Homemade Hamburger Buns

These delicious, hearty buns are a great alternative store bought buns. Sure, they take a bit of time to make, but with a total of 8 natural ingredients, they sure beat all the additives and preservatives you’ll find in the grocery store. They are hearty, soft, and very much worth the work!

A few tips, if you happen to have a Kitchenaid mixer with a dough hook but have never tried it (like me!) here is your chance! I can not believe how much easier making bread will be in the future without having to knead. I also can’t believe I never tried the dough hook before in the 5 years I’ve had the thing.

Secondly, make sure you use a thermometer to check the liquids before you add them to your yeast and flour. For this recipe, you will need it to be between 120-130 degrees F. Any lower, your yeast may not activate, any higher, you may kill it.

  • 1 cup of milk
  • 1 cup of water
  • 2 Tbsp. butter
  • 1 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 5 1/2 cups all purpose flour
  • 1 envelope of dry active yeast
  • 1 egg yolk
  • 1 Tbsp. water

1. Combine the milk, 1 cup of water, butter, sugar, and salt in a saucepan. Bring to a boil. Remove from heat and let stand until lukewarm. (120-130 degrees.)

2. In a large bowl, stir together flour and yeast. Pour in wet ingredients and stir until dough starts to pull together. Mix on dough hook for 8 minutes, or knead on a floured surface for 10 minutes. Place in a greased bowl and turn to coat. Cover and let stand until doubled in size, about 1 hour.

3. Punch dough down and divide into 12 portions, each a little larger than a golf ball. Make tight little balls out of the dough by pulling the dough down and pinching it at the bottom. Place dough on a baking sheet lined with parchment paper or aluminum foil. After rolls sit for about a minute and relax, flatten each ball with the palm of your hand until 3-4 inches wide. Set balls aside until double in size, about 20 minutes.

4. Preheat oven to 400. Mix together egg yolk and 1 Tbsp. water in a small bowl. Brush on top of rolls. Position oven racks so they are not too close to the top or the bottom of oven.*

5. Bake for 10 minutes. Remove the rolls from one rack and put on the other. Bake an additional 5-10 minutes until browned on top and bottom.

*I’m not sure this moving the pan and rack step is really needed, but it was in this recipe, which I got from allrecipes.com and suppose its there for some reason.


Here is the perfect side to the Indian Chicken Curry recipe I posted. It calls for bread flour instead of all purpose flour. If you are wondering what the difference is, here you go. The bread flour really did provide the extra chewiness as promised in the link, personally it was really chewy. Still really, really good but if you had to substitute with all purpose I think you’d be ok, or may even prefer it.

Another note, make this ahead of time. I tried to do it as I was making my curry but since this recipe requires you to roll the naan grill side, its a bit labor intensive and deserves your undivided attention. Some of my naan got a little blacker than I wanted and I think not juggling too many things at once would have fixed that.

  • 1 package dry active yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 Tbsp. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 1/2 cups bread flour
  • 2 tsp. minced garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in water. Let set until foamy, about 10 minutes. Stir in sugar, egg, milk, salt and flour. Knead on a floured surface for 6-8 minutes until smooth.

Place in a well oiled bowl, cover with a damp towel and let rise for 1 hour.

Punch dough down and knead in garlic, if desired. Pinch off small handfuls of dough and roll into golf ball size pieces. Place balls on a tray, cover with a towel and let rise for another 30 minutes.

Preheat your grill (I used an all clad stove top grill) to high heat. At grill side roll dough ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 2 minutes or until puffy and lightly browned. Brush butter unto uncooked side. Flip, brush butter onto cooked side and cook until browned, about 2 minutes. Remove from grill and repeat process until all dough has been prepared.

Beer Bread

This delicious bread is flavorful and hearty. I’d recommend serving it with a soup or chili, although it can go with anything or by itself. Did I mention it takes about 5 minutes to prepare for baking, there is no kneading and its made entirely of items most likely already in your pantry? Make it tonight!

  • 3 cups of flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 12 oz of beer
  • butter

Preheat oven to 375. Mix flour, sugar and baking powder. Stir in beer, batter will be sticky.

Place in a loaf pan coated with cooking spray and bake for 55 minutes. 3 minutes before bread is finished, take out of oven spread the butter over the top, return to oven and finish baking.

Homemade Rosemary Focaccia

I think the headline sums up this incredible bread. Try it, tonight! And when you try my delicious turkey pesto on focaccia sandwiches, try this recipe for your own home made bread.

And a big thanks to my sister Carrie for making sure this recipe made it into my cookbook scrapbook.

Makes 2 small loaves.

  • 1 packet of yeast
  • 1 tbsp sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tbsp fresh rosemary
  • 2 tbsp butter

Mix yeast, sugar and water and set until bubbly.

Mix in butter, salt and flour. Add 1 tbsp rosemary, chopped. Turn onto a floured surface. Knead approximately 10 minutes. Coat a bowl with cooking spray, place dough inside and cover. Let rise until doubled, about 1 hour.

Divide dough in half and let rest for 5 minutes, coat a baking sheet with cooking spray. Shape dough into 2 rounded loaves. Sprinkle remaining rosemary over top and lightly press into surface. Cover and let dough rise again for 45 minutes.

Heat oven to 375 and bake 15-20 minutes until lightly browned. Brush lightly with olive oil and sprinkle with kosher salt, if desired.

Easy Banana Bread

Banana bread is so easy to make, it makes a great breakfast and easy snack and puts those too ripe to enjoy bananas to use. This recipe is a particular favorite of mine, it always comes out so moist and is always popular. Yum!

  • 1 cup mashed, ripe banana (about 3 med. bananas)
  • 2/3 cup sugar
  • 1/4 cup vegetable oil
  • 1 large egg white
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • cooking spray
  • 1/2 cup walnut pieces (optional)
  • 3 Tbs. chocolate chips (optional)
  • 3 Tbs. walnut pieces (optional)

Preheat oven 350. Combine first 5 ingredients in a large bowl, beat with mixer on medium speed until smooth. Lightly spoon the flour into measuring cups and level with a knife. Combine the flour, cream of tartar, baking soda, and salt in bowl, stir with whisk.

Add flour mixture to banana mixture, stirring until just moist. Fold in 1/2 cup walnuts. Spoon batter into 8×4 in loaf pan coated with cooking spray. Sprinkle chocolate chips and 3 tbs. walnuts pieces on top.

Bake 40-45 minutes at 350 or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan, cool completely on rack. Yield 12 servings.