| T O P I C R E V I E W |
| SheilaC |
Posted - Jan 02 2010 : 06:16:43 AM
Does anyone have a good TRIED AND TRUE recipe for hamburger buns? I've tried lots that I've googled, but they're all very dense. Anyone with one they love? Thanks in advance! |
| 7 L A T E S T R E P L I E S (Newest First) |
| SheilaC |
Posted - Jan 09 2010 : 11:30:58 AM
:) Thanks Shirley, I'll try the others! |
| Rivergirl_2007 |
Posted - Jan 09 2010 : 10:35:08 AM
Sheila - I want to apologize. I moved a few years ago and several of my cookbooks/recipe files were packed seperately from the rest. I have had a devil of a time finding some of the recipes I used on occasion. The hamburger buns is one of them. I have searched high and low and cannot find the recipe. I will continue to look - I want to make them again, now that you have reminded me of them. If I find it, I will let you know. I am glad to see that others have been of help to you. |
| Okie Farm Girl |
Posted - Jan 05 2010 : 6:37:00 PM
Sheila,
If you go to my blog site, there is a recipe under December titled "Who Will Help Me Make the Bread?" It is a photo demo and recipe. I use it for all of my breads like hot dog buns, hamburger buns, sandwich bread, etc. For buns, if you want them as light as store bought, the trick is the flour. Whole wheat makes it pretty dense unless you are very careful and so white processed flour gives you the texture you are looking for. You want to keep your dough sticky and light and knead it to death. I also use dough enhancer (lecithin) and that helps with the uniformity and lightness as well. Hope that helps.
www.oklahomapastrycloth.com/blog/?page_id=2
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Singing Tree Farm |
Posted - Jan 05 2010 : 4:13:42 PM
I've made a really good one from the Mother Earth News. August/September 2009. I made the Rye and have not tried the whole wheat. The whole wheat is in red.
CARAWAY RYE OR WHOLE WHEAT HAMBURGER BUNS
(TO MAKE THE SPONGE)
1 cup warm milk
4 T butter, partially melted in milk
3/4 cup rye flour 3/4 cup whole-wheat flour
1 cup unbleached flour
1 T caraway seeds omit
1/4 t instant yeast
*2 T potato flour or instant buds
*1/4 cup dry milk
*3 T King Arthur Rye Bread Improver 3 T KA Whole Grain Bread Improver
*These are optional but if not using add 1/4 to 1/2 additional unbleached flour.
(TO MAKE DOUGH)
1/4 cup warm water
2 t instant yeast
1 1/4 cup unbleached flour
2 T sugar
1 1/2 t salt
(TOPPINGS)
1 egg white beaten with 1 T water
Seasame seeds, oat flakes, ohter seeds or grains
At least two hours or the night before mix sponge ingredients and let set at room temp. Cover to prevent drying and leave in draft free place. Soak hard seeds if using. In the morning mix yeast and warm water. Mix into sponge. Mix in remaining dough ing. Knead until smooth and elastic about 10 min. Adjust with flour or water as needed. Place in greased bowl, cover. Let rise til doubled. If using seed toppings let egg come to room temp.
On lightly floured surface divide dough into 6 pieces. Roll and smooth into ball and place on greased pan. Cover let rest for 10 min. Romove towel and press down on tops. Cover and raise 1 hour. Brush top with egg mix. and sprinke with toppings.
375 oven for 15 to 20 min or until golden
All of creation sings Your praise! |
| windypines |
Posted - Jan 03 2010 : 12:27:04 PM
One thing to remember is not to use too much flour. I have found that leaving the dough a bit more stickey makes a much nicer bun.
Michele |
| willowtreecreek |
Posted - Jan 02 2010 : 2:00:05 PM
http://suzannemcminn.com/blog/2009/02/26/homemade-hamburger-hot-dog-buns/
they are not as "cake-like" as the store bought brands but are delicious!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| Rivergirl_2007 |
Posted - Jan 02 2010 : 12:16:56 PM
I do have a great one, but not on hand. Give me a couple of days and I will get it to you. |
