Category Archives: Breads

Homemade Hamburger Buns

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Homemade Hamburger Buns by twocarolines.com

Burgers are a subject we feel quite strongly about in the King family.  It’s one of those foods that we not only love to eat out, but we make an incredible burger at home – and of course the secret is in the bun!  This is a pretty easy way to elevate your Memorial Day burger game on a whole nother level.  It makes burgers on store bought buns seem so sad and pedestrian by comparison.  I’ve been using this recipe for years, sometimes I make half burger buns and half hot dog buns and we grill both.  However you choose to shape them they are guaranteed to make the most memorable Memorial day meal you’ve ever had!

1 tablespoon active dry yeast
1/2 cup warm water
1/2 cup milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (maybe a bit more) all purpose flour
1 tablespoon butter (to go on top before they go in the oven)

  1. In the bowl of a stand mixer (or a large bowl if mixing by hand) stir the yeast into the warm water, and let sit 3-5 minutes until dissolved.
  2. In a separate bowl (I use a large pyrex measuring cup) whisk together the milk, egg, oil, sugar, and salt.  Add this to the yeast mixture and stir until combined.  Add all the flour and stir (use dough hook on stand mixer) until it forms a shaggy dough.  Knead at a low speed (or on the counter if mixing by hand) for a good 10 minutes.  The finished dough should be smooth, feel slightly tacky and spring back when pushed.
  3. Spray mixing bowl then return dough to mixing bowl and cover.  Let the dough rise in a warm place until doubled in bulk, about an hour.  IMG_1150
  4. Dust your work surface with flour and turn out risen dough on top.  Divide the dough into 8 pieces.  I just roll it into a burrito, cut 4 even chunks and then cut those in half to make 8.  Shape each into a tight ball.  Transfer dough balls to a lined baking sheet and preheat oven to 375 while those rise until they are puffy and hamburger sized, about 30-40 minutes.
  5. Melt the butter and brush it over the risen buns.  Bake until they are nice and golden brown – a good 13-16 minutes.  Let them cool for at least 30 minutes until slicing, they will slice better closer to room temperature.  Enjoy!

 

I wrote this recipe down years ago and I have no idea where I got it – so if it’s yours, let me know and sorry for not giving you props!

Whole Wheat No-Knead Bread

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You know what a sad Thursday night is? When you make one of your favorite soups but have no bread to go with it and you are forced to then you eat said soup all by it’s naked self. It can feel pretty unsatisfying. However—from great tragedy can come great inspiration! While I was fruitlessly looking all over for recipes for a solution to the above conundrum, I found this really easy and good looking bread that I knew I had to try. It wasn’t a quick fix in my time of need, but it’s so simple and if you have the time for a few basic steps, it is worth the wait! It’s super crusty on the outside, and so soft on the inside, like any good artisan loaf would be. One of the best parts of the recipe is that, after you let it rise for the 12-18 hours, you can keep it in your fridge for up to 3 days before proceeding to the next step. So, start it overnight and then you can finish and bake whenever it works best with your busy schedule!

Whole Wheat No-Knead Bread

Makes 1 loaf

1 1/2 cups water
1/4 teaspoon active dry or instant yeast
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons salt

Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.

Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.

Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).

When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.

To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.

Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.

Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.

Recipe found on one of my favorite sites: TheKitchn.com

-CK 1.0