“It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.”
M. F. K. Fisher
Hamburger Buns…made at home
“To yeast or not to yeast” seems to be my call these days. It’s been a while since I gained my yeastly confidence, & now, every weekend I wake up early to try a new yeast bread. Last weekend’s choice ended up being hamburgers because I found this nice recipe posted by Nicole Weston @ Slashfood. Looked like just what I wanted…perfect buns, ever so tempting.
The buns didn’t come out as perfect as the ones on Nicole’s post, but they did taste great. Her post is worth checking out…step by step pictures, explanations at every point & beautiful bunny snapshots!! I made one small change to her recipe…substituted 1/2 a cup of flour with whole-wheat flour. The buns were light with a nice wholesome chew to them…I think the addition of oats make a nice difference to the dough. I made 1 1/2 times the recipe & got 12 buns out of them.
Small Breads…they turned out great anyway!!
This little bread thingy is off to Aparna’s diverse Kitchen where she is hosting Bread baking day #12, the theme of her choice is ‘Small Breads’. Bread Baking Day (BBD) is an event started by the very talented Zorra @ 1x umrühren bitte, dedicated to getting bread makers together every month. 
Home-made hamburger buns with grilled chicken within!
The recipe for Homemade Hamburger Buns from Slashfood
Ingredients:
1 1/4 cups water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
2 tbsp honey
1/2 cup quick-cooking (or whole) oats
2-3 cups all-purpose flour, plus more for kneading ( I substituted 1/2 a cup with whole-wheat flour)
1 1/2 tsp salt
1 1/4 cups water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
2 tbsp honey
1/2 cup quick-cooking (or whole) oats
2-3 cups all-purpose flour, plus more for kneading ( I substituted 1/2 a cup with whole-wheat flour)
1 1/2 tsp salt
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Combine 1/4 cup of the water with the yeast in a large bowl. Let stand for 5-10 minutes, until foamy.
- Stir in the rest of the water, honey, oats, salt and 1 1/2 cups of flour.
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Turn it out onto a lightly floured flat surface. Knead the dough for about 5 minutes, until it is smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
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Once it has risen, turn the dough out onto a lightly floured surface and press into a rectangle. Divide into eight equal pieces.
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To shape the buns, draw up the corners of each piece of dough and pinch together, forming a tight ball. Place, seam side down, on a parchment lined baking sheet (I used a foil here).
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Sprinkle the tops with a bit of extra oats or sesame seeds and let rise for 45 minutes, covered with a clean dish towel, until almost doubled in size.
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Bake at 190 degrees C for 20-25 minutes, until dark gold. The rolls will sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before serving. The rolls will soften slightly as they sit. These can also be used for sandwiches.
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Makes 8 buns.
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