We forgot to buy some bread for the week for lunches and such so I decided I’d give my hand at making a burger bun to use for sandwiches. I perused a few different recipes online and cobbled together my own version as below.
- Warm milk – 1.5 cups
- Egg – 1 large
- Melted butter – 4 Tbsp
- Sugar – 2 Tbsp
- Active Dry Yeast – 1 Tbsp
- Salt – 1.5 tsp
- Whole wheat flour – 3 cups
- All-purpose flour – 1.5 cups
- Mix warm milk, egg, melted butter, sugar, and yeast in a bowl and incorporate until frothy. Let sit for 5-10 minutes.
- In a separate bowl, mix the 2 types of flours and the salt.
- Add wet to dry and mix.
- Dump mixture onto countertop and knead for 5-7 minutes.
- Form into ball and place in oiled bowl and allow to rise (double in size) – ~45 min to 2 hours.
- Punch down, pour onto countertop and separate into 8-10 pieces.
- Let rest for 10 minutes before forming into balls.
- Form each piece into a ball and then flattened to get more hamburger bun shape.
- Allow to rise (mine didn’t rise as much as I’d like).
- Apply egg wash to each bun.
- Pre-heat oven to 380 F
- Place in oven and cook for 15-20 minutes (I did 19 minutes).
- Cover with kitchen towel for 15 minutes – I read this is supposed to help keep the bread rolls soft.
Continue reading “Whole wheat burger buns” →
Last month I tried a new pizza dough recipe. A few months before that, I had read in Men’s Health about an easy pizza dough that did not require hours of preparation (I had been using a no-knead dough recipe that required an 18 hour rise (more details below). I am always looking for both more efficient and tasty recipes for pizza dough. My wife enjoys the one I had been making but I am all for tweaking and improving so I decided to try this new (to me) recipe. I was fairly certain I had left the magazine in a spot in my treadmill room but lo and behold it wasn’t there. I resorted to trying to google the same recipe and don’t know if it was the exact one I had read about initially but I went with it.
Quicker pizza dough ingredients:
- 6 cups AP flour
- 2 1/4 cups room temperature water (recipe called for cold water)
- 1/2 tsp active dry yeast
- 1 Tbsp kosher salt
- Add 3 cups of flour and 1/2 tsp yeast to 2 1/4 cups of water in a large bowl and combine
- In a separate bowl, mix remaining 3 cups of flour with the salt.
- I then added in the flour mix to the flour-water combination (from step 1) and kneaded it within the bowl for about 5 minutes.
- I let the dough rest – covered – for 30 minutes.
- The dough was separated into 4 (relatively) parts and 3 of them saved in saran wrap and frozen for later use.
- I split the dough into 2 balls and made pizzas from them.
Continue reading “Pizza dough comparison” →