Monday, December 27, 2010

Food II: The Perfect Homemade Hamburger Bun

I don't know if it's the new Zojirushi Bread Machine I got for Christmas, or the excellent recipe I found and modified, but this makes the *best* hamburger buns.  Seriously tasty, soft but not too delicate, and lots of flavor.  This recipe is mixed in a 2-lb. capacity machine.  If you have a 1 1/2-lb. capacity machine, you may have to watch your dough closely on the first rise.

Cheese Onion Buns (for bread machines)

1 1/4 C Water
4 1/4 C flour (bread flour is best, but all-purpose will work)
1 C Shredded Cheddar Cheese
1/4 C Sugar
1 Tbs. dry Milk powder
1 Tbs. dried minced onion
2 tsp. salt (do not omit this, it's necessary for a proper rise)
1 1/2 tsp. bread machine or quick active dry yeast

1.  Measure ingredients precisely and add to the bread machine pan in the order recommended by your manufacturer's instructions.

2.  Set machine to the "dough" cycle and allow dough to mix, knead, and go through one rise cycle.

3.  Punch down dough and remove from bread machine.  Rolling it into a log shape, cut the dough into eight pieces for large buns, or ten pieces for smaller buns.  Roll each piece into a smooth ball and flatten slightly with your palm.

4.  Lay buns 1 to 2" inches apart on a cookie sheet lined with foil or parchment paper.  Cover with a damp dishtowel or tea towel and let rise a second time for one hour.  Preheat oven to 350°.

5.  When the buns have completed their second rise,  place in preheated oven and bake for 15-20 minutes, checking after 10 minutes or so.  They should be golden on top, but sound hollow if you tap lightly on their underside.  Cool and store.

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