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Tonight was experiment numero uno: hamburger buns. I am so happy with how they came out. I used a Betty Crocker Bread Machine Cookbook recipe and it's pretty simple. Now that I know the recipe works, I can start tinkering with different types of flour, adding seasoning, etc.
Here's the recipe for your bread machine:
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| My buns straight from the oven! |
1 cup water
2 tbsp melted butter
1 egg
3 1/4 cups bread flour (I had to use all-purpose, which was fine, but bread flour would be best)
1/4 cup sugar (I'll be tinkering with lowering the sugar content)
1 tsp salt
3 tsp quick active dry yeast
Instructions: Place all ingredients into bread machine pan in order listed. Select the "dough" or "manual" setting on your bread machine and let it run. Mine took about 90 minutes to knead the dough. After it is done, remove the dough from the machine and let it rest on a lightly floured surface, covered with a towel, for 10 minutes. Then, shape into 15 small rolls, place on a greased cookie sheet, and allow to rise in a warm place for 30-40 minutes or until doubled in size. I flattened mine a little so they would be more like buns than rolls and put them in a warm oven. Once they have risen, bake them at 375 degrees for 15 minutes or until lightly browned. Remove from the oven, slice, and serve! Put unused buns in the freezer.
The result? They were really, really good. I had four taste testers and they all loved them! I doubt I will ever buy hamburger buns again. Give these a try! They are easy and well worth the time to bake them, especially since the bread machine does all the hard work!
Good bread is a real treat, and you deserve good bread. Get out there and get healthy! Skip the bread aisle and make your own!
3 comments:
When making sandwich rolls (and we use them for just about everything) I typically use less sugar (a lot less) and go half milk-half water for the liquid.
For a recipe that size, I use about 1/2 tablespoon sugar (I think, I generally don't measure a whole lot when I'm baking but I generally use sugar as a yeast nutrient.) If you start with a sponge, you can get by with even less sugar, it's all about feeding the yeast.
Something else to consider: Season the dough to marry up with whatever you're serving with it. Herbs and spices folded in to the dough make for interesting breads and rolls.
Do you ever use live cultures?
Thanks Bill! I'm definitely in favor of less sugar. I am not a great cook, so I usually tread timidly into the science of bread. I need to stock up on lots of supplies and be willing to throw out a lot of failed batches!
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