Tuesday, January 26, 2010

Hamburger Buns II

I've been playing with hamburger bun recipes for ever without finding the perfect one. This is the closest I've come to making the prefect bun. It was easy to make and they tasted wonderful. I added the optional onion powder and although I loved it if your not a fan of onion taste in your bread you may want to leave it out. You could taste it in the bun. Next time I make these I plan on topping them with sesame seeds or dried onion. I just love hamburger buns that have either of those two additions to the top. I don't know why I didn't think of adding it to the buns this time. I served these with the pulled pork from two day ago but you can use these for almost anything. The sloppy joes recipe I have would be great with these buns.

Hamburger Buns II
King Arthur Bakers Companion

1 cup (8 oz) water
2 tablespoons (1 oz) butter
1 large egg
3 1/4 cups (13 3/4 oz) unbleached all purpose flour
1/4 cup (1 3/4 oz) sugar
1 teaspoon salt
1 tablespoon instant yeast
1 teaspoon onion powder (optional)

Combine all ingredients and mix and knead them together- by hand or mixer- until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise 30-40 minutes, until they're quite puffy.

Preheat the oven to 375 degrees. Bake the buns for 12 to 15 minutes, until they're golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches.

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