Make your Own Hamburger/Bulky Rolls

The hardest part of the October Unprocessed Challenge is making your own breads. Not that making bread is hard, it is just that it is time consuming. When you are in charge of feeding a family of five you go through a LOT of bread products. Anything from bagels, sandwich breads, bagels, English muffins... you get the idea.

My family is loving every second of this challenge. If there is one food they would all choose me to make them daily  it would be homemade bread. And to be honest, as much work as it does take. I'm not complaining... my house smells amazing almost every single day. There truly is nothing better than the smell of fresh baked bread!

This week I tried out a new bun recipe, and found it to be perfect for our week's lunches and even to go along side of a hearty soup.

These are soft on the inside with just enough crustiness on the outside. These bulky rolls/ burger buns have just enough sweetness to make them fantastic all on their own as well.

Bulky Rolls

Ingredients:

1 cup of milk
1 cup of water
3 tbs of butter
1/4 cup sugar
1 1/2 tsp salt
5-6 cups unbleached bread flour
2 1/2 tsp of active dry yeast
1 egg for egg wash
Sesame or poppy seeds (optional) 

Directions:

In your sauce pan melt butter with milk, water, sugar and salt. Bring to a boil. Remove from heat and allow to cool to room temp.

In the bowl of your electric mixer add half of your flour with the yeast, and your wet ingredients. With  your dough hook mix on medium speed until it starts to come together. Slowly add in remaining flour 1/.4 cup at a time until dough has come together without being too sticky.

Turn mixer on high for 6 minutes. Or kneed by hand for 8. Dough should be smooth and elastic.

Turn dough into an oiled bowl. Cover with a dish towel and set it somewhere warm to rise, until it has doubled in size. About one hour.

Divide dough into 12 equal balls. Shape into rolls. Set on parchment paper lined cookie sheets. Allow to rise for a second time until double din size. Should take about 30-45 minutes. 

Brush each bun with egg wash, sprinkle with chosen seeds. Bake at 400 degrees for 15 minutes. Or until golden brown.