Beautiful Buns!

lkzz

9 years ago

My daughter made hamburger buns for dinner - wanted to share. Aren't they pretty?

Here's the recipe if anyone wants to try it out:

Rolls/Bread (Bread-Maker Dough)

1 cup water
2 T butter
1 egg
3 ÃÂ¼ cups bread flour
ÃÂ¼ cup sugar
1 t salt
1 T yeast

Combine ingredients as per bread maker directions.

I put the 2 T of butter in the water and microwave for 1 minute. This warms the water (for the yeast) and softens the butter. I also add 1 Tablespoon of Kosher salt (instead of the 1 teaspoon of table salt). I put all the dry ingredients in first (the yeast on the bottom) and then add the wet ingredients.

If adding herbs put in with dry ingredients.
When dough is completed the batch can make about 12 rolls or two loaves of bread. Divide dough as desired (grease bread pans if glass, otherwise ungreased) and place in warm area for 40 minutes to rise.

Bake at 375 deg F for 12 minutes.
Bread/Rolls should be nicely browned and tapping should produce a hollow sound.

I use Kind Arthur flours (unbleached, unbromated).

For whole wheat I use 2 ÃÂ¼ cups of whole wheat flour and 1 cup of white bread flour to make the 3 ÃÂ¼ cups of flour required.

This post was edited by LKZZ on Sat, Aug 9, 14 at 15:46

Comments (9)

grainlady_ks
9 years ago
That wonderful recipe was first posted at King Arthur's Baking Circle 11-10-2001 by "Moomie" (Ellen Dill) and literally swept the internet until KA finally added it to their recipes due to it's popularity. You'll find it under several variations of the name, including "Moomie's Big Beautiful Buns".

So many of us used this recipe with many adaptations. These were some from the Baking Circle members I kept notes on with the recipe.

-Bake it as a loaf of bread (350-degrees for 35-minutes).
-For dinner rolls add two eggs, instead of just one (adjust the flour as needed).
-Add 1 c. of oatmeal at the add-in beep towards the end of the kneading.
-For more "tooth" add 1/3 c. multi-grain cereal blend (5-grain, 7-grain, etc. used for cooked cereal) at the add-in beep (add it dry, not pre-soaked).
-Make them into bread sticks.
-Flour options: all 100% white whole wheat flour or 1/2 white whole wheat flour and 1/2 spelt. Substitute 1 c. of all-purpose flour with rye flour and some caraway seeds - or if you don't like seeds, powder the seeds in a coffee/spice mill for a rye version. Use up to 50% King Arthur's Irish-Style Whole Meal Flour.
-A favorite add-in for small sandwich buns used for a luncheon was to add 2 t. Penzeys FOX POINT seasoning (a mixture of salt, shallots, chives, garlic, onion, and green peppercorns).
-Add 1/2 c. dry mashed potato flakes and 2-4 more tablespoons of water, as needed.
-Add 1/2- to 1-cup of sourdough starter (for flavoring).

If you would like darker buns, substitute honey or agave nectar for the white sugar.

-Grainlady
ann_t
9 years ago
LKZZ, your daughter should be proud. Those buns are beautiful.

~Ann
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I mill my own flour and make a 100% whole wheat bread recipe for hamburger and hot dog buns on a regular basis. I also use the same recipe for high-rising loaves of bread. The loaves or buns are just as light and fluffy as white bread because I use the SPONGE METHOD for making dough, instead of the much faster direct dough method - where all the ingredients are mixed together. An ingredient important in all bakers' yeast breads made with 100% whole wheat flour, or additions of wheat germ as an ingredient in the bread, that most people don't know about is ascorbic acid. There is a substance in wheat germ (which is a part of 100% whole wheat flour) called Glutathione which breaks down the gluten (which equals squatty short loaves). By adding ascorbic adic to your dough you will help to counteract the negative effects of Glutathione. Ascorbic acid will repair gluten bonds and will help sustain the leavening of the bread during baking. It also promotes yeast growth in the acidic atmosphere in which yeast grow best (1/8 t. ascorbic acid per loaf). (Note: Do not add ascorbic acid to naturally-leavened breads - aka sourdough - because it's naturally acidic and the ascorbic acid is unnecessary.) I let the sponge rest for at least 2-1/2-hours and up to 12-hours - covered in the bread machine or covered in a bowl if making it by hand. This allows the gluten in the flour to hydrate and the bran to soften. Bran in whole wheat flour can actually cut the gluten strands during kneading. It makes a big difference in texture, taste, and rise when working with 100% whole wheat flour if you use a sponge method and the addition of ascorbic acid powder. You don't say if the recipe was 100% whole wheat or a light wheat recipe (includes some unbleached/bleached all-purpose or bread flour). If you use a high-protein whole wheat flour, additional vital wheat gluten is entirely unnecessary!!! If you use whole wheat flour in combination with commercial bleached/unbleached all-purpose or bread flour, it's unnecessary because there's more than enough gluten in the white flour. If, by chance, the whole wheat flour you use was specifically for PASTRY, it is milled from low-protein soft wheat and not appropritate for making yeast breads. Additions of vital wheat gluten (where there is NOT a high-percentage of low-gluten or non-gluten flour) usually contributes to tough bread, not necessarily the rise of the bread. "Hocky Pucks" or "Bricks" are also a sign of not enough moisture in your breads - among the other things already mentioned. If you don't do a good job mixing the dough and developing the gluten while mixing and you toss out a shaggy lump of dough, then you didn't do the mixing slowly enough, or enough strokes used to slowly add the flour to the liquid. If you don't do a good job of kneading and add too much flour during kneading, then you chance making a dry dough which often makes "pucks". With bread dough, it's best to err on the side of a wet dough. Dry dough always equals a "brick" or "puck". You'll find my recipe at the link below. Post #2 in the thread. -Grainlady Here is a link that might be useful: sponge method help please
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lucky123
9 years ago
LKZZ
Yes I do want to try it out.
How do you shape the buns?
Do you let the dough rise, then shape it and let it rise again?
Or shape it, let it rise once and bake it?
lkzz
Original Author
9 years ago
Thanks ann.

lucky123...divide into 12 equal clumps (my daughter uses a scale) and shape by turning under in your hands (tucking under may be a better description) to produce a smooth top like a button mushroom shape - flatten slightly on the baking sheet. The dough rises once in the bread machine, is shaped and rises a second time on a baking sheet for 40 minutes, We cover them and put them in a slightly warmed oven (barely warmed) for the second rise.

So to answer your question more directly --> let the dough rise, then shape it and let it rise again

This post was edited by LKZZ on Sat, Aug 9, 14 at 18:11
bellsmom
9 years ago
LKZZ
Thank you for this! I am overwhelmed here by the expertise of some of the gurus, so something like this is welcome.

I can grasp this. I WILL make this!!
mustangs81
9 years ago
Beautiful indeed! Thanks Grainlady for your contribution to this project--yup, I'm going to make them too.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
"My daughter made hamburger buns for dinner - wanted to share. Aren't they pretty?----"

Very!

It's a waste of beef without good buns.

dcarch
shirl36
9 years ago
Yes those buns are more beautiful than pretty. Good job your daughter did.

I have used that recipe for several years now, making dinner rolls, kaiser rolls, hamburger buns, hot dog buns,cinnamon rolls and just loaves of plain white bread, loaves baked in my pullman loaf pan.
An excellent recipe!

Shirl
trudy_gw
9 years ago
Beautiful buns. I too have used the same recipe, doubling to make to pans. The buns freeze nicely. We usually nuke for a 10-20 seconds to heat up just a bit.

Cant wait to bake again, but wont be until late fall. Canning tomatoes and making salsa and hybridizing hosta are on the calendar for a while.

Beautiful Buns!

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grainlady_ks

ann_t

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Beautiful Buns!

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