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10.11.2012

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. 

 

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22 comments:

  1. Nice buns.
    Sorry, I couldn't resist. But holy cow, NICE BUNS. I want every burger I eat on one of these!

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  2. Definitely need to try this. I buy buns and then end up throwing them away after they get moldy in the pantry. Love it!

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  3. These look like perfection...all that's missing is a Carrie burger....sorry, had to go there....

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  4. Holy. Cow. These look SO good! I love homemade bread. Totally pinned!

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  5. These are so good! I even make some smaller ones and stuffed them w/ cheese. Thanks Carrie for making it sooo easy to make.

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  6. Carrie...I remember my mom buying bulky rolls from the bakery all the time when I was a kid. But they didn't look as good as these! You are right, there is nothing like the scent of bread baking to fill your kitchen! I could totally use these in a variety of ways. But right now...I can only imagine them warm out of the oven with a little butter! : )

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  7. This is a lot of quantity of dough for a small family of two..so how can one store it for later use?

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    1. I was thinking the same...maybe cut the recipe in half? I plan to try it tonight to go with sloppy joes tommorow:) yum...

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  8. Those look delicious. I love making bread and buns and I'm always looking for something new and easy enough to make with the kids. Going to pin these for later. Thanks

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  9. Thanks for sharing. I had pinned this page a while back and just made these to have with dinner yesterday and then blogged about them today at http://myediblejourney.com/2013/02/24/348/, linking back to your page.

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    1. Sorry, wrong link. http://myediblejourney.com/2013/02/24/weekend-eats

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  10. These rolls are fantastic and look beautiful. I just pulled them out of the oven and ate one warm with butter. Yum! The kids are begging me for another right now :-) They are really big so next time I will probably try splitting the dough into 16 pieces instead. You might also want to include a quick instruction on creating the egg wash. I'm probably the only one in the world who doesn't know how to make one but I ended up having to google it. Great recipe. I will definitely be making these again!

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  11. Oh my gosh, these looks amazing! I tried making whole wheat hamburger buns the other day, but yours look flawless.

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  12. Really good recipe. I followed it almost exactly. Especially using the mixer. I love that effin thing. My stand mixer. I need to use it more...But I digress. I did let it mix longer and at high speed, which I never used before. It had to work overtime but it made a huge difference making the rolls really fluffy. The best I ever made that's for sure. And being patient and letting the dough rise 2x. It took forever but now I know. Letting the wet ingr. get to room temp, 70 deg, And mixing the yeast in with the flour not activating it in water before was a new thing for me, a truly amateur baker. I
    If anyone was interested in what I made them for. I was making Bulkie rolls for my pan fried hot itlalian sausage with sauteed onions with my warm beautiful rolls ofcourse. With cheese and spicy brown mustard. Homemade potato wedges with melted cheddar cheese. I think a yummy Sat night dinner...Albeit not that healthy..

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  13. Would this come out just as well in a bread maker- since I do not have a bowl mixer?

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  14. Could this be put into a breadmaker as well_ since I do not have a stand mixer or would it be over worked?

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  15. I've been wanting to start baking our own bread for awhile. This recipe looks great!

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  16. Hi Carrie! I just made these rolls today - AMAZING! I couldn't wait until dinner to taste them - you know, just in case they didn't turn out and I had to purchase some - it wasn't that I didn't have any self control. I just wanted to say thank you! This is a delicious recipe and they turned out perfectly.

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  17. I made a batch of these last night and can honestly say they are the best bulky burger buns I have ever tasted. We had a few friends over for burgers. I was in the kitchen all afternoon grinding meat and building buns. The recipe is perfect. The texture and taste are amazing and I have been informed that I must make these from now on when burger night rolls around. Thank you for sharing this. XO

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  18. This comment has been removed by the author.

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