaiian Sweet Rolls

22 Jul

Hawaiian Sweet Rolls 2
My homemade bread kick continues but has slowed a bit with the crazy heat summer has brought. I haven’t made any in a few weeks and I feel like I’m going through a homemade carb withdraw. So I thought sharing this recipe with you all would help me cope.
Hawaiian Sweet Rolls 4
These rolls taste so much like King’s Hawaiian Rolls and are just perfect as a dinner roll or for a yummy ham sandwich. I made them bigger and went with the latter option as a main dish.

They do take quite some time to rise and it’s very important that you let them double fully so they turn out nice and fluffy. But now that it’s so hot outside, I can just put the dough upstairs to rise since it’s nearly impossible to keep it cool up there.
Hawaiian Sweet Rolls 1

The ingredient list worried me a bit with so many sweet items but they were just perfect. You have to try them!

Hawaiian Sweet Rolls
recipe from La Petite Brioche
yields 3 loves, 24 dinner rolls, or 12 sandwich rolls

6-7 cups all-purpose flour
3 eggs
1 1/2 cups pineapple juice, room temperature
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
1/2 cup butter (one stick) melted
2 (1/4 ounce) envelopes yeast

1. Beat the eggs then stir in the pineapple juice, sugar, salt, ginger, vanilla and butter. Place 3 cups of flour in a large bowl and thoroughly mix in the egg mixture. Sprinkle in the yeast packets and mix in. Add remaining flour. If the dough is sticky and difficult to handle, add a bit more flour. It should be a bit tacky, but not wet. Knead for about 5 minutes or until a smooth ball forms (I do this whole process in my mixer). Grease a large bowl and place dough in it, turning to coat the entire dough ball. Cover and let rise until doubled in size, about 1 1/2 hours.

2. Punch dough down and divide into thirds for loaves, or into 24 or 12 balls to make rolls (depending on the desired size). Place into greased loaf pans or baking pans. Cover and let rise until doubled again.

3. Bake at 350 degrees F for 25-30 minutes or until golden brown.

Pizza Hut Breadsticks

5 Jul

Pizza Hut Breadsticks 3
Hands down, Joel’s absolute favorite chain pizza is Pizza Hut. He loves all the cheese, meat and grease that comes along with it and I will admit, it’s good but it’s definitely not the kind of pizza you want all the time. I do love their breadsticks though.
Pizza Hut Breadsticks 1
I have always kind of wondered who it was that thought up bread as an appetizer to bread covered in sauce, cheese and other goodies. Not that I’m complaining….I’m pretty glad someone came up with that not so original thought.

When I made this pepperoni sauce recently, I knew it needed some kind of delicious dipper to go alongside of it. Ya know, to continue with the carb on carb idea. These popped into my head and I was pretty sure they would be a big hit. And they were.
Pizza Hut Breadsticks 4
They were crispy on the outside and soft and fluffy on the interior. Just perfect and incredibly close to the original! These will definitely be a staple around here.
Pizza Hut Breadsticks 5
Pizza Hut Breadsticks
recipe from One Simple Way

For the dough:
1 1/3 cups warm water (105 degrees)
1/4 cup Non-fat dry milk
1/2 tsp. salt
1 Tbsp. sugar
1 package instant dry yeast
4 cups flour
2 Tbsp. vegetable oil
3-6 Tbsp. olive oil

For the seasoning:
2 Tbsp. butter, melted or olive oil
2 Tbsp. dry parmesan cheese
1 Tbsp. onion powder
2 tsp. oregano
2 tsp. garlic powder
1/2 tsp. garlic salt
1 tsp. basil

1. Combine the dry milk, salt, sugar and yeast in the bowl of a mixer fitted with a dough hook. Stir in water and let sit for about 5 minutes or until foamy. Mix in vegetable oil. Slowly add flour and knead for 4-5 minutes in the mixer.

2. Turn dough out onto a lightly floured surface then divide in half. Spread 3 Tbsp. olive oil into a 13×9 pan then roll out one dough ball so that it will fit in the pan. Place it in the pan and let it rise until doubled in size, about 1 1/2 hours. At this point, you can do the same with the second dough ball or place it in the freezer for future use.

3. Preheat oven to 450 degrees F. Cut the dough into 10 equal sized breadsticks (I used a pizza cutter). Brush with 2 Tbsp. melted butter or olive oil. Combine parmesan cheese, onion powder, oregano, garlic powder, garlic salt and basil then sprinkle over the pan of breadsticks.

4. Bake for 8-10 minutes, until the edges are brown and crispy.

Cheesy Herbed Monkey Bread

22 May

So I’ve been a really lame food blogger again and I’m really sorry. My only excuse is that I’ve been using all my free time to work on a quilt for the little cupcake. And now that the warm weather has finally hit, it’s really hard to stay inside and sit on the computer. I don’t know why I don’t just go sit on our patio swing and write…that sounds like a much better idea. Enjoy the weather and be productive. I promise I’ll be better.

While I’m off topic (I know you all come here for the food so sorry again if you don’t care – just skip below the picture for the food), I’m officially 20 weeks along! It’s hard to believe I’m halfway done! My big ultrasound is next week and we are still strong on not finding out the gender. We are still convinced it’s a girl though and let’s hope it is because we cannot agree on a boy name. But now, onto the food.
Cheesy Herbed Monkey Bread 1
I can’t get enough of freshly baked bread these days! There is just no comparison to the store-bought version. This baby must be a girl since I am loving the carbs this time around. Because of my recent addiction, I have been finding any excuse to bake up bread just about every week for the past few months!

This delicious bread was made to go alongside spaghetti which was just perfect. I smothered my pasta a bit more than usual with sauce so that I could sop up all the extra with these little nuggets of buttery bread.
Cheesy Herbed Monkey Bread 3
I would probably eat this bread every day if carbs didn’t like to stick around my hips so much. It was incredibly tender, light and delicious. And I have to tell you, I usually like the middle pieces of breads since they are softer and more doughy but with this recipe I loved the outside pieces. The parmesan got a little browned and crispy but the bread with still light and fluffy, the perfect combination.
Cheesy Herbed Monkey Bread 4
Cheesy Herbed Monkey Bread
recipe from The Pastry Affair

2 tsp. active dry yeast
1 1/3 cups barely warm water
2 Tbsp. extra-virgin olive oil
2 tsp. salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
2 cloves garlic, minced
3/4 cup freshly grated Parmesan cheese

1. Mix together the water and yeast in the bowl of a stand mixer. Let stand for 5 minutes or until it’s foamy. Stir in the olive oil, salt and flour and mix with dough hook attachment. Knead for 5 minutes in the mixer until the dough is elastic and it no longer sticks to the sides of the bowl. If kneading by hand, place on a flour surface and knead for 7-10 minutes. Place in a large bowl coated with non-stick spray, turn to coat other side then cover with a kitchen towel. Let rise in a warm place until doubled in size (about 1 1/2 – 2 hours).

2. Once dough has doubled, combine the melted butter, parsley, basil and garlic.

3. Punch down the dough and rip off small pieces about the size of a medium spoon. Roll them in the butter mixture then place in a bundt pan coated with non-stick spray. Continue until you have one layer of dough balls. Sprinkle with 1/4 cup Parmesan cheese. Continue the process until you have three layers of dough and cheese. Cover with a towel and let rise again for about 30 minutes.

4. Bake at 350 degrees F for 25-30 minutes, or until golden brown.

No-Knead Crusty Artisan Bread

17 Apr

No-Knead Bread 4
Did I have you at no-knead? Well, if I didn’t keep reading because I will have even more perks that will totally convince you to whip up this simple bread right away.
No-Knead Bread 2
This bread dough literally comes together in less than 5 minutes because of the use of instant yeast which doesn’t have to set in warm water to activate. All you do is throw the ingredients in your mixer or in a mix bowl and stir it up. Then you are done. For reals. Well, besides the rising time. But that can be done in the fridge if you have to head to work or bed.
No-Knead Bread 3
Another amazing perk? This recipe makes enough for 3 or 4 loaves and the dough can be refrigerated for up to a week. That means fresh bread every few days with only a few minutes of work! I whipped this up on Saturday and so far we have had fresh bread Saturday and last night. I’m holding off on the last bit for Saturday to see how tangy the dough gets after refrigerating for 7 days.

If you can’t use up all the dough with the week, it can be frozen too! Just thaw it out and then bake as directed below.

Have I convinced you yet? I sure hope so because this bread is amazing and incredibly easy!

No-Knead Crusty Artisan Bread
recipe from King Arthur Flour via Cogs and Cupcakes
yields 3-4 loaves

3 cups lukewarm water (about 105 degrees F)
6 1/2 to 7 1/2 unbleached all-purpose or bread flour
1 tablespoon salt
1 1/2 tablespoons instant yeast

1. Combine all of the ingredients in a large mixing bowl, a large (6-quart), food-safe plastic bucket or a stand mixer.

2. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don’t have a mixer, just stir with a big spoon or dough whisk till everything is combined.

3. Next, you’re going to let the dough rise. If you’ve made the dough in a plastic ice cream bucket, you’re all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you’ve made the dough in a bowl that’s not at least 6-quart capacity, transfer it to a large bowl; it’s going to rise a lot. There’s no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it’s time to bake bread (I sprayed mine with non-stick spray).

4. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. (If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). Then refrigerate it for at least 2 hours, or for up to about 7 days. The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

5. When you’re ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It’ll be about the size of a softball, or a large grapefruit.

6. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can.

7. Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8. Let the dough rise for about 45 to 60 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9. When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.

10. Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

11. Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

12. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

No-Knead Bread 1

Valentine’s Egg-in-a-Hole

11 Feb

Valentine's Egg-in-a-Hole 2
I found this fun idea on Pinterest when I was mindlessly wasting time looking for some holiday inspiration. What a fun and simple way to start off Valentine’s Day with all the loves in your life!

Noah has a huge Greek yogurt addiction and eats it for breakfast everyday. When I made these he totally forgot about his beloved breakfast of champions (although he requested it with his lunch so the addiction continues). They are incredibly easy to make and taste really great. Sometimes simple is just better. And they taste so much tastier than just toast and a fried egg. Trust me.
Valentine's Egg-in-a-Hole 3
Valentine’s Egg-in-the-Hole

2 slice whole grain bread
2 egg
1 Tbsp. butter
Salt and Pepper

1. Heat a small saute pan over medium heat then melt 1/2 Tbsp. of the butter. Meanwhile, cut a heart out of the slices of bread (I used a cookie cutter). Place bread in the pan then crack the eggs into the holes. Season with salt and pepper and cook for about 2 minutes.
Valentine's Egg-in-a-Hole 1
2. Add the remaining butter to the pan then flip the bread and cook for another 2-3 minutes (depending on how done you like the yolk).

Hamburger Buns

6 Feb

Hamburger Buns 1
So the day I made this delicious Hawaiian Pulled Pork it was really cold and dreary. Just one of those days that you just don’t want to go outside. But I needed buns but it was cold outside…I had quite the dilemma going on. I decided to check out my saved recipes to see how difficult it would be to make some homemade. I have always had quite the hatred towards dough. It takes forever to make and it gets my hands all disgusting and sticky. But then I found this recipe, which kneads the dough in my KitchenAid and doesn’t end up sticky. It still takes awhile to rise so make sure to plan for that.
Hamburger Buns 2
My first attempt at these came out a bit dense. I think it was the combination of not warm enough water/milk (they didn’t rise as much as I would have liked) and super old bread flour. I don’t even know when I bought that darn bag of flour…it had to have been at least 3 years old. When I went to throw out the bag of flour, I checked the expiration date to see exactly how bad it was….the date was the day Noah was born 7/19/2010. Over 2 1/2 years past date. Ooops. I definitely bought new and tried them again. And they turned out perfectly light and fluffly. Just what you want in a hamburger bun!
Hamburger Buns 4

Thank goodness it was so nasty outside that day because these not only tasted delicious (even with the expired flour) but I know and can pronounce every ingredient in them unlike the ones from the grocery store. I will definitely be doubling the recipe in the future so that I can freeze the extras for future meals.

Hamburger Buns
recipe from Pennies on a Platter

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast (or 1 package)
2 1/2 tablespoons sugar
1 1/2 teaspoon salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2 1/2 tablespoon unsalted butter, softened

For topping:
1 large egg beaten with 1 tablespoon water, for egg wash
sesame seeds
1. Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt and egg. Mix in the bread flour and all-purpose flour. Once incorporated, mix in the butter. Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6 to 8 minutes.

2. Transfer dough to a bowl lightly brush with olive oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1 to 2 hours.

3. Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 8 equal parts (if using a kitchen scale, 3.9 oz each). Gently pull back the sides of each to form a ball and place on the baking sheet, 2 to 3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again for 1 to 2 hours. The dough is ready when nearly doubled.

4. Fill a large metal pan with a shallow layer of water and set on the lowest rack of the oven. Move the other rack to the center position. Preheat oven to 400 F. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake buns for about 15 minutes, until golden brown, rotating halfway through. Let cool completely on a wire rack.

Hamburger Buns 3

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