Side Pannel
Hamburger Buns-Grandma Style Dough with Malt
Hamburger Buns-Grandma Style Dough with Malt
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1 1/2 c Warm water
- 5 ts Dry yeast
- 1 pn Sugar
- 1/3 c Oil
- 1/2 c Sugar
- 2 1/2 ts Salt
- 1/4 ts Malted milk powder; or syrup
- 6 c Bread flour
- Milk; for brushing
- Sesame seeds
Directions
These make wonderful hamburger buns. We use them with Carolina Pork BBQ.
Place water, yeast and pinch of sugar in bread machine pan and let stand
for a couple of minutes. Add in remaining ingredients. Place machine on
dough mode. When cycle is over, remove dough from machine. Gently deflate.
Divide dough in 8-10 portions, cover with a clean tea towel and let rest
five minutes. Shape each portion into a ball and place, evenly spaced
apart, on a parchment paper (I use waxed) lined baking sheet. Place a towel
over them. Allow to rise until quite puffy, around 20-30 minutes. Flatten
each roll gently with palm of hand. Brush, if desired with milk (it
improves the brown color) and sprinkle on sesame seeds. Preheat oven to 375
F. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers. 8-10
Rolls or Buns
"This is a deceptively simple, but enriched white bread, grandma-style
dough. Small additions such as malt (if you don't have it, leave it out but
check sources before abandoning it prematurely), a touch more sugar, and
oil make the sort of dough that commercial bakeries fashion their hamburger
rolls with - only these taste a million times better. In fact, the malt,
sugar, and oil, in fact, are responsible for the wholesome flavor but more
importantly, contribute to nice, even browning on these rolls - so
characteristic of commercial hamburger rolls. Easily made in the bread
machine on Dough Cycle, then plucked out and shaped into rolls, this recipe
makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL
hamburger rolls take the average barbecued hamburger supper up a notch. You
need a bread machine capacity of at least 1 1/2 pounds to make this
recipe."
Place water, yeast and pinch of sugar in bread machine pan and let stand
for a couple of minutes. Add in remaining ingredients. Place machine on
dough mode. When cycle is over, remove dough from machine. Gently deflate.
Divide dough in 8-10 portions, cover with a clean tea towel and let rest
five minutes. Shape each portion into a ball and place, evenly spaced
apart, on a parchment paper (I use waxed) lined baking sheet. Place a towel
over them. Allow to rise until quite puffy, around 20-30 minutes. Flatten
each roll gently with palm of hand. Brush, if desired with milk (it
improves the brown color) and sprinkle on sesame seeds. Preheat oven to 375
F. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers. 8-10
Rolls or Buns
"This is a deceptively simple, but enriched white bread, grandma-style
dough. Small additions such as malt (if you don't have it, leave it out but
check sources before abandoning it prematurely), a touch more sugar, and
oil make the sort of dough that commercial bakeries fashion their hamburger
rolls with - only these taste a million times better. In fact, the malt,
sugar, and oil, in fact, are responsible for the wholesome flavor but more
importantly, contribute to nice, even browning on these rolls - so
characteristic of commercial hamburger rolls. Easily made in the bread
machine on Dough Cycle, then plucked out and shaped into rolls, this recipe
makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL
hamburger rolls take the average barbecued hamburger supper up a notch. You
need a bread machine capacity of at least 1 1/2 pounds to make this
recipe."
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