Archive | Breads/Rolls/Buns

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

 

Two confessions.

Lots of traveling this fall + two gallbladder attacks + gallbladder surgery + spending a week with my cute little granddaughter leads me to my first confession.

  • This is the first thing pumpkin I’ve made this fall.

The reason for my second confession isn’t as dramatic.  I’ve seen it several times and thought I needed to make it sometime and so I finally have.

  • This is the first time I’ve ever made pull-apart bread.

This pumpkin pull-apart bread turned out so great and was so delicious I’m converted.  I’ve mentioned before that making cinnamon rolls isn’t my favorite thing to bake because I never know if they’re going to turn out – sometimes they rise perfectly and sometimes they don’t – for some reason it’s always been a guessing game for me.  One of these days I’ll work through my fear of them and figure out how to make them so they turn out every single time.

For now though, I’m going to make pull-apart bread which is very similar to cinnamon rolls.  These pull-aparts have soft, tender layers of bread that are deliciously caramelized on top and then drizzled with a vanilla glaze.

This recipe makes two loaves and I ended up portioning it out into 5 servings – we ate one serving over a couple of days and I bagged up and froze the other 4 servings for eating later or gifting to friends.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Have you made pull-apart bread before?  If you have, how do you like it compared to cinnamon rolls?

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Ingredients

    For the Bread
  • 1-1/2 teaspoons salt
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup sugar
  • 5-6 cups all-purpose flour
  • 1 cup milk
  • 4 tablespoons butter
  • 1-1/2 cups pumpkin puree (one 15 ounce can)
  • For the Filling
  • 2/3 cup brown sugar, packed
  • 2/3 cup sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 4 tablespoons butter, melted
  • For the Vanilla Glaze
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the salt yeast, sugar, and 4 cups of flour.
  2. In the microwave or a small saucepan, warm the milk and butter until the butter is just melted and the mixture is warm to the touch. (If it feels too hot, let it cook a bit.)
  3. With the mixer running, add the warm milk/butter mixture and the pureed pumpkin.
  4. Continue mixing, adding additional flour as necessary, until the dough pulls away from the sides of the bowl. Don't over flour or the dough will be dense and tough.
  5. Knead until the dough is smooth, elastic, and just slightly sticky (about 6 minutes).
  6. Place the dough in a large lightly greased bowl. Cover the bowl with lightly greased plastic wrap and let it rise until doubled, about 1 hour.
  7. While the dough is rising, make the filling by combining the brown sugar, white sugar, cinnamon, and nutmeg in a bowl. Set aside.
  8. When the dough has doubled in size, lightly punch it down and divide it into two pieces.
  9. Roll out one of the pieces on a lightly floured countertop to about 20 inches by 12 inches. If the dough keeps shrinking back, lightly cover the dough and let it rest for about 10 minutes.
  10. Once the dough is rolled out, brush the dough with 2 tablespoons of the melted butter and spread half of the filling mixture evenly over the top, lightly pressing it into the buttered dough.
  11. Lightly coat two 8-1/2 inch by 4-1/2 inch pans with cooking spray.
  12. With the long edge of the rectangle toward you, cut the dough into 6 strips (I used a pizza cutter).
  13. Stack the strips on top of one another. If some of the cinnamon/sugar falls off, scoop it up and spread it out on the strips.Cut the stack into 6 even portions (I used my bench scraper).
  14. Place the stacks, one at a time, sideways in the bread pan, pressing them up against one another so they all fit into the pan.
  15. Repeat with the remaining half of the dough and filling ingredients.
  16. Cover the pans with a lightweight tea towel or lightly greased plastic wrap and let the bread double in size until it looks really puffy, about 1 hour.
  17. Bake the dough in a 350 degree oven for 30-35 minutes, until the bread is browned and cooked through.
  18. Remove the pans from the oven.
  19. While the bread cools slightly in the pans, make the glaze - In a small saucepan bring the butter, brown sugar, and milk to a soft boil. Remove it from the heat and stir in the powdered sugar and vanilla until it's smooth
  20. After the bread has cooled for 5-10 minutes in the pan, loosen the edges with a butter knife and turn the bread out onto a cooling rack set over a piece of parchment paper or silpat. Drizzle the warm bread with the glaze.
  21. Pull off pieces and eat warm or at room temperature.
http://www.abrightandbeautifullife.com/vanilla-glazed-pumpkin-cinnamon-pull-apart-bread/

Pumpkin Pull-Apart-2Roll out the dough, brush on the butter,
then sprinkle the cinnamon and sugar
mixture over the dough and lightly
press it onto the dough.
Pumpkin Pull-Apart-3Cut the dough lengthwise into
six strips.
Pumpkin Pull-Apart-4Stack the strips on top of each
other.
Pumpkin Pull-Apart-5Cut the stacks of dough into six
even portions.
Pumpkin Pull-Apart-6Place the stacks (on their sides)
back to back in the bread pan
pressing them up against each
other so they all fit in the pan.
Pumpkin Pull-Apart-8After rising the dough will look
really puffy.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

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Classic White Bread

Classic White BreadThis is an amazingly easy yet delicious white bread recipe.  It can be used for sandwiches, toast, french toast, or anything else you might be wanting to use white bread for.  I’ve made it several times in the last six months and it’s proven to be a perfect, classic sandwich loaf.  It has a creamy-white interior, a golden crust that stays soft, a melt-in-your-mouth texture, it’s firm enough to slice easily, and sturdy enough to hold together and not crumble or fall apart.

I use my Bosch mixer and make three loaves at a time.  If you don’t have a Bosch or something similar that can handle large amounts of flour then just decrease the ingredient amounts and make one or two loaves in a Kitchen Aid or similar stand mixer.

Classic White Bread

Yield: 3 loaves

I use my Bosch mixer and make three loaves at a time. If you don't have a Bosch or something similar that can handle large amounts of flour then just decrease the ingredient amounts and make one or two loaves in a Kitchen Aid or similar stand mixer.

I've found that I only need exactly 9 cups of flour. Only add more flour if it's needed so that the dough starts to leave the sides of the mixing bowl. Over-flouring the dough will make the bread dense and dry. The dough will be a little bit on the moist side but after the kneading cycle the gluten is well-developed and the dough will be the right texture.

Also, for added whole-grain goodness, substitute in whole wheat flour for up to half of the all-purpose flour.

Ingredients

  • 1-1/2 cups milk
  • 1-1/2 cups hot water
  • 3/4 cup (12 tablespoons) butter, melted
  • 6 tablespoons sugar
  • 3-3/4 teaspoons salt
  • 2 tablespoons instant yeast
  • 9 cups all-purpose flour

Directions

  1. Bosch or similar mixer: use the dough hook.
  2. Kitchen Aid or similar mixer: start out using the paddle attachment and then switch to the dough hook after adding a few cups of flour and the dough isn't watery.
  3. In the bowl of the mixer, add the milk and hot water and mix to combine to make a lukewarm liquid.
  4. Add in the sugar, salt, and melted butter and mix well.
  5. Add in the instant yeast and mix well.
  6. Add the flour 1 cup at a time and mix until all 9 cups of flour have been added. The dough should be starting to leave the sides of the bowl. (If it isn't add small amounts of flour until it does. If the dough starts to leave the sides of the bowl before you've added all nine cups of flour, don't add anymore.)
  7. Let the dough knead for 8 minutes.
  8. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until it's doubled in bulk, about 1-2 hours, depending on the warmth of your kitchen.
  9. Prepare three 8-1/2 x 4-1/2 loaf pans by spraying them with cooking spray. Set aside.
  10. Lightly spray your counter/work space with cooking spray.
  11. Turn out the dough and divide into 3 large pieces. (I use a kitchen scale to get even sized loaves. Each loaf will weigh about 1#-11oz.)
  12. On the lightly oiled work surface, shape each piece of dough into a loaf and place them in the prepared loaf pans.
  13. Cover with a lightweight tea towel and allow to rise until it's domed and the middle of the loaf is 1 inch above the edge of the pan, about 1 - 1-1/2 hours.
  14. Bake the bread in a preheated 350 degree oven for 30-35 minutes. (I bake mine for 20 minutes and check to see how brown the top is getting. When it's a light golden brown I lay a piece of foil over the tops of the bread to prevent over-browning and continue baking for a total of 35 minutes.)
  15. Remove the bread from the oven and turn the loaves out onto a cooling rack.
  16. Butter the tops, if desired, and allow to cool before slicing.
  17. Store the bread in plastic bags.

Notes

This bread freezes well.

http://www.abrightandbeautifullife.com/classic-white-bread/

Classic White Bread InstructionsThis is how the dough should look after
adding all of the flour. It has pulled away
from the sides of the bowl but is still soft.

Classic White BreadWhen you handle the dough it will be
thick, but soft and sticky.

Classic White Bread InstructionsThe dough should be firm enough to hold
it’s shape when placed into a greased bowl
for the rising phase.

Recipe source: King Arthur Flour

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Our Favorite Cornbread [Thick & Moist]

Our Favorite Cornbread [Thick and Moist]

When I was a newlywed I received this cornbread recipe from my grandmother and it’s been our favorite ever since.  We’ve tried a few other recipes here and there but always come back to this one because it’s so thick and moist and rich in cornmeal flavor.  It’s a delicious, basic, no-fail cornbread recipe.

We like it served along with soups and chili and often eat the leftovers for breakfast.

Our Favorite Cornbread [Thick and Moist]

Our Favorite Cornbread [Thick & Moist]

Ingredients

  • 1-1/2 cups cornmeal
  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 2 eggs
  • 1/2 cup oil

Directions

  1. In a medium size bowl mix together the dry ingredients.
  2. In a small bowl mix together the milk, eggs, and oil.
  3. Add the moist ingredients to the dry ingredients and stir just until well moistened.
  4. Pour the batter into a greased 9x9 or 8x8 baking dish.
  5. Bake at 350 degrees for about 35 minutes or until barely lightly golden on the top and/or a toothpick inserted comes out clean.
http://www.abrightandbeautifullife.com/our-favorite-cornbread-thick-and-moist/

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Amazing Loaded Cheesy French Bread

Amazing Loaded Cheesy French Bread

This amazingly delicious loaded cheesy french bread is one of our favorite breads to eat with a salad.  It could really be a meal in itself but sliced in smaller chunks it’s a great side to serve with a big yummy salad.

Amazing Loaded Cheesy French Bread

Amazing Loaded Cheesy French Bread

Amazing Loaded Cheesy French Bread

Ingredients

  • 1 loaf french bread, sliced in half lengthwise
  • 1/2 cup butter, softened to room temperature
  • 2 heaping tablespoons mayonnaise
  • 3 cups Monterey Jack cheese, shredded {or any cheese or combination that you like}
  • 1 can olives, sliced
  • 20 slices pepperoni, chopped
  • 1 cup mushrooms, roughly chopped
  • 2-3 green onions, sliced thinly

Directions

  1. In a large mixing bowl, mix together the butter and mayonnaise.
  2. Add in the rest of the ingredients {except for the bread} and mix well to combine.
  3. Spread the mixture evenly over the bread.
  4. Bake at 325 degrees for about 20 minutes, or until the cheese is melted and the bread is slightly crispy.
  5. Cut into slices and serve.

Notes

I often just make a half recipe of this loaded cheesy bread. ~ When I bring home the french bread from the store I cut it in half and freeze it. Then when I'm ready to make the cheesy bread I pull out half of the bread and just mix up a half recipe of the topping ingredients.

http://www.abrightandbeautifullife.com/amazing-loaded-cheesy-french-bread/

Recipe source: Favorite Family Recipes, slightly adapted

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Italian Bread Bowls

 

Italian Bread BowlsSo, this winter I conquered my fear of making bread bowls.  I’ve been wanting to learn how to make them for a few years now and a few weeks ago I actually did it.  And guess what?  They’re as easy to make as dinner rolls.

I found a recipe on allrecipes.com and had great success with it.  I did need to add a lot more flour, though, because the dough was too sticky and wouldn’t hold it’s shape during the rising phase.  So my advice is to add in the 7 cups of flour and then increase it by 1/4 cup until you have a dough that is no longer sticky.  Otherwise, when it rises it will spread until it touches the dough beside it.  The dough needs to be stiffer so it will hold its shape and rise upwards.

We loved serving our soup in these delicious bread bowls.  The recipe yields 8 bread bowls and we only used three at our meal.  So I individually wrapped each leftover bowl with plastic wrap and then put them in a large bread bag and froze them.  Then over the next couple of weeks we pulled out the individual bread bowls as we wanted them.

One night for dinner we served up chicken pot pie filling in the bread bowls.  It was so good and it’s my new favorite way to eat chicken pot pie!  Check back tomorrow for the recipe.

Chicken Pot Pie in a Bread Bowl

 

 

Italian Bread Bowls

Yield: 8 bread bowls

Italian Bread Bowls

Ingredients

  • 1 tablespoon instant yeast
  • 2-1/2 cups warm water
  • 2 teaspoons salt
  • 7-8 cups all-purpose flour
  • 2 tablespoons oil ~ vegetable or canola
  • 1 tablespoon cornmeal or silpat or parchment paper
  • 1 egg white, optional, see note below
  • 1 tablespoon water, optional, see note below

Directions

  1. In the bowl of a stand mixer add the yeast, salt, and 4 cups of flour. Mix until combined using the flat paddle attachment.
  2. Add the warm water and oil. Mix well.
  3. Stir in the remaining flour, 1/2 cup at a time, mixing well at medium speed after each flour addition.
  4. After the 5th cup of flour switch to the dough hook for mixing.
  5. Continue adding the flour 1/4 - 1/2 cup at a time and kneading well.
  6. When the dough has pulled together and is soft but not at all sticky, stop adding flour and continue kneading it until it's smooth and elastic, about 6 minutes.
  7. Lightly oil a large bowl and place the dough in the bowl. Turn to coat the dough with the oil.
  8. Cover with a damp cloth and let the dough rise in a warm place until it's doubled in volume, about 40 minutes.
  9. Punch the dough down, and divide into 8 equal portions. (I use a kitchen scale for this)
  10. Shape each portion into a round ball and place them on lightly greased baking sheets sprinkled with cornmeal or use silpat liners or parchment paper. Cover with a lightweight tea towel and let rise in a warm place, free from drafts, until doubled in bulk, about 40 minutes.
  11. Preheat the oven to 400 degrees.
  12. Bake in a preheated oven for 15 minutes or until golden brown.
  13. Optional: before baking the bread bowls, mix together the egg white and water and lightly brush each loaf with half of the egg wash. Bake for 8 minutes, then brush with the remaining egg wash and bake for 7 more minutes or until the bread bowls are golden brown.
  14. Cool on wire racks.
  15. For Serving
  16. Cut a 1/2-inch thick slice from the top of each loaf. Scoop out the center bread leaving a 3/4-inch shell. Fill with soup or other desired filling.
http://www.abrightandbeautifullife.com/italian-bread-bowls/

Recipe source:  allrecipes.com

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Self-Rising Buttery Bread Sticks

Self-Rising Buttery Bread Sticks

 

These buttery bread sticks remind me of baking powder biscuits in a bread stick form.  They’re so good warm, dipped in spaghetti sauce or drizzled with honey.

Last weekend I was looking on the King Arthur Flour site for a bread stick recipe and saw these self-rising bread sticks.  I decided to give them a try because I’ve never made self-rising bread sticks.  But I didn’t have any self-rising flour so I did a quick google search and learned that I can make my own by adding in some salt and baking powder to all-purpose flour.  So that’s what I did and that’s how I wrote up this recipe.  If you want to use self-rising flour, just omit the baking powder and salt and use the full amount of flour (self-rising).

Self-Rising Buttery Bread Sticks

Yield: 24-32 bread sticks

Self-Rising Buttery Bread Sticks

Ingredients

  • 1/2 cup butter (8 tablespoons)
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup milk (plus a little more, as needed)

Directions

  1. Preheat your oven to 450 degrees.
  2. As the oven is preheating, place the butter in a 9x13 baking dish, and put the pan in the oven to melt the butter.
  3. When the butter is melted, remove the pan and set it aside.
  4. In a stand mixer (or by hand), mix together the flour, baking powder, and salt.
  5. Mix in the 2/3 cup milk and then add a little bit more, as needed, to make a dough that sticks together.
  6. Gather the dough into a ball and gently fold it over three or four times.
  7. Place the dough on a well-floured surface and roll or pat it into a 10"x8" rectangle. It'll be fairly thin.
  8. Cut the dough in half crosswise into two 5"x8" rectangles. Cut each rectangle into 12-16 sticks, about 5"x1/2" each.
  9. Lay the sticks close together in the pan, turning them to coat with the butter. You'll need to snug them right up against one another.
  10. Bake the sticks for 12-15 minutes, until they're a light golden brown.
  11. Remove the pan from the oven, and when they've slightly cooled, gently pull them apart and serve.
http://www.abrightandbeautifullife.com/self-rising-buttery-bread-sticks/

Recipe source: King Arthur Flour, slightly adapted (instead of using self-rising flour I used baking powder and salt with all-purpose flour, and I omitted the garlic)

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20 Delicious Apple Recipes

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English Muffin Bread

English Muffin Bread

Do you like English muffins?

If you do, you’ll love this bread.

If you don’t, you’ll love this bread.

I happen to not really like English muffins as purchased from the grocery story.  Toasted, they’re OK, but not really delicious.

But this bread… oh my!

See all those little air pockets?  They were created by a really sticky dough that’s been allowed to rise, resulting in a bread that’s a bit chewy when eaten untoasted and crisps to perfection when toasted.  It’s so delicious to eat while it’s still warm, fresh out of the pan.  Spread it with a little bit of butter and you’ll think you’ve died and gone to heaven.

English Muffin Bread

Toast it and spread it with butter, and then maybe some jam or honey and you’ll have the perfect snack or addition to breakfast.

English Muffin Bread

It also makes the best grilled cheese sandwiches ~ the buttery toasted bread gets crispy delicious.

Grilled Cheese on English Muffin Bread

If I were to beg you to make just one bread this English Muffin Bread would be it.

English Muffin Bread

Yield: 2 loaves

English Muffin Bread

Ingredients

  • 2-3/4 cups very warm water
  • 1-1/2 tablespoons instant yeast
  • 1 tablespoon salt
  • 1-1/2 tablespoons sugar
  • 5-3/4 cups all-purpose flour

Directions

  1. In the bowl of a stand mixer, combine the water, yeast, salt, and sugar. Mix to combine.
  2. Add half of the flour and mix.
  3. Add the remaining flour and mix well.
  4. Note ~ the dough will be very sticky.
  5. Cover the bowl with plastic wrap and let the dough rise until doubled.
  6. Stir down the dough with a wooden spoon.
  7. Grease 2 bread loaf pans {8-1/2" x 4-1/2"} generously with cooking spray.
  8. Divide the dough between the loaf pans. {I try not to touch the dough with my hands because it's so sticky. I use the edge of a firm rubber spatula along the rim of the bowl when dividing out the dough.} The dough fills the loaf pans about halfway.
  9. Cover the loaves with plastic wrap sprayed with cooking spray. I try to billow the plastic wrap over the pans and then seal around the edges of the pan. This allows the wrap to lift during the rising stage.
  10. Let the bread rise until doubled ~ it will look puffy and bubbly.
  11. Bake at 350 degrees for 25-28 minutes, until lightly golden brown on top.
  12. Remove from the oven and turn the bread out onto a cooling rack.
  13. Butter the tops while still warm.

Notes

This bread freezes well.

http://www.abrightandbeautifullife.com/english-muffin-bread/

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Asiago Cheese Bread

Asiago Cheese Bread

I’ve seen Asiago Cheese Bread floating around the internet for quite some time now and I finally got around to making it.  Breads are one of my favorite things to bake and I had really high hopes that this would be a great versatile bread.  And it met all of my expectations.  It’s dense and cheesy and was delicious spread with butter and served alongside a chicken Caesar salad.  It was equally tasty spread with mustard and topped with deli meat {roast beef and turkey} and cheddar cheese.

I’m already looking forward to serving it up with soup on cold winter days.  This is a really easy bread to make and it’s definitely finding a place in my tried and true recipe binder.

Asiago Cheese Bread

Yield: 2 loaves

Asiago Cheese Bread

Ingredients

  • 3-3/4 cups all-purpose flour
  • 1 tablespoon instant yeast
  • 1-1/2 teaspoons sea salt
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1-1/4 cups milk
  • 2 tablespoons butter
  • 1-1/2 cups shredded Asiago cheese, divided
  • 1 egg, beaten

Directions

  1. In the bowl of a stand mixer, combine 1-1/2 cups flour, yeast, sugar, salt, and pepper, and combine using the paddle attachment.
  2. Put the milk in a microwave-safe bowl. Add the butter. Heat to 120-130 degrees so that the butter starts melting. Make sure the temperature is warm to activate the yeast, but not hot because it will kill it.
  3. Stir the milk mixture into the flour mixture and mix on low speed until smooth.
  4. Add in 1-1/4 cups shredded cheese and mix just until combined.
  5. Gradually add in 2-1/4 cups flour to make a soft dough. Switch to the dough hook and knead for 5 minutes.
  6. Spray a bowl with cooking spray and place the dough in the bowl, turning the dough so all sides are coated. {I used the bowl of my stand mixer.}
  7. Cover the bowl with plastic wrap and allow the dough to rise until doubled {1-2 hours}.
  8. After the dough is doubled, punch it down and form it into two round or oval loaves.
  9. Place the loaves on a baking sheet that has been sprayed with cooking spray {or use parchment paper or a silpat}.
  10. Cover the loaves lightly with plastic wrap that has been sprayed with cooking spray and allow them to rise again until doubled {about 45 minutes}.
  11. Preheat the oven to 375 degrees.
  12. Make 3-4 cuts across the top of the loaves with a serrated knife.
  13. Brush the top of the loaves with the beaten egg and then sprinkle with the remaining cheese.
  14. Bake for 30-35 minutes until lightly browned.
http://www.abrightandbeautifullife.com/asiago-cheese-bread/

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Hamburger Buns

 

Hamburger Buns

With summer in full swing there are sure to be lots of outdoor grilling days ahead, and for those grilling days you’re going to need a great hamburger bun that is so tasty and so easy to whip up they’ll quickly become a grilling staple.  These buns are modified in shape only from this French Bread roll recipe, my go-to recipe practically every time I make rolls, which is once or twice a month.  Seriously, we use them for EVERYTHING.

I make a batch or two and then freeze them so we can just pull a few out when we want grilled hamburgers, or grilled chicken or salmon sandwiches.

They’re so easy to make and taste so much better than store-bought hamburger buns.  Here are the few steps to creating your own:

#1.  After making the dough and going through the first rising, divide the dough into 12 parts.  I like to weigh mine so they’re all the same size.  Each will weigh around 3 ounces, depending on how much flour is used in the dough.

Hamburger Buns 1

This is what your little dough pieces will look like at this point.

Hamburger Buns 2

#2.  Roll each of the pieces of dough into round balls.  I like to lightly spray my countertop with cooking spray and use my hand and the counter to roll the balls into their round shape.  Place them on baking sheets sprayed with cooking spray.

Hamburger Buns 3

#3.  Flatten each ball with your hand.  You’ll probably need to go through and flatten each one about 4 times because the dough bounces back to it’s roundish form.  I start with one and flatten it and then go through and flatten all of them and then repeat that 2 or 3 more times.

Hamburger Buns 4

This is a different angle to show how flat the buns will look after flattening them.

Hamburger Buns 5

#4.  Loosely cover with plastic wrap that has been sprayed with cooking spray.  Cover the pans loosely but seal the edges the best you can so the dough doesn’t dry out.

Hamburger Buns 6

#5.  After the rolls have risen they will touch the plastic wrap and look like this:

Hamburger Buns 7

After taking off the plastic wrap the rolls are ready to bake.

Hamburger Buns 8

#6.  Bake the rolls.

Hamburger Buns ~ In just a few steps and about 2 hours you'll have amazing hamburger buns.

That’s it!
In just a few steps and about 2 hours you’ll have amazing hamburger buns.

After cooling they’re ready to slice open for eating or freeze for later.

I hope you enjoy your tasty homemade hamburger buns.

Hamburger Buns

Hamburger Buns

Ingredients

  • 1-1/2 cups warm water
  • 2-1/4 teaspoons instant yeast
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 4-5 cups all-purpose flour

Directions

  1. In the bowl of a stand mixer combine the warm water, yeast, sugar, oil, salt, and 2 cups flour.
  2. Begin mixing {using the flat beater} and continue to gradually add the rest of the flour. When you have added about 3-1/2 cups of the flour the dough should be mixed well enough that you can switch to using the dough hook. Use a knife or spatula to scrape the dough off and make the switch.
  3. Continue kneading with the dough hook and add in the remaining flour until the dough doesn't stick to the sides of the bowl.
  4. Knead for 5 minutes.
  5. Lightly oil the bowl {I just use the mixing bowl} and cover tightly with plastic wrap.
  6. Let the dough rise until doubled ~ about 1 hour.
  7. Lightly punch down the dough and turn it out onto a lightly greased countertop.
  8. Divide the dough into 12 equal pieces {I use a scale so they are all the same size} and form them into round balls.
  9. Place the rolls on a lightly greased baking sheet and cover with plastic wrap lightly sprayed with cooking spray. {I don't pull the plastic tightly over the top of the pan. I loosely cover it and then seal the plastic around the top edges of the baking sheets.}
  10. Let them rise until they get to the top of the plastic wrap ~ about 45 minutes.
  11. Preheat the oven to 400 degrees and bake for 12 - 14 minutes until lightly browned and cooked through. {I bake mine for 14 minutes.}
  12. After removing from the oven take the rolls off the pans and place on a cooling rack, and brush the tops with butter.
http://www.abrightandbeautifullife.com/hamburger-buns/

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