Beautiful Buns!

12 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

Sort by:Oldest

Comments (9)

grainlady_ks
12 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
User
12 years ago
LKZZ, your daughter should be proud. Those buns are beautiful.

~Ann
Related Discussions
Hamburger bun recipes?
Q
Comments (24)
shawnalyn- Perhaps this yeast test will come in handy for you - especially if you use yeast purchased in bulk amounts, don't use it frequently, and are uncertain of the strength of the yeast. Yeast Test: In a 1-cup glass measuring cup place 1-1/2 t. yeast, 1 t. sugar and 1/4 c. warm water. Wait 10 minutes. The mixture should be up to the 1/2 c. line if the yeast is active enough to raise bread dough. If you proof your yeast in water/sweetener for a recipe and you don't see good activity after 5\-10 minutes of proofing time, then there won't be enough "umph" in the yeast to raise bread dough and there's no sense continuing the recipe and wasting any more ingredients than the proofing mixture. And it's also an indication it's time for new yeast..... Be sure to add your yeast to the water, not water to yeast. Dumping the water on the yeast can actually "kill" or damage the yeast from the beating it takes from the water. If you actively stir the proofing mixture you can damage or kill the yeast. In one of his bread books, Bernard Clayton offers this advise: "If the dough refuses to rise, you may have forgotten the yeast or the yeast may have been outdated and dead. Don't throw the dough away. Start a new batch of dough but make certain the yeast \- in the amount specific in the recipe is among the ingredients. After the dough is mixed, blend the two doughs. There will be more than enough healthy yeast cells to go around. OR, dissolve the yeast in a small amount of water and work this into the dough. It will be a sticky mess in the beginning, but the yeast will be absorbed." \-Grainlady
...See More
Min Hamburger Buns
Q
Comments (1)
I got my pan from King Arthur Flour, but I don't think they carry the pan anymore. The pan has 12 shallow indentions (3-inches across) that are perfect for mini-burger or sandwich buns. The pan is similar to a muffin-top pan - a pan that forms only the tops of muffins - and there are probably small muffin-top pans available. I don't know of a source for the smaller sized pans, possibly Chicago Metallic has them. I use the large muffin-top pans (4-inches) for forming regular-sized burger buns. The good news, you can make mini burger buns on a cookie sheet without a special pan. Use approx. 2 to 2.5 oz. of dough (I weigh the dough on a kitchen scale so I get equal sizes). Make sure the dough has all the air bubbles removed and pat the ball of dough to about 1/2-inch thick. I'm including the link to the recipe for [Moomie's] Beautiful Burger Buns found at King Arthur. The recipe includes some instructions that may be helpful if you've never made burger buns before. -Grainlady Here is a link that might be useful: Beautiful Burger Buns
...See More
hamburger buns
Q
Comments (14)
I am no longer a bun virgin! You folks inspired me to try them. I have a bread machine that I used to use many many years ago, back when I had a metabolism. LOL All these posts about yeasts and how forgiving dough is made me brave. I figured I would give it a shot with the recipe in this thread. I used the bread machine to mix the dough. I confess that I never even thought about using the dough cycle, always baked the bread in the machine. I poured the ingredients in, walked away for 1:30 came back and dumped it on the counter and made cute little balls (thanks for the video link). Came back 1 hour later and baked these delicious rolls! Oh yeah, my yeast expired in May, I used it anyway. No problem. We are such city slickers and my Mom and her Mother were not cooks. So the most amusing part of making these rolls is my Mom saying "Wow you can do that? Make hamburger buns at home?" She was pretty funny. After they were done she kept touching them saying "I'll be darned, aren't they beautiful?" Here they are after 5 minutes of hands on. The results How easy was that? I think I'll leave the bread machine out. Thanks for all the encouragement. A special thanks goes to Ann T and Annie for being so encouraging to us novices about bread baking. And Maureen thank you for the recipe. I think next time I will weigh the little balls to get them the same size. Does anyone know how much hamburger sized buns should weigh?
...See More
Beautiful day to bake buns
Q
Comments (9)
I thought maybe you were on the balcony sunning yourself again, Jas. They look great. Uh, I mean the ones in the picture... :)
...See More
lucky123
12 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
12 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
12 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
12 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
12 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
12 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
12 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!

Comments (9)

grainlady_ks

User

Related Discussions

lucky123

lkzz
Original Author

bellsmom

mustangs81

dcarch7 d c f l a s h 7 @ y a h o o . c o m

shirl36

trudy_gw

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Beautiful Buns!

Comments (9)

Related Discussions

lkzzOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

lkzz
Original Author