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.


Advertisements

Pizza Craze

According to Bay Area blogger and food critic Michael Bauer, we are in the middle of a pizza craze. Well, I don’t know about you but I’ve been crazy about pizza since I was a little kid. Regardless, pizza seems to be the new fad and that is one bandwagon I’ll be happy to jump on. I have about 15 different dough recipes, I have not tried them all but I plan to and I’ll document and share my results as I go along.

This dough recipe is from my friend Juli, she got it from good ole Betty Crocker and tweeked it to fit her tastes.

  • 1 package of yeast
  • 1 cup warm water (105-115 deg)
  • 2 1/2 cups all-purpose flour
  • 2 tbsp olive or vegetable oil
  • 1/2 tsp salt
  • olive or vegetable oil
  • cornmeal

Dissolve yeast in warm water in medium bowl.  Stir in flour, 2 tbsp oil, and salt. Beat vigorously 20 strokes. Cover and let rest for 20 mins.

Heat oven to 375 deg.  Grease a full-size baking sheet with oil and sprinkle some cornmeal on it.  Pat dough into the baking sheet, covering the whole sheet.  Cover (with a dish towel) and let rise in warm place 30-45 mins or until almost double.

Put whatever you want on the pizza.  Bake 22-25 mins or until crust just begins to brown.

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.