Testing out a new bun recipe...

I have been making the same burger bun for the past couple of years now and while we really enjoy them, I thought it was about time we tried something a bit different. I have been quite happy with the other recipe, but unless you try something new, you may miss something you like even more!

In this recipe for Hamburger Buns, I used all-purpose flour to start instead of using part whole-wheat since it was the first time making them. The dough was soft, supple and very easy to work with. Once it rose and I shaped them into balls, I flattened them a little so they would have a head start with a nice round shape for the second rise. Before they went into the hot oven, a quick brushing of an egg wash makes these pale doughballs turn into glistening golden buns as they baked. If you like, before you set them in the oven, a scattering of sesame seeds would be quite acceptable for these. They are light and fluffy on the inside with a decent crust on the outside. Using milk, instead of all water, makes these very tender as well. While I need to make a batch of the other ones for a proper side-by-side taste test, these ones are certinaly in the running to replace them!

Just a note about the yeast - I use instant yeast that I buy in bulk so I don't bother with activing it, but you can easily adapt the recipe if you need to proof your yeast. Mix the yeast with the warm water instead of adding the water to the milk. Add in a teaspoon or so of the sugar and let sit until it gets bubbly - usually 5-10 minutes. You can then just mix this with the lukewarm milk mixture and continue on.

The list of ingredients for tonight's veggie-packed dinner, Sweet Pea Risotto with Corn Broth, is pretty long and may look a little daunting. Don't let that fool you though, the recipe was so worth the time it took to prepare. A sweet homemade corn broth surronds a mixture of creamy arborio rice, fresh green peas, sweet corn kernels, crunchy fennel and a dusting of nutty Parmesan for a salty bite. A quick dressing made from sherry vinegar, olive oil, sugar, salt, garlic, a bit more Parmesan cheese, fresh parsley and chives is drizzled over each serving for a snazzy final touch. Jeff and I both thought this was an excellent dish and would be an impressive meal for guests.

I do wonder about one thing... while making the corn broth, you strain away any of the corn solids that did not puree. The recipe calls for discarding the leftover solids, but I saved them instead of tossing them. Any ideas what they could be used for? Maybe thrown into some cornbread, a soup or ?

Recipes
Hamburger Buns
Sweet Pea Risotto with Corn Broth