Wednesday, December 22, 2010

Hamburger Buns

I've gotten pretty good at making pizza dough....who knew it was so easy to make (and freeze to have available at any time!)? After reading through some of the other freezer cooking plans, I found a simple recipe for hamburger buns (or hot dog buns or dinner rolls....whatever your fancy) and decided to give them a try.

These rolls/buns are fantastic! I've made them as hamburger buns and dinner rolls, made double batches to freeze for later, slathered them with jam, & given them to new parents to snack on. Yum! Whenever I do even the smallest Freezer Cooking session, I include these rolls in the agenda! There is so little active prep time involved.

The recipe calls for "gluten" to make the buns light and fluffy. Okay, a new one for me. I've got to tell you, the funniest part is that the box of gluten is available in the Organic/Health Food aisle right next to the gluten-free products! The irony was thick.

I highly recommend giving these rolls/buns a try!

Wheat Hamburger Buns
From Connie

8 - hamburger buns
12 - hot dog buns
12-15 - dinner rolls

1 cup water
1 egg
3/4 teaspoon salt
1/4 cup butter (cut into small pieces)
1/4 cup sugar
2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons yeast
1 tablespoon Vital Wheat Gluten

Place all liquids ingredients, followed by all the dry ones, and lastly the yeast (not touching the water) in stand mixer. Never place the yeast where it will come in contact with the salt or sugar as it can decrease the activity of the yeast. Make a small well in the top of the flour and place the yeast there.

Allow dough to mix. After 5-10 minutes, check your dough. It should be in a soft, tacky ball. If it is dry and stiff or feels like Silly Putty, add liquid (80°F), 1/2 to 1 tablespoon at a time; if too wet and sticky, add flour, 1 tablespoon at a time. If it leaves a small indention that fills slowly, it’s right.

Allow to rise about 1 hour, it should double in size. [Bonnie's note: I left it to rise for 4 hrs on a busy day, and it was just fine]

When the rise is complete, turn the dough out onto a floured surface. Gently roll and shape the dough into a 12-inch rope. With a sharp knife or kitchen sheers, divide the dough and roll gently into balls. Place the dough balls onto a greased baking sheet or baking sheet with silicone pad. Flatten slightly (to about 1/2″ tall).

Cover and let rise in warm oven (170 degrees) 10 to 15 minutes until almost doubled. Brush tops with melted butter or beaten egg and top with seeds if you like.

Preheat oven to 400 F. Bake 9 to 11 minutes until golden brown. Remove from oven and cool on wire racks. These keep in the freezer for 3 to 4 weeks.


Michelle said...

I found your recipe through another posters comments on this week for dinner and I was SO excited at the thought of making my own buns.
ONE question though. In the instructions, it says if dough is dry or silly putty, add warm water....should the initial 1cup of water also be 80 degrees F?
I appreciate your site and instructions and just wanted to clear that up before I go trying for the first time.

Bonnie said...

Michelle, I use warm tap water for all the water in the recipe. I make a couple batches at a time. I form the buns (both hamburger & hotdog) and freeze them before the final rise. When I want to use them, I thaw them in the fridge (starting the night before) on a parchment-lined pan I plan to bake them on.