Until now I never had any bread recipes that I felt were
outstanding enough to post to the bread list. Today that all
changed! I have just made the most incredible sandwich
bun/hamburger bun/frankfurter rolls recipe!
I've been searching and searching for a good sandwich bun recipe
for quite a while now. Everything I made up until now has been
unacceptable. Many recipes tasted too sweet, too chewy, or too
dry to make truly versatile buns. I've finally found a bun
recipe that gives me light, flakey buns with just a light bread
taste so as not to disguise the flavours of the sandwich or
hamburger. Here it is (Hitatchi breadmaker large "loaf"):
3 cups flour
1 cup warm milk
3 Tbsp unsalted butter
1 tsp salt
1 1/2 Tbsp packed light brown sugar
2 Tbsp warm water
1 egg
1 1/2 tsp yeast
Throw everything in the breadmaker and set to "dough". When
dough cycle is finished, turn the dough out onto a very lightly
floured kneading surface and knead just enough to expel air.
Form into a ball, cover with a towel, and let rest 10 minutes.
To make hamburger or sandwich buns, halve the dough and refrigerate
one piece, wrapped in plastic, to prevent it from rising too much as
you shape the first half. Roll out the remaining half of the dough
1/2 inch thick and cut into rounds. For large buns use a canning-jar
screw band (3 1/2 inches across); for medium buns use a large sized
biscuit cutter (2 3/4 inches across).
Place the rounds of dough on a lightly greased baking sheet about
1 inch apart. Cover with a towel and let rise until doubled
while you roll and shape the second half of the dough into
more buns.
To shape into frankfurter rolls, roll the whole dough into a sheet
1/2 inch thick by 15 inches long by 8 inches wide. With a sharp
knife or a pastry wheel, trim the edges and divide the dough
crosswise into 3 sections each about 5 inches long. Cut each section
into 6 streps aobut 5 inches long and 1 1/4 inches wide.
Flatten each dough strip until it is 2 inches wide and fold it
firmly in half lenghtwise, with the seam at the side. Round the
tips of the rolls with your fingers and lay them 1/2 inch apart
in rows on a greased baking sheet. Leave an inch around the
edges of the pan and an inch between rows.
While the buns are rising, preheat the oven to 400 degrees. Melt
some butter and brush the tops of the buns. Bake them for 18 to
20 minutes for hamburger or sandwich buns (rounds) or 12 to 15
minutes for hotdog buns (longs). The buns are done when the tops
and bottoms are a good golden brown.
If you like extra soft, tasty buns then brush them again with
butter and cool, covered with towels, on racks. Makes about
10 large buns or 15 medium-sized ones.
That's it! Happy burger flipping! Now does anyone have a good
recipe for "Kaiser" rolls?
- --
Diane Barlow Close
close@lunch.wpd.sgi.com
I'm at lunch today. :-)