In a lot of ways, I still feel like a 12-year-old girl. I still think, act, and even kinda look like a 12-year-old girl. One of the most obvious manifestations of my preteen-ness is my choice in movies. I still love those sappy, fairy tale, falling-in-love chick flicks.
After weeks and weeks of anticipation, I began begging Ryan to go and see The Lucky One with me. (For those of you not up to speed on this movie, it has Zac Efron in it—total teen heartthrob.) Ryan wasn’t caught off guard because he is very well aware of my taste in movies. He tried to convince me to ask one of my girl friends to go see it with me, but I just couldn’t bring myself to muster the courage. I could think of at least five girl friends who would politely decline (and internally roll their eyes and think less of me).
In the end, he consented to see it with me. It was pretty standard sap. Nothing out of the ordinary. Translation: I loved it.
This recipe is for homemade hamburger buns. (Again, food choice of a 12-year-old.) Burgers are so much better when sandwiched between these soft, strong dough rolls. If you’ve never made them from scratch before, take up the challenge this weekend. Let picnics and barbecues abound!
After the dough rises, pat it out into a rectangle.
It’s rather easy to form the dough into these bun shapes.
Makes 12 standard-size hamburger buns or 36 petite ones that are just right for serving sliders.
1 1/2 c. milk
8 T. (1 stick) unsalted butter, cut into 8 pieces
4 1/2 t. active dry yeast
4 c. all-purpose flour, plus more for dusting
5 T. sugar
1 T. 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° to 115°F. 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 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 mixer 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 rectangle. Using a ruler as a guide, cut the dough into 2 1/2-inch 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 an oven to 400°F.Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F, 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.For slider buns: Follow the instructions above but roll out the dough into a 9-inch square. Cut into 1 1/2-inch 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 1 rack in the upper third of an oven and 1 rack in the lower third and preheat to 400°F. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Makes 36 slider buns.Source: Williams-Sonoma Kitchen
Tags: buns, hamburger, rolls