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Sourdough hamburger buns...

15 years ago

...baked in a gas grill.

Just looking for a basic recipe and technique. I want a maybe 4 1/2" wide by 2" maximum thick bun that is somewhat on the tough side and won't easily fall apart. I can mimic a coventional oven by using indirect heat.

jt

Comments (9)

Terrapots
15 years ago
Maybe you want a large sourdough English muffins? I've tried buns out of sourdough and they fought back as the crust was just too hard. One of my many cooking comedy routines!
love2troll
Original Author
15 years ago
>...and they fought back as the crust was just too hard.

Might work though. (at least it's a start) I cook everything in lge quantity to freeze and nuke later. Cook only a few times a month, live alone now & eat only one meal a day just before bed.

So these buns would be filled with food, seal-a-mealed & frozen. The reason I wanted a tough bun is because so many buns fall apart during the sealing for the freezer and the microwaving.

A typical use would be a fried egg, slice of cheese and large slice of onion. Or large hamburger with cheese and onion.

Thanks for the reply!

jt
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Terri_PacNW
15 years ago
jt, I started making english muffins for my husbands breakfast sandwich that he nukes at work. (I used to buy the Jimmy Deans, but they are cost prohibitive really! But cheaper than him eating something at the cafeteria.)
Anywho..
Here's a link to the recipe. I add 1/2 t more salt~I use kosher~, and I fill 8 muffin rings with dough and usually have enough to hand form 2-3 more. I cook them on my flat griddle, but I have baked in the oven once to just see how they do..they do fine, just don't get that great "browning" like they do on the griddle..
Anyway, they hold up well to freezing and nuking is my long winded point. Think the texture of Toaster Biscuits versus English Muffins.

I lost my 3 hand formed ones yesterday right off the griddle..the boys stole them and ate them as is warm!

I'm looking for sourdough myself though.

Here is a link that might be useful: English Muffins
teresa_nc7
15 years ago
Here is the sourdough English Muffin recipe that I have made several times. You can use all bread flour or half bread/half whole wheat as I do.

These are cooked on a griddle or in a large fry pan for about 6-7 minutes each side. The recipe makes 10-12 and comes from Dean Tucker's book, Sourdough Cookin', 1976.

Sourdough English Muffins

1 cup sourdough starter
2 1/2 cups flour
3/4 cup buttermilk
1/4 cup yellow cornmeal, plus 2 TB
1 t. soda
1/2 t. salt

Take the buttermilk and the starter from the refrigerator at least 30 minutes before preparing the recipe.

When all ingredients are at room temperature, combine all and stir well. Turn dough out onto a lightly floured surface and knead until smooth - or knead 5 minutes on low in an electric mixer, adding more flour if necessary to prevent sticking.

Roll dough to a half inch thickness and allow to rest for 10 minutes. Cut with a floured 3" cutter.

Sprinkle 2 TB of cornmeal on a sheet of waxed paper. Place muffins on cornmeal and press lightly to coat each side. Cover with plastic wrap and let rise for 1 hour.

Bake on a lightly greased griddle heated to 350 for about 10 minutes each side, [mine did not take that long to cook] turning occasionally while cooking. Cool on a rack or serve right away.

These freeze very well! I put 2-4 in a freezer zip bag when they are completely cooled and freeze.
teresa_nc7
15 years ago
love2troll,
You might want to try making this English Muffin recipe into buns. Just make them a little larger and you could use just a bit of cornmeal during the rising. I would think you could get 5-6 buns from this recipe depending on how large you want them to be.
Teresa
teresa_nc7
15 years ago
bumping

Terri,
I wanted to be sure you saw the recipe I posted for sourdough English muffins.

Teresa
love2troll
Original Author
15 years ago
Teresa,

Thanks for the bump! I did not intend to be gone so long and seem so rude.

The floured 3" cutter... like a cookie cutter? Can milk be subbed for the buttermilk?

I hope these turn out tough as a bagel. Found a pretty good place for basic sourdough info.

Thanks again!

Here is a link that might be useful: Sourdough
teresa_nc7
15 years ago
troll,
You can use a large biscuit cutter, crumpet ring, a clean tuna can with both lids cut out, or a drinking glass rim, whatever gets you the size bun you want.

I think if you bake these in the oven instead of on a griddle you may get more of a bun shape - you know, domed on top. I would suggest 375F for 15-20 minutes. That's just a guess.
Teresa
Terri_PacNW
15 years ago
Thank you Teresa..I did miss the first time around.
I'll copy paste it.
I was going to try starting my own Sourdough with Organic grapes and organic flour..but I'm askeered..LOL

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