We have all been guilty of using less than delicious hamburger buns and who can really blame us, who has the time to bake buns?? But let me tell you: try these buns and you will be hooked! They are delicious! I took them from a great Italian blog by arabafelice and I did very little to change the recipe. I reduced the yeast and left out the egg from the dough. The first was a conscious change to make the bread lighter, although that means you will have to let it raise longer, the second I just made by mistake.
Even with the changes, the buns turned out great! They worked perfect as burger buns and doubled as a great bread roll for nutella and jam. And no chemicals in there! I suggest you try making some for your next barbecue! Your guests will be delighted!
And in this post I will also take the chance for thanking a couple of people for passing me awards. On some I am ages late and I ask for forgiveness…. Read to the end to see who has honored me with some fabulous awards.
- 1lb bread flour
- 1.5 oz sugar
- 1 tsp salt
- 1 tsp activated dry yeast
- 3/4 cups warm water
- 2 tbsp butter
- sesame seeds
- 1 egg
- Mix all the ingredients except for the egg and the sesame and knead until smooth.
- Put in a bowl, cover it with plastic wrap and let rise until doubled in volume. It took about 6 hours for me, but a lot depend on how warm your kitchen is. If you want to cut down the proofing time, double the yeast or place in the oven with the oven light on.
- Shape into buns, cover loosely with plastic wrap and let rise for another hour. Depending on the size of the buns you will get 8-10 buns.
- Turn on the oven to 415F. Brush the buns with the egg and cover with sesame seeds. When the oven is warm, place the buns in the oven and cook for about 10 minutes at 415F, then turn the oven down to 385F and let cook until the buns are golden brown, about 10 more minutes.
- Take out of the oven and let cool on a cooling rack.
- I used the buns for a delicious burger made with a patty made with ground beef mixed chopped olives and chopped sundried tomatoes and dressed with ajvar, a slice of roasted eggplant and feta.
- They are also delicious with nutella or jam. Actually I whink the dough would make a great base for chocolate chip bread rolls.
And onto the awards.
For the Versatile Blogger Award I want to thank
Carrie and Becy at Chicago Food Sister
and Dara at Generation Y Foodie
And for the Liebster Award I want to thank
Alida at My Italian Kitchen
Kayle at The Cooking Actress
Sofie at The German Foodie
I am super late on the thanks (like months late) so let me at least pass the Liebster Award to: Carrie and Becky at Chicago Food Sister and Dara at Generation Y Foodie and the Versatile Blogger Award to Alida at My Italian Kitchen, Kyle at The Cooking Actress, and Sofie at The German Foodie for still being great supporter of my site, despite my slowness in showing my gratitude.
And since I’m breaking all the rules, I am passing both awards to 3 new friends:
Kiri at Healthy Foodie Travels
Jessica at Oh Cake
Maureen at Orgasmic chef
3 old friends:
Angie at Angie’s Recipes
Nami at Just One Cookbook
Sandra at Sandra’s Easy Cooking
3 near friends:
Biren at Roti n Rice
Keane at Food Stoned
Matt at Thyme in Our Kitchen
and 3 far friends:
Fiona at Nuts about Food
Gio at Symposion
Magda at My Little Expat Kitchen
Stop by these great websites and say hi for me!