Tuesday, November 10, 2009

Blue Plate Special

I have really enjoyed our new home and the way it makes me feel. I have really gotten into the “farmhouse” mode with lots of home baked breads. I have put my bread machine to good use and have it sitting out on my kitchen counter, instead of in a hard-to-reach cabinet.

Our sliders and fries
Last week I borrowed The Bread Lover’s Bread Machine Cookbook from the library and have tried some of the recipes (all of them have been wonderful!). One of the breads was hamburger/hot dog buns, since the hamburger buns at the store were a little stale I thought I would give it a try. Now there’s no turning back since the whole family loved them. They also give us the freedom of making just the right size buns for whatever meal we’re having.

Last night I made “sliders” and made buns for the burgers. Following Rich’s surgery several years ago he hasn’t been able to eat anything deep-fried. One of the items he most missed was french fries. So I began making my own fries, coating them in olive oil with some salt and baking them. This has allowed him to enjoy the same sides as the rest of the family. It is also healthier for the whole family.

Hamburger Buns and Hot Dog Rolls
(2 pound loaf)
  • 1-1/4 cups water
  • 1 large egg
  • 6 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons sugar
  • 4 cups bread flour
  • 1/3 cup nonfat dry milk
  • 3 tablespoons instant potato flakes
  • 1 tablespoon plus 1 teaspoon gluten
  • 2 tablespoons salt
  • 2 teaspoon SAF yeast or 2-1/2 teaspoons bread machine yeast
  • 1 egg yolk, beaten with 1 tablespoon water, for glaze
  • 1-1/2 tablespoons sesame seeds, for sprinkling
Place ingredients (except 1 egg yolk and sesame seeds) in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.

Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle press Stop and unplug the machine. Immediately turn the dough out onto a lightly floured work surface. With a dough knife, divide the dough into 12 equal portions. For the hamburger buns form each portion into tight rounds. For long buns, flatten each portion into oval about 6 inches long and rolling up tightly form a long end to form a cylinder. Place the rolls on the lined baking sheet at least 1 inch apart. Press with your palm to flatten each roll. Cover loosely with plastic wrap and let rest for 30 minutes.

Preheat the oven to 375° F.

Brush the rolls with the egg glaze and sprinkle with sesame seeds. Bake for 15 to 22 minutes, depending on the size of the roll, until lightly browned. Remove the rolls from the sheet with a spatula and let cook completely on a rack. Slice in half horizontally to serve.

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