Old Fashion Hamburger Buns
|Old Fashion Hamburger Buns|
In a couple of weeks we are going to have a get together at church, my friend Patty will make Smoked Pork, which I am crazy to try, because I have missed the last two opportunities to try it. So I decide that I want the perfect Hamburger Buns for it, I tried a couple of stores but could not find the perfect ones I was thinking of. Yesterday I decide to try my own; it was long ago while at school that with a group of students we tried to put together a recipe, it kind of did not work. But a few weeks later I notice what we did wrong, we had a good formula from an old recipe book from one of the other students, but.... it was the method. We used a Straight Dough Method, we should have used the Sponge Dough Method. I was so happy, but after two times in a roll of making them, i broke my Kitchen-Aid, Since then I put this recipe in the forgotten box and i am sad that i did not caught the name of the book. I will try ask my teacher for it, maybe she remembers.The Sponge Dough Method has two stages, in the first part, you mix part of the flour with the yeast and water, then after the first part had rest and gets double in size and its bubbly, you add the rest of the ingredients but in order, first the wet ones, mix through; then the dry ones, after continuous as normal.
Ingredients & Preparation: read above, Sponge Dough Method0.25 oz, Active Dry Yeast
1/2 Cup, All Purpose Flour
1 Cup Water, warm (110*F, yeast dies at 135*F)
____________(mix on mixing bowl, allow mixture to get bubbly, sit in a warm place fr about 15 minute).
3 Tblsp, melted margarine
3 Tblsp, Granulated White Sugar
1 & 1/4 Tsp, Sea Salt
____________(mix on a separate bowl, add to the mixing bowl when the mixture above is bubbly).
3 Cups, All Purpose Flour (more if need it)
____________(when the liquid ingredients are incorporated, add the dry ingredients and knead for 5 minutes at least, until it looks smooth and elastic).
Grease a bowl and place the dough in it, grease the top as well and proof dough until doubled. Punch down and make 3 oz portions and round them. after a few minutes, when the gluten is relax, flatten the portions into some sort of discs, you will only need your hands , like when flattening for pizza. place them on a sheet pan, give them a little space in between and proof them until almost double,
Egg Wash, 1 egg + 1 Tblsp milk
Sesame Seeds, optional, try Poppy seeds as well. If you try Whole Wheat Flour then try some oats or sunflower seeds as a topping, I will try that one day.
Brush them with the egg wash and sprinkle with the seeds. Bake at a 350* F, if using Convection Oven, for regular ovens adjust to 400*F. Bake until golden.
Edit (I tried 375*F, for 8 minutes, turn 8 more minutes, it worked better), remember play with your oven and write down a personal note on your recipes, for future reference.
Have Fun Cooking and Enjoy
|Loving our Winter-Summer Days.|