Tuesday, April 17, 2007
How odd that my first bread-baking foray in my new Wolf oven would be the mundane hamburger bun. But I've been craving a simple hamburger, and it occurred to me that maybe I could make the best hamburger ever if I had fresh, homemade buns. But, although I had high hopes for these--they smelled terrific coming out of the oven--I have to admit it was not the best hamburger ever.
If Rose had decided to include a recipe for a hamburger bun, she would have tried it a few dozen times until she had it perfected, and then I would have the benefit of her experiments. I'm not willing to do that, but if I were, here are a few things I'd do. This recipe made a very soft bun. I would check out some ciabatta recipes to see if I could adapt one of those. I think it would stand up to a hamburger better and wouldn't squish so readily. I would at least use bread flour instead of all-purpose.
I deliberately didn't grill the buns because I wanted to taste them in their unsullied state. But they needed grilling. Buttering and grilling would be even better.
They are cute, though.
2 T. unsalted butter, at room temperature
435 grams all-purpose flour
45 grams sugar
1 t. salt
1 T. instant yeast
250 g. water
1 egg yolk mixed with 1 t. water
1. Mix butter, egg, flour, sugar, and yeast with dough hook until thorougohly blended.
2. Add salt and gradually add water.
3. Knead for about five minutes (10 if kneading by hand).
4. Put dough in lightly greased bowl. Cover with lid or plastic wrap. Let rise until doubled, about an hour.
5. Divide dough into 8 pieces and shape each piece as if shaping a boule. Place them on baking sheet lined with parchment, cover with plastic wrap, and let rise until doubled, about 30 minutes.
6. Brush egg yolk glaze on buns, and sprinkle with sesame seed.
7. Put in preheated 375-degree oven.
8. Bake about 15 minutes, or until golden brown.
9. Remove from oven and cool on wire rack.