Thursday, August 10, 2006

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 ?

21 comments:

  1. Joe, the burger buns look awesome, and the risotto seems so yummy! Loved both pictures, and recipes are going to my list to try!
    Ana

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  2. I can't believe you make your own burger buns! That just blows my mind. They look so good though. I may have to give them a try one day.

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  3. That is so hardcore making your own hamburger buns!

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  4. Home made buns--I LOVE it. It's like flipping the bird to Atkins! :)

    P.S. Do you ever sleep??? You are one busy dude in the kitchen.

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  5. The buns look great, Joe!

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  6. I am gonna give the bun recipe a try ... I am curious to discover how it will come out with my bread machine ...

    bises. :)

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  7. Can I just say you have the best looking buns ever.

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  8. Gotta add these to the future to-make list, Joe. The risotto looks unbelievably fancy and tasty. Can't wait to try it.

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  9. I noticed on your prior bun post that you had one of those bun pans. Did you use that pan with these buns? They look so beautiful.

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  10. Ana - I hope you get to try them out!

    Brenda - I much prefer to make them than buy them!

    Sher - Thanks!

    Wheresmymind - better than store-bought, that is for sure!

    acme - I do, actually! But, I do feel like I live in the kitchen somedays!

    Nic - Thanks!

    Sab - Let me know when you try them!

    Barbara - *snicker* Thanks!

    Anon - I didn't actually, these were pretty large so I opted to bake them right on a baking sheet!

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  11. you're so hardcore, joe making your own buns wow.......risotto always makes me nervous, but this recipe seems too yummy not to try it out....... :)

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  12. Lexi - Please try it, so worth it!

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  13. just wanted to let u know, I tried this recipe and the buns came out great! thankyou for the recipe!

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  14. Anon - Thanks for the feedback! Glad they turned out well for you.

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  15. Joe -

    Sure, this is a comment to an old post, but I had to come back and report! I got a couple of the King Arthur Flour Cookbooks for Christmas (the "regular" one and the cookie one), and had been looking for an opportunity to try making these buns you rave about. It's been too cold and snowy out, and I need to replace the gas tank on the grill, so it wasn't going to be for burgers.

    This past weekend I took an 8+ lb pork shoulder, rolled it around in grill seasoning for chicken, and slowly cooked it in the oven all day long with a couple onions sliced thin in the Cuisinart, and all that covered in bottled BBQ sauce, several glops of honey, and some smoked chipotle Tabasco. The pulled pork resulting from this is GREAT!

    But what's getting even MORE rave reviews!? The damn buns! LOL I mean, they're "just buns", but we're all going ga-ga over them! I also gave one to a friend, along with some of the pork, and she was going on about how wonderfly airy, yet still maintaining substance, the buns were... Brett's even wondered if I'd make a few dozen at a slightly smaller size the next time they have a party with deli meat at work.

    Brett and I are on our second batch of buns already since first making them last weekend (made a double batch the first time due to worries about the yeast, and froze the second batch). The dough defrosts and rises nicely, and is great with sesame seeds on top (which I did with last nite's four buns). I need to try an egg wash next time... Brett's wondering about adding some whole wheat flour to the mix - I don't think you've mentioned doing this yet?

    So thanks for posting this - I honestly don't know that I would've tried this recipe just from seeing it in the cookbook...

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  16. Jeph - awesome! I've mixed in about a cup or so of white whole wheat flour and are still just like they were. I keep meaning to experiment more!

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  17. Joe, I want to try the buns, but i would need to freeze most of them since its just me.

    Do you freeze after the rise or have you frozen them after you've baked them? What's worked best for you?

    Can't wait to try these this week-end!

    Chris

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  18. Chris - I slice and freeze (well wrapped) after they have been baked. After they have thawed, they are just as fresh - you can even wrap them in foil and gently reheat them in the oven if you want them warm! We just toast them though... they are SO good!

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  19. Appreciate the tip on freezing the buns - anxious to try out the recipe this weekend!

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  20. Brian - Let me know how it goes!

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  21. I like the idea of a soupy risotto. Looks tasty!

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