Date: Sun, 25 Aug 2019 06:40:54 +0000 --------------- BEGIN bread-bakers.v119.n034 --------------- 01. Parisian Pletzel Bread (Reggie Dwork) 02. Mediterranean Pupusas Bread (Reggie Dwork) 03. Easy Savory Cornbread (Reggie Dwork) 04. Nutella Banana Bread (Reggie Dwork) 05. Irish Oat Bread (Reggie Dwork) 06. Cheddar Bay Biscuits (Reggie Dwork) 07. Fresh Pita Bread (Reggie Dwork) 08. 40-Minute Hamburger Buns (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n034.1 --------------- Date: Wed, 14 Aug 2019 19:14:44 -0700 From: Reggie Dwork Subject: Parisian Pletzel Bread * Exported from MasterCook * Bread, Parisian Pletzel Recipe By :Joan Nathan Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm water 1 tablespoon active dry yeast -- (1 pkg) scant 4 cups unbleached all-purpose flour -- (to 5C) 2 large eggs 1/4 cup vegetable oil -- plus 2 tablespoons vegetable oil 1 tablespoon sugar -- scant 2 teaspoons salt 1/2 cup cold water 1 medium onion -- diced (about 3/4C) 2 tablespoons poppy seeds coarse salt This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is. Mix the water with the yeast in a large glass bowl. Add 4 cups of the flour, the eggs, 1/4 cup of the oil, the sugar, and the salt to the yeast mixture. Stir well, then turn the dough out onto a work surface and knead for about 10 minutes, or until smooth, adding more flour if necessary. Let the dough rise, covered with a towel, for 1 hour in a greased bowl. You can also leave the dough in the refrigerator for several hours or overnight. Preheat the oven to 375F and grease 2 cookie sheets. Divide the dough into 8 balls and roll or flatten them into rounds about 5" in diameter. Place 4 pletzel on each cookie sheet and gently press down the centers. Brush with water and sprinkle each with about 2 tablespoons diced onions leaving a 1/2" border. Drizzle the remaining 2 tablespoons vegetable oil over the onions and sprinkle with the poppy seeds and some kosher salt. Let sit for 15 minutes, uncovered. Bake the pletzels for 20 minutes, switching from top to middle rack after 10 minutes, or do them in 2 shifts on the middle rack. Then stick them under the broiler for 1 minute, keeping a sharp eye on them, to brown the onions. If you don't have a broiler, raise the heat to 550F and put each sheet on the top rack for 2 minutes or so. Cal 395, Fat 13g, Carb 58g, Sod 367mg, Fiber 3g, Pro 10g Review: These were fantastic - a fast, easy, and forgiving dough, and a tasty balance of chewy and tender. I forgot the second batch in the oven and left them in there ten minutes too long, and they were still amazing - a bit crisper, of course, almost like a large cracker, which went perfectly with a pre-dinner glass of wine. The softer ones were also yummy, and could be split to make a nice sandwich. Will be making these again and often, plus experimenting with other toppings. Review: There is nothing Parisian about this recipe that awakened childhood taste memories of my paternal grandmother's 'tsibele kuchen' - onion rolls that looked and tasted exactly these - which she baked every weekend. My only adjustment was to lightly saute the onions in the 2 tbsp oil. Other than that, followed the recipe exactly, and enjoyed an onion roll I hadn't had since 1964. These would make excellent sandwich or burger buns, but for that I'd fold the dough over the onions to keep them from falling off, and then maybe sprinkle the poppy seeds on top. Review: This isn't really like focaccia because of the eggs in the dough (or, at least, I've never made focccia with eggs in the dough). But, it is delicious. I ended up using it s buns for some grilled portabellas and it withstood the juiciness of the mushroom. Source: "The Jewish Holiday Baker, by Joan Nathan" S(Internet address): https://www.epicurious.com/recipes/food/views/parisian-pletzel-14604 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 364 Calories; 13g Fat (32.7% calories from fat); 9g Protein; 52g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 555mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0809 --------------- MESSAGE bread-bakers.v119.n034.2 --------------- Date: Wed, 14 Aug 2019 19:16:00 -0700 From: Reggie Dwork Subject: Mediterranean Pupusas Bread * Exported from MasterCook * Bread, Mediterranean Pupusas Recipe By :Bob's Red Mill Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinated Beets: 1 Orange -- juiced 1 Tbsp White Wine Vinegar 2 Tbsp Olive Oil 1 tsp Sea Salt 1 lb Beets -- peeled and chopped into 1" pieces Spiced Smashed Chickpeas: 15 1/2 oz Chickpeas -- drained 2 Tbsp Olive Oil 2 cloves Garlic -- minced 1 tsp Sea Salt 1/4 tsp Red Pepper Flakes 2 tsp Lemon Juice Masa Dough: 1/2 cup Amaranth Flour 1/2 cup Masa Harina 1/4 cup Tapioca Flour 1/4 tsp Sea Salt 1/2 cup water -- + 1 Tbsp Water To Assemble: 1 1/2 cups toasted Walnuts 10 oz Oaxaca Cheese -- or String Cheese 4 oz creamy Goat Cheese Sour Cream and chopped fresh Parsley -- for serving, optional Quick Pickles: 1 small Purple Cabbage -- cored and shredded 1 small Red Onion -- sliced 4 cups Boiling Water 1 cup white vinegar 2 tsp Sea Salt These delectable amaranth and masa flatbreads are stuffed with roasted beets, smashed chickpeas and two kinds of cheese! Drool. Serve with quick pickles (recipe included below). PREP: 1 hour COOK: 45 to 55 minutes PASSIVE: 1 1/2 hours Marinated Beets: One hour before making pupusas, marinate beets by filling a zip-top bag with orange juice, white wine vinegar, olive oil and sea salt. Add beets and mix around. Marinate at room temperature for 1 hour, moving beets around within the marinade. Preheat oven to 375F and discard marinade. Bake beets for 30 to 40 minutes on a parchment-lined baking sheet until they are soft and caramelized on the edges. Set aside to cool. Spiced Smashed Chickpeas: In a bowl, combine chickpeas, olive oil, minced garlic, sea salt and red pepper flakes. Use a fork to mix together and lightly smash half of the chickpeas. Heat a medium pan over medium heat and add chickpeas. Cook 10 minutes, stirring every minute or so, until browned but not overcooked. Return the beans to the bowl and toss with lemon juice. Set aside. Masa Dough: In a small bowl, whisk together amaranth flour, masa harina, tapioca starch and sea salt. Create a well in the middle and pour in water. Use clean hands to mix water into the dry ingredients. It may be slightly wetter than you expect. Cover and allow to rest for 30 minutes. To Assemble: While masa is resting, make the final filling. In a food processor, add roasted beets and toasted walnuts. Pulse together until the mixture is rice-like in texture. Once dough is done resting, create 30 balls about 1 1/2" in diameter. Use the palm of your hand to flatten each ball. In the center, add 1 teaspoon each of the beet and chickpea mixtures. Finally, add 1 teaspoon Oaxaca cheese, along with 1/2 teaspoon goat cheese. Fold dough over the filling until it's completely sealed. Pat between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. Heat a cast iron pan over medium heat. Lightly brush the pan with oil and cook the pupusa about 4 minutes on either side, or until golden brown. Repeat until all the pupusas are cooked. Serve with quick pickles (see below) served over a dollop of sour cream. Sprinkle with chopped parsley. Quick Pickles: In a large bowl, combine cabbage and onion. Pour boiling water over the vegetables and toss, making sure vegetables are covered. Let sit for 10 minutes, then drain water off. Whisk together vinegar and salt. Place blanched vegetables into a Mason jar or zip-top bag. Pour in vinegar and refrigerate for 30 minutes. The longer the vegetables sit, the stronger the pickle. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/mediterranean-pupusas - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 7g Fat (43.6% calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0617 --------------- MESSAGE bread-bakers.v119.n034.3 --------------- Date: Wed, 14 Aug 2019 19:17:27 -0700 From: Reggie Dwork Subject: Easy Savory Cornbread * Exported from MasterCook * Cornbread, Easy Savory Recipe By :Tim Mondavi Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter -- melted, cooled 1 1/3 cups all-purpose flour 1 1/3 cups cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 teaspoon baking soda 3 large eggs -- beaten to blend 1 cup buttermilk 1/2 cup whole milk A simple, straightforward cornbread that we'd happily serve alongside a bowl of chili on any other day of the year. Preheat oven to 350F. Butter an 8x8" baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in 3 Tbsp. butter. Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25 to 30 minutes. DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze. Cal 240, Fat 7g, Carb 36g, Sod 640mg,, Fiber 4g, Pro 7g S(Internet address): https://www.bonappetit.com/recipe/easy-savory-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 8g Fat (26.2% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 603mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0710 --------------- MESSAGE bread-bakers.v119.n034.4 --------------- Date: Thu, 15 Aug 2019 22:45:16 -0700 From: Reggie Dwork Subject: Nutella Banana Bread * Exported from MasterCook * Bread, Nutella Banana Recipe By :Kristen Mccaffrey Serving Size : 13 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe medium bananas -- mashed 1/4 cup unsweetened applesauce 1 1/4 cups all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 2 tbsp butter 1/2 cup light brown sugar 2 large egg whites 1/2 tsp vanilla extract 1/4 cup Nutella This Nutella Banana Bread combines the best healthy banana bread recipe with magical, creamy Nutella for the best treat. Preheat the oven to 350F. In a medium bowl, cream together the butter and sugar. Stir in the egg whites. Add the banana, vanilla, and apple sauce and mix together. Set aside. In a medium bowl mix together the flour, baking soda, and salt. Gently mix the dry ingredients into the wet ingredients until just combined. Warm the Nutella up in the microwave for 30 to 60 seconds until it is softer and melted. Pour the banana bread batter into a bread pan. Then slowly spoon the nutella on top and swirl into the bread using a knife until all of the Nutella has been worked in. Bake for 40 to 45 minutes until cooked through. Enjoy! Cal 155, Fat 4g, Carb 29g, Sod 131mg, Fiber 2g, Pro 2g Review: I made this. Omg was it good! I used it for breakfast, which I don't eat, snack, and dessert. My kids even liked it! I am now making two at a time and freezing because it doesn't last long in my house! Thank you for a great recipe! Review: This was amazing!! I used the chocolate peanut spread instead of Nutella...best banana bread ever! Review: Loved this! Had it for dessert every night this week. Review: I've made the Nutella Banana Bread several times. Very delicious and the best part is that it's an easy recipe. S(Internet address): https://www.slenderkitchen.com/recipe/nutella-banana-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 3g Fat (21.0% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0815 --------------- MESSAGE bread-bakers.v119.n034.5 --------------- Date: Thu, 15 Aug 2019 22:46:52 -0700 From: Reggie Dwork Subject: Irish Oat Bread * Exported from MasterCook * Bread, Irish Oat Recipe By :Diane Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Boiling water 1 Cup Instant Irish oats -- Steel Cut Oats 1 1/2 Tablespoons active dry yeast Pinch sugar 1/4 Cup warm water -- 105 to 115F. 1/4 Cup warm Buttermilk -- 105 to115F, Note 1/3 Cup raw honey 3 Tablespoons coconut oil -- plus more as needed 3 eggs 1 Tsp. salt 20 1/2 Cups Organic unbleached all-purpose bread flour -- (to 5C) Homemade Irish Oat Bread makes delicious bread with butter, toast and sandwiches. Full of Irish oats (also known as Steel cut oats). Organic quick Irish oats add a nutty flavor and nubby texture. This delicious whole grain bread with steel cut oats is the perfect balance of flavors. Note: I used heavy cream with one Tablespoon Balsamic Vinegar and let it sit until curdled TIPS: You MUST soften the oats before proceeding with this recipe. Hard oats in, Hard oats out! Bread with HARD, crunchy dried raw oats is not nice. When properly softened; instant steel cut oats offer a pleasant, slightly textured, nutty flavor addition to your bread. If you are committed to butter in your baking just substitute unsalted butter one to one for the coconut oil called for in this recipe. Heart Healthy Avocado oil is also a fine oil for this bread. For high elevations: I reduced the hot water for the oats by about 2 Tbsp. After the oats softened I put them into a strainer. I mixed the dry ingredients together. Then, mixed the oil, buttermilk, water (slightly reduced) & honey in a measuring cup & heated this to 115F. The eggs were stirred into liquids one at a time. I put about half of the oats into the bread maker pan, stirred the rest into the flour mixture. I poured the liquids over oats in the pan, then spooned in the flour mixture. I made a well in the flour and put 3 1/8 tsp. of yeast. (need to make it just 3 tsp.) I set the machine to dough cycle (1 1/2 hours) In a small bowl, pour boiling water over the steel cut oats and let them sit an hour until all the water is absorbed and the oats are soft. (DON'T skip this step!) In your stand mixer bowl, sprinkle the yeast and pinch of sugar over the water. Stir to dissolve and let stand until foamy (about 5 to 10 minutes). In a small bowl or stand mixer, whisk together buttermilk, honey, and coconut oil. Warm to 110F and pour over the yeast. Add the eggs, salt, and 1 cup of the flour. Beat with a whisk until smooth (about one to three minutes on low in my stand mixer). Add the softened oats to the yeast mixture. With a dough hook on your stand mixer (a heavy wooden spoon if you're mixing by hand), add in the flour in 1/2 Cup batches until a soft, sticky dough is formed that just clears the side of the bowl. If using a stand mixer continue mixing until the gluten is formed (check the dough with the 'window pane test'), about 10 minutes. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until a springy, soft dough is formed. Adding flour one tablespoon at a time as necessary to prevent sticking. The dough will have a knubby and slightly tacky feel, it should pass the windowpane test! THEN: form the dough into a ball, place into a greased, deep bowl. Turn the dough ball once to oil it up and then cover the bowl with plastic wrap. Let rise until doubled in bulk, about an hour or so. Cal 198, Fat 4g, Carb 34g, Sod124mg, Fiber 2g, Pro 7g S(Internet address): https://www.homemadefoodjunkie.com/irish-oat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 4g Fat (7.8% calories from fat); 13g Protein; 90g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 104mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0523 --------------- MESSAGE bread-bakers.v119.n034.6 --------------- Date: Thu, 15 Aug 2019 22:49:33 -0700 From: Reggie Dwork Subject: Cheddar Bay Biscuits * Exported from MasterCook * Biscuits, Cheddar Bay Recipe By :Michelle Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g all-purpose flour -- (2C) 2 teaspoons baking powder 1/2 teaspoon baking soda -- (1/2t) 1 teaspoon granulated sugar 3/4 teaspoon salt -- (3/4t) 1/2 teaspoon garlic powder -- (1/2t) 1/4 teaspoon cayenne pepper -- (1/4t) 112 g sharp cheddar cheese -- shredded, (1C, 4oz) 240 ml buttermilk -- cold (1C) 112 g unsalted butter -- (1/2C) melt and cool 5 min FOR THE TOPPING: 2 tablespoons unsalted butter -- melted, divided 1/2 teaspoon garlic powder -- (1/2t) 1 teaspoon minced fresh parsley -- or 1/4 teaspoon dried A homemade version of the popular Cheddar Bay Biscuits served at Red Lobster restaurants. prep: 15 MINUTES cook: 12 MINUTES total: 30 MINUTES Preheat oven to 475F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased 1/4-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days. Cal 256, Fat 16g, Carb 21g, Sod 327mg, Pro 6g S(Internet address): https://www.browneyedbaker.com/red-lobster-cheddar-bay-biscuits-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 16g Fat (56.1% calories from fat); 6g Protein; 21g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 419mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0416 --------------- MESSAGE bread-bakers.v119.n034.7 --------------- Date: Thu, 15 Aug 2019 22:54:24 -0700 From: Reggie Dwork Subject: Fresh Pita Bread * Exported from MasterCook * Bread, Fresh Pita Recipe By :Julia Child Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 1/2 cups tepid water -- (80 to 90F) 2 1/2 cups whole wheat flour 1 tablespoon salt 1 tablespoon olive oil 2 1/2 cups unbleached all-purpose flour -- (to 3 1/2C) Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other. On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9" in diameter and less than 1/4" thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month Source: "Emeril Live: Greek Specialties" S(Internet address): https://www.cookingchanneltv.com/recipes/fresh-pita-bread-1949861 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 1g Fat (8.6% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0402 --------------- MESSAGE bread-bakers.v119.n034.8 --------------- Date: Thu, 15 Aug 2019 22:56:30 -0700 From: Reggie Dwork Subject: 40-Minute Hamburger Buns * Exported from MasterCook * Buns, 40-Minute Hamburger Recipe By :Jessie McKenney Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast 1 cup warm water -- (110 to 115F) plus 2 tablespoons warm water 1/3 cup vegetable oil 1/4 cup sugar 1 large egg 1 teaspoon salt 3 cups all-purpose flour -- (to 3 1/2C) Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. I also serve this homemade burger buns recipe plain with a meal. Prep: 20 min. + resting Bake: 10 min. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3" apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425F for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool. Test Kitchen Tip: Want a heartier sandwich? Divide the dough into 8 portions instead of 12, then shape anyway you like. These are ultra customizable. We like to add sesame or poppy seeds. Just brush warm buns with butter and add your favorite toppings. This recipe can also be used for slider buns or rolls. Divide dough into 24 pieces, and bake until golden brown. To add a golden sheen, whisk one egg yolk with 2-3 teaspoons water, then brush buns before baking. Cal 195, Fat 7g, Carb 29g, Sod 204mg, Fiber 1g, Pro 5g Review: I made these buns last night and they turned out Beautifully! They are Easy, No Fuss and Tasty Too! Review: Sometimes I brush these with an egg wash and sprinkle on sesame seeds before baking. Review: These are so quick to make, it's great for that last minute decision to grill burgers. I hate those soft, turn to mush store bought buns. They freeze nicely,too. I live alone so it's nice to have them in the freezer, though my daughter and her fiance are always more than happy to take extras off my hands! They say they are the best buns EVER!Sometimes I substitute part whole wheat flour and frequently make them bigger according to need. I have gone down to 8 large buns, but usually I make 10 or 12 buns. Review: As a first time bread maker, ever, I love this recipe. My buns came out perfect, very fluffy and a very thin crust. Love the recipe. Review: These are perfect hamburger buns. I have made them several times now, and no other recipe compares! I love how fast they come together. They are a fantastic texture: sturdy enough for your burger and toppings, but not tough or dry. I usually portion my dough into 8 be instead of 12. I also flatten after shaping instead of leaving them as balls. I like a higher burger to bun ratio, and this helps. Review: The texture of these rolls is so light. They went great with our burgers. Definitely quicker to make than my basic roll recipe. Review: These are amazing!! Made them tonight after forgetting hamburger buns at the store, and they are perfect!! So much better than store bought! We have to watch our sodium around here, so I used a heaping 1/2 teaspoon of pink himalayan salt instead of a teaspoon. I also listened to one reviewer and made eight buns, which were the perfect size! My husband asked me to forget the buns at the grocery store from now on, and make these instead! Review: Do not double this recipe unless you have a large enough mixing bowl. I made this in my 6-qt Professional Kitchenaid mixer and I had to hold down both the bowl and mixer so it did not come off its fittings and fall off the counter. If you double this recipe, bake in two separate pans so you can rotate them. I baked these rolls on a large, deep jelly roll pan and the rolls in the middle did not rise the same as the rolls along the perimeter of the pan AND the rolls in the middle were not cooked through even though they looked done. Doubling the recipe, I made 22 rolls so that they'd be bigger for sloppy joes. I should have made 24. The rolls still would have been large enough making 24. These are dense, heavy rolls. I cut the sugar a little. I used alot more flour than the recipe called for because the dough was too sticky using the amount of called for flour. Using the recipe's flour measurement, the dough could not be formed into balls, it would have ran all over the pan. In addition, I baked the rolls way longer than the time in the recipe......and they still were not cooked!!! Press rolls down before letting them rise because the rolls were way too think if in balls. Also, resting for only 10 minutes did not allow for any rising. I tripled the rise time to 30 minutes and the rolls still did not rise enough (I had brand new yeast). Source: "Originally published as 40-Minute Hamburger Buns in Best of Country Breads" S(Internet address): https://www.tasteofhome.com/recipes/40-minute-hamburger-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 7g Fat (31.7% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 186mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0417 --------------- END bread-bakers.v119.n034 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved