Hamburger Buns

These buns are The Chef's favorite buns/rolls of all time. They are slightly sweet and as airy as all get out.


Mix the water and butter,



egg,



flour,



salt,



yeast,



onion powder, (optional but this dough is great for onion buns)



and dried minced onion (again optional and again great)



with your stand mixer for 10 minutes to develop the gluten in the flour.



Make sure that if the day you make this it is humid out, that you add more flour while it is mixing till it isn't sticky...or you might end up with Club Hand like The Chef...just sayin'



Transfer to a lightly greased bowl and let rest in a warm spot for one hour till doubled.



Cut into 8 pieces...weigh out the whole lump of dough and divide that number by 8.




Form dough into tightly rounded balls (called boulles) and put on a parchment lined baking sheet (or greased if you don't have parchment paper).

Bake for 12-15 minutes until golden.

Hamburger Buns

• 1 c. water
• 2 tbsp. butter
• 1 egg
• 3 1/4 c. all-purpose flour
• 1/4 c. sugar
• 1 tsp. salt
• 1 tbsp. yeast
• 1 tsp. onion powder (optional)
• 1 tsp. dried minced onion (optional)

Combine all ingredients in a bowl or your stand mixer for 10 minutes. Place dough in a greased bowl, cover and let rise for 1 hour. Divide the dough into 8 pieces and shape into a ball. Place the balls on a parchment lined baking sheet, cover and let ride for 35-40 minutes, until they're quite puffy. Preheat the oven to 375º. Bake the buns for 12-15 minutes or until golden brown. Remove from the oven and cool on a wire rack. Split and use for burgers or sandwiches.

sorry about the wait...The Chef's photographer took awhile getting the pics back the The Chef...

May 26

I am of the school of mind that cooking can be simple, but fancy at the same time. Some of the best scrambled eggs I've ever had only had S&P in them and a little bit of cheese. This is what this blog is about. Having food taste and look fancy...but be simple.