Today is the perfect day to make dough so since Hamburgers are on the menu and tomorrow it is going to rain, guess what I'm making?
Adapted from Saveur.com
* 2 1/4 tsp Instant Yeast
* 1 1/3 cups warm milk (105-120 degrees)
* 1 1/2 tsp Agave Nectar
* 4 cups AP flour
* 1 1/4 tsp kosher salt
* 1 egg, beated
* 4 tbls unsalted butter, softened
* 3 tsp sesame seeds (optional)
In a bowl fitted with hook, mix flour, nectar, salt, egg and butter till blended.
Into milk add yeast to proof. When foamy add to mixer and on medium speed (about a 4) mix for at least 8 minutes. Depending on the day, you may need more flour.
I always reserve 1/4 cup to make sure. It's easier to add flour than more liquid.
Cover and let rise 2 hours. Punch down and cut into 12 pieces.
Shape into balls and let rise another 30 minutes.
Place on parchment-lined sheet pan and brush egg wash on tops.
I pressed down on the tops with my fingers so that they would not be so poofy (round).
Bake at 400F for 18-20 minutes.
Remove and cool completely.
It is a very elastic puffy dough so I imagine the rolls will be soft. I also like when they add butter to it like a brioche, makes it buttery......lol.
It took only 1 hour to rise outside in the sun.
I weighed them out at 4 oz each which gave me 9 rolls instead of 12.
I want them bigger then the usual.
I guess if I made them 3oz each that would be more in line for a standard 1/4 burger.
I'm making 1/3 pound burgers.....so there.
I let them rise again for 30 minutes, brushed egg over the tops, set the oven to 400F and when pre-heated will bake them for 18-20 minutes.
First 5 buns, there are 4 more in the oven.
I am dying to cut into one to see the inside but I'm trying to practice patience with my baking, you can't rush dough. It needs to cool completely. It doesn't form a good crumb with you cut into it warm. You can always reheat them in the oven or tonight, the grill.
I will give my neighbors 4 of them because they don't keep more than 2 days and I throw more homemade bread away then I care to count.
I highly recommend making these buns, not just for hamburgers, I shaped one into a hoagie-style bun and am eating a sandwich of sliced chicken with it and it's really good.
I can see using these for a Italian Beef Sandwich, also.
June 15, 2010
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