“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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The burger with the grilled chicken looks grt:-) Adding oats is really nice for the buns..
home-made burger buns are always better than the one bought on bakeshops!! i love it!
Nice looking buns!!
Arghhh!!! Traitorous electricity! No matter, those buns look so light and perfect!
Thanks Shreya…yes, even I liked the idea of oats.
Dhhangit, these came out quite nice. I have some bookmarked off your site too, but will wait for cooler weather because of the milk in the recipe.:0)
Thanks Nic…
O Doc…do you have to face similar stuff in Manila? Sometimes, making the meal is pure anguish…aaaarrrgh!! Life is…
Thanks Shreya…yes, even I liked the idea of oats.
Dhhangit, these came out quite nice. I have some bookmarked off your site too, but will wait for cooler weather because of the milk in the recipe.:0)
Thanks Nic…
O Doc…do you have to face similar stuff in Manila? Sometimes, making the meal is pure anguish…aaaarrrgh!! Life is…
Deeba, don’t worry so much about the appearance. It’s the taste that counts and the pictures taken by professionals are not always what they seem to be.
If they taste good you’ve accomplished something terrific!
Ann
http://www.redactedrecipes.com
i have been thinking abt making buns since almost a week now. after seeing ure recipe, i am totally motivated. i made bread somtime back which came out pretty good, u can chk it out here http://myluvforfood.blogspot.com/2008/07/its-fresh-its-warm-its-home-made-wheat.html
thnx for sharing the recipe
I never tried making burger buns at home before… yours look really great, even if you don’t think they look perfect 🙂
Yummy burgers Deeba..!!
i know how you feel about power (electricity). darn so annoying when it’s in the midst of baking. you’ve done a good job, deeba 🙂
woow, yummy buns dispite the electricity problem they look awesome 🙂
Deeba: It is hard to believe that a passionate baker needs to ‘get back’ her yeastly confidence 🙂
Also, I have noticed that when I partially substitute Atta/wheat flour for all purpose flour, the dough doesnt raise as much as if I had used just the all purpose flour. Not sure why.
And yes, the hamburger buns looks awesomeeeee 🙂
Deeba,
long time no hear from you 🙂 Glad to see your smily face again …
I am hosting an event dedicated to trying foods from other bloggers. Meeta is in the spotlight for July. I really hope you can participate 🙂 I see you around her blog a lot…
your hamburger buns looks great to me! and boy, i’m sure they were darn tasty. 🙂
My goodness…you really ARE a passionate baker. I would never think of making hamburger buns at home. Hats off dude!
LOL about the electricity! That must be the MOST annoying thing for a passionate baker…
I can not believe you just took hamburgers up a notch or two?!?!? I can never keep up with you, girlfriend. Although, I have to admit that I find this VERY tempting to do rather than running to the store for a packet of 8 buns when we only need 5 or 6. Plus, you can dress them up with black sesames – very nice! I am going to try this one out very, very soon since I'm in the yeasting mood these days having finally found some confidence with the cursed stuff. Big, big hugs & kisses, my friend. I'll have to send you a note after I catch up on your beautiful blog.
Tanti baci, bella,
Amy
There’s absolutely no reason to buy breads at the store anymore. I saw that post on slashfood as well. Looks great!
Dear Deeba,
Thanks for sharing such wonderful recipie.
I think you missed on the rest of the flour, you have mentioned only 1.5 cups.
Warm regards,
Deep