Hamburger Buns

These are very similar to your brioche bun recipe. You were right, they are maybe a tiny bit better.  Maybe a little easier to make/less rising time. Instead of separating the dough into 9, I would do 8. Mine came out a little small.

1 tbsp. sugar
2 ¼ tsp. instant yeast
¼ cup warm water
1 cup warm milk
1 tbsp. vegetable oil
1 tsp. salt
3 to 3 ¾ cups all-purpose flour
1 egg beaten with 1 tbsp. cold water
sesame, poppy or caraway seeds, or coarse salt, for topping

In a bowl of an electric mixer, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 1 ½ cups of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 2 tablespoons at a time, until the dough begins to pull away from the sides of the bowl. Switch to the dough hook and knead until you have a smooth and elastic dough, about 7-9 minutes.

Transfer the dough to an oiled bowl. Turn once to coat the entire ball of dough in oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Working with oiled hands, divide the dough into 9 equal pieces. Shape each piece into a ball, and flatten into 3 ½ -inch disks. For soft-sided buns, place them on a well-seasoned baking sheet a half-inch apart so they will grow together when they rise. For crisper bun, place them three inches apart.

Cover with a towel and let rise until almost doubled, about 45 minutes.

15 minutes before you want to bake the buns, preheat the oven to 400°. Just before baking, brush the tops of the buns lightly with the egg wash and sprinkle with any desired toppings.

Bake for 15-20 minutes or until the internal temperature of the bread reaches 190°. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.

Easiest Focaccia

I served this bread with this. This bread only needs 30 minutes to rise. It's the perfect bread if you don't have a lot time. Next time I will serve it with some balsamic vinegar and olive oil.


1 tsp white sugar
1 pkg active dry yeast
1/3 c warm water
2 c all-purpose flour
2 tbsp olive oil
1/4 tsp sea salt
1 tbsp fresh rosemary

In the bowl electric mixer, dissolve sugar and yeast in warm water.Let stand until creamy, about 10 minutes. Add flour to yeast mixture; mix until combined. Mix in additional water, 1 tablespoon at a time until all the flour is absorbed. When the dough has pulled together, switch to the dough hook and knead about 5 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until double, about 30 minutes.

Preheat oven to 475 degrees F

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Stretch the dough into a rectangular shape and place on a lightly greased baking sheet. Poke dimples in dough. Brush with oil and sprinkle with salt and fresh rosemary.

Bake in preheated oven for 10 to 20 minutes,depending on desired crispness.

Source:Allrecipes

Mozzarella And Cheddar Cheese Rolls

I wasnt even going to post these, but this sandwich I made was so beautiful that I couldn't resist showing you.

So, I made this roll recipe. I used white flour. Just before I was done kneading it I added about 1 cup each of mozza and cheddar cheese. Once they were ready for the oven I topped them with grated cheddar.

And this beauty below is just tomato and cream cheese toasted. De-Lish.

P.S.  I've ended my cell phone contract and getting a home phone.  They can't hook the home phone up until Thursday so you won't be able to get ahold of me.  I may phone you from Shawns phone if it's important.  Love you.

Light Brioche Burger Buns

This is the bun recipe I used for the buns for buffalo chicken sliders. The only thing I did different was make 12 instead of 8 buns. You could even make 14-16 because mine were still on the larger side for a slider bun.

Ingredients:
3 tbsp warm milk
1 c warm water
2 tsp instant yeast
21/2 tbsp sugar
11/2 tsp salt
1 large egg
3 c bread flour
1/3 c all-purpose flour
21/2 tbsp unsalted butter, softened

For topping:
1 large egg beaten with 1 tbsp water, for egg wash
Sesame seeds

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg.Mix to combine. Add the flours, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low for about 6-8 minutes. The dough will be somewhat tacky. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise until double, 1-2 hours.

Line baking sheet with parchment paper. Divide the dough into 8 equal pieces. Shape each into a ball and place on baking sheet, 2-3 inches apart. Cover with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400 degrees F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake for about 15 minutes rotating halfway through, until the tops are golden brown. Transfer to a rack to cool.

Source:annies-eats.com

Multigrain Buns

These buns are so light and fluffy.  Especially for a multigrain bread.  I find whole wheat and multigrain can be so heavy and thick.  These aren't.  The base recipe is from My Kitchen Cafe.  I just changed the flour.  I used a multi grain blend that uses a blend of flours but you could easily just add flax, cracked wheat and cracked rye.

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons (OR WHOLE WHEAT FLOUR)

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.