Reader Oriana (Doughadear) sent me a link to this article from The Washington Post. Oriana said she made them nearly every week, although she has never actually used them as hamburger buns, and takes them along when she visits someone's house.
This was quite a recommendation. Hamburger buns are not that exciting. They're fluffy and soft--even the whole wheat ones--and pretty flavorless. The hamburger patty, along with the condiments, is what gives the hamburger its great all-American taste. The bun is just there to keep your hands from getting too greasy. At least, that was my opinion before I tasted Rose's hamburger buns.
They're made m ostly of all-purpose flour, with just 1/4 cup of whole wheat flour, a soupcon of honey (one teaspoon, to be exact), and some olive oil. The recipe also gives the healthier option of adding 3/4 cup of toasted mixed seeds to the dough, and I think I'll try that next time, but I wanted the unadulterated bun this time.
After the dough rises, you cut the dough in eight pieces, if you want normal-sized buns, shape them into balls, and flatten them slightly.
After about an hour and half, they puff up nicely and begin to look like the real thing.
If you are so inclined, you can brush them with a little milk or water, and scatter some sesame seeds on top. I did half and half. After just a little over 15 minutes in the oven, they look like real hamburger buns and smell like bread, not like soft cotton.
They look good, they smell good, and they're sturdy enough to stand up to a bread knife.
But the proof of the pudding is in the eating. (What on earth does that mean, anyhow?) These buns are delicious! They're not the afterthought to a piece of grilled meat. In fact, if you couldn't finish the whole hamburger, you would probably jettison the meat and finish the bun instead of vice-versa. The small amount of whole wheat is enough to give them some sturdiness, and they have a real crust. It's hard to imagine a sandwich that wouldn't be markedly improved by this bun, which really gives a whole new meaning to the word. I highly recommend these buns; if you don't like hamburgers, try them with something else. Or try them just as bread. But try them.
Thanks to Oriana for the tip.
14 comments:
There is something so "right" about coming to this blog and finding that Marie made a RLB recipe.
It's not that she can't, won't, or shouldn't try other recipes, I just particularly like her take on Rose's work.
There, I said it. And, now that I did, I will also say that I am so glad you tried these hamburger buns, Marie. I *think* I recall Rose posting these to her blog a few months back, but I didn't try them and forgot to look to see if anyone had. I also like hearing that you can get a terrific homemade hamburger bun with little time and only a few ingredients.
Yay!
*waves to Marie*
Even if I don't post, I always check in on you. As always, I adore your writing. Hope all is well with you and spring is inching its way to Minnesota.
Smiles,
Laura NYC
I am a sucker for a good hamburger and these buns look like they would send it over the top! Maybe I'll get crazy and make them this summer for a grill party!
Marie,
I knew you would love them!
Oriana
What a coincidence ! I've just this minute made a dough for buns/rolls and put it to rise. I made Richard Bertinet's sweet dough though, from his book. I intend to make half of it into doughnuts and the other half into rolls. I've never made doughnuts before but he was on TV last week making them and I have the recipe for the dough so I thought I'd give it a try, wish me good luck! I made the banan bread from the BB last night for the second time, I really like it. Next one I'd like to try is the butter dipped rolls.
Your buns look so good, you are an inspiration to a budding bread baker! Jeannette
Your buns look real good.
I copied this RLB recipe out ages ago. I think it originally was for a newspaper. But I haven't made them.
A shame, because they look brilliant.
Are you stocking up your frozen bread drawer again?
Laura,
That "right" feeling is exactly what I had! I'm definitely in my comfort zone when I bake something from The Bread Bible. (The Pie and Pastry Bible still scares me though). Thanks for checking in.
ECL,
This would have been a good project for the lazy bakers because it really is a lazy day kind of thing. I hope you try them--you'll be very impressed with yourself.
Oriana,
The only problem with making these is that I may now be too spoiled to go back to buying the supermarket buns!
Jeannette,
You mean you're making the kind of doughnuts that you have to make in a deep fat fryer? That is very impressive to me. I'm going to have to buy a Richard Bertinet cookbook. Good luck on the doughnuts/rolls! The butter-dipped rolls are very good, by the way, and very American--the kind that your grandmother used to make, at least if your grandmother came from the midwestern part of the U.S.
Melinda,
That is exactly what I'm doing. I get too morose when I have no bread left. (I love the word "brilliant" as the Brits use it!)
Am I the only one to click the link and find no recipe?
I made hamburger rolls from my potato dough recipe last summer and the famliy loved them, I need to try these, they sound terrific!
Wendy,
I think the link should work now.
Bunny,
A potato bread recipe sounds like it would also make fabulous hamburger buns.
well i just gotta say it: great buns marie!
truly they do look super and i think i have to make this recipe. probably to use as other than hamburger buns.....we don't do burgers that often any more.
it was good to see you last evening!
I will give them a try, I am in need of a good hamburger bun recipe - thanks!
Jini,
Go ahead and say it--it's been a while since I've heard that. Oriana says the recipe just makes good all-purpose rolls, and good toast too.
Natashya,
I didn't even know I needed a hamburger bun recipe until I tried these.
Thanks for writing about this. My husband and I loved these. Did them with the toasted seeds mix of sesame, poppy and flax. Delicious with or without the hamburger.
Anon.,
I'm glad you liked them. I want to try the seeded version myself.
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