Thursday, May 12, 2011

A lot of talk but no recipe? Hamburger Buns

We recently celebrated Prince Steadfast's first birthday as part of our family, so he had his choice of entrees.  Even though he's worked too many hours at a burger joint while getting through school, he chose Cheeseburgers.  The ones he's constantly exposed to at work are, apparently, just not the same as 'real ones'...Especially with homemade buns.                                                                                          
I have mentioned those particular bread items so many times on this blog, that I was sure I'd shared the recipe...But evidently not, so now's the time.                                                                              
This is a recipe we love, and that seems to come out successfully every time.  It wasn't as big a success using sweet potatoes, so we'll no longer be trying that variation.  It also doesn't work well as bread...the loaves are actually too moist.  This is the "if it ain't broke, don't fix it" version:
Hamburger Buns/Dinner Rolls
2 medium potatoes, peeled, pared, and chopped into 1/2-inch cubes
1/2 cup water
for 5 minutes, or until potatoes are cooked soft.  Mash.

Mix in 
6 Tablespoons butter
1/2 cup plain yogurt or cottage cheese
Adding these particular ingredients now is a good way to cool the potatoes to lukewarm without a lengthy wait.

Place potato mixture in bread mixer with
2 cups warm water
4 teaspoons instant yeast
1/2 cup sugar
2 Tablespoons vital wheat gluten
2 Tablespoons dough enhancer
1 Tablespoon salt
3 cups all-purpose flour
Stir together.  

Continue mixing at a slow speed while adding
3 cups whole hard white wheat flour, freshly milled, if possible

more of the whole wheat flour (approximately 1 to 1 1/2 cups)
gradually, until the dough completely cleans the sides of the bowl as it mixes.

Knead for 7 minutes.

Move dough to a large, oiled bowl (sprayed with Pam).  Spray or oil the top of the dough, too, then cover with a towel for an hour, until doubled.

Remove the dough from the bowl, and knead a few times.  Divide into strips, and the strips into pieces that will become the rolls or buns.  I use my Escali kitchen scale to ensure the buns are all the same weight/size for consistency and even baking.  I divide the dough into pieces weighing 3.25 ounces for hamburger buns, and somewhere around 2 or 2.25 ounces would be good for dinner rolls.

Pull the sides down to the underside, pinching together at the bottom, forming a ball shape.  

Place on greased baking sheet, and for hamburger buns, press to spread and flatten.  Leave room so that when they raise a bit more, they still won't touch.  For dinner rolls, leave in ball shape.  

Spray with Pam again, cover with towel, and raise for another hour.  During that time, heat the oven to 350 Convection or 375 Bake.  

Bake for approximately 12 minutes, or until the internal temperature is between 195 and 200 degrees, and they are lightly browned.  We cool until room temperature, and store at room temperature, enclosed in plastic bread bags.

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