Saturday, July 16, 2011

Bread Baking Babes have Cute Buns!

Okay, we also have white, squishy buns, but fabulous buns nonetheless.

These are crowd-pleasing burger buns perfect for your next grill party. The dough is a dream to work with, so soft and supple you just want to spank it a few extra times while you are working with it. Or I do.. ahem.

Sara is hosting the Babes kitchen of the month and she knows a thing or two about grill season. Check out her post to see how you can participate in this month's baking event. And go bake yourself up some soft and delicious burger buns!

From Sara: I picked up this recipe card from Williams Sonoma last year in Calgary.  Summer will soon be here and who doesn't like to bbq a burger or hot dog in the summer?  And you just know that it will taste even better on a bun you've made yourself.  The recipe gives directions to make regular sized burger buns as well as slider sized buns.

Homemade Hamburger Buns
Williams-Sonoma
1 1/2 cups (375 ml) milk
8 Tbs (1stick/125 g) unsalted butter, cut into 8 pieces
4 1/2 tsp active dry yeast
4 cups (625 g) all purpose flour, plus more for dusting
5 Tbs sugar
1 Tbs kosher salt
1 egg beaten with 1 tsp water
sesame seeds for sprinkling (optional)

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes.  Remove from the heat and let cool to 105-155'F (40 to 46'C).  Add the yeast and stir until the yeast is dissolved.  Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, the sugar and salt and beat on low speed until combined, about 30 seconds.  Add the milk mixture and knead until the dough forms a ball, about 1 minute.  Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes.  Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl.  Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper.  On a lightly floured work surface, roll out the dough into a 10 by 7 1/2 inch (25 by 19 cm) rectangle.  Using a ruler as a guide, cut the dough into 2 1/2 inch (6cm) squares.  Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap.  Let rise in a warm place for 30 minutes. 

Preheat oven to 400'F (200'C)

Remove the plastic wrap from the baking sheet.  Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using.  Bake until the buns and golder and an instant read thermometer inserted into the center of a bun registers 190'F (88'C), 14 to 16 minutes.  Transfer the buns to a wire rack and let cool completely.  Cut in half and use as hamburger buns. 

Makes 12 hamburger buns.

These buns have been Yeastspotted!
For slider buns: 

Follow the instructions above but roll out the dough into a 9 inch (23 cm) square.  Cut into 1 1/2 inch (4cm) squares and place on 2 parchment lined baking sheets.  Cover tightly with plastic wrap and let rise in a warm place for 30 minutes.  Position one rack in the upper third of an over and one rack in the lower third and preheat to 400'F (200'C).  Brush the tops with the egg mixture and sprinkle with sesame seeds if using.  Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. 

Makes 36 slider buns.

The Bread Baking Babes