Mar 172011
 

So back at the beginning of the year I made a list of 12 DIY Projects to Try in 2011 – one for each month.

We got a little off track with winter illnesses, but here’s what has happened so far:

  • January – Sew a Blind Hem
  • February – Homemade Chai Tea (pushed back due to budgeting for outrageous spices)
  • March – Homemade Hamburger Buns – here we are!

I used the recipe from the West Ladies in Homestead Blessings: The Art of Bread Making.

Hamburger Buns by the West Ladies
4-5 cups flour
2 tbsps. yeast
1 cup milk
3/4 cup water
1/2 cup oil
3 T honey
1 t salt

Mix 2 cups flour with the yeast in a large mixing bowl; set aside.

Heat milk, water, oil, honey and salt in a small saucepan on the stove until very warm.

When warmed, make a well in the flour/yeast and pour in the wet ingredients. Mix them with a wooden spoon, adding more flour as needed to make a firm dough. Knead briefly on a floured surface.

Oil bowl. Put dough in it, turning once to coat, and let rise for 10 minutes.

When risen, roll out to a 1/2 inch thickness and using a large mason jar lid ring, cut out circles of the dough. Place them on greased baking stones and let rise for 30 minutes.

After risen second time, heat oven to 400 degrees and bake them until golden brown on top.

So I mixed. Since I’ve never made this recipe before, and I am not what you might call an expert baker, I did not feel at all confident knowing when the right amount of flour had been added. After all, exactly what consistency am I aiming for?

But anyhow, there was dough.

After rising, I rolled it out to 1/2″ (or thereabouts), and cut it out using a wide-mouth mason jar (I couldn’t find a lid ring!).

After rising and baking, I had the beautiful-looking buns that appear at the top of the post.

It turns out that it was not quite as perfect as it seemed, and they were over-done on the bottoms.

I’m not sure if this could have to do with the “how much flour” question… Since they didn’t look brown enough on top to be cooked much less, I’m not sure it’s correctable by that kind of simple adjustment.

We also found them a bit small for our family’s style – at least the grown-ups. They were actually quite nice as “sliders”, or kid-sized burgers.

And YUMMY! We all enjoyed them very much, and have used the leftovers as dinner rolls, sandwich rolls, and any other excuse we could think of to eat them.

This is something we will definitely be switching to permanently for our hamburger buns. Now to figure out how to make some nice hot dog shapes…

(This post is also on the Blog Hop Simple Lives Thursday, hosted by the wonderful mama at GNOWFGLINS)

  3 Responses to “March DIY – Homemade Hamburger Buns”

  1. RE: the overdone bottoms…the flour *might* have played a part –without physically investigating the dough I can’t tell if you used enough/not enough/too much–but I *can* spot one thing that would make a difference. The recipe says “baking stone”, and you used shiny metal trays. I’d try preheating the oven to 400* but then reduce it to 375* when you put the tray in :)

    • Thanks for the tip!

      I was aware, of course, that I wasn’t using a baking stone (as I don’t have any!), but didn’t know what adjustments that might require…

  2. I would say that if you just reduced the oven temp to 350 or 375 that you’d be fine. My hamburger bun recipe is baked at 350. For hot dog buns, I just roll them out like snakes. They would probably look prettier with a cutter of some sort though!

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