Wednesday, January 16, 2013

No-knead Cheese Burger Buns

   

         Wow did we get a ton of snow yesterday! it didn't stop snowing until late lastnight..it's really fluffy but a few more colder nights and it's going to turn into a giant sheet of ice..Brrr!

So lets talk buns..hamburger buns that is! I pretty much think you need to make your own because the ones they sell in the store are just plain awful. I can't tell you how many times I've been served and have served a fantastic burger only to be let down by the bun...often times they are dry,crumbly,gummy and just plain boring when it comes to the flavor.  I've tried various recipes for buns and have liked them all..infact I have another bun recipe coming up soon after this one. What I love about this recipe though is that it requires no-kneading, it has a fantastic parmesan garlic flavor, and it can be eaten for breakfast lunch or dinner..I say that because we have!

         

     It makes a great bacon and egg sandwich,turkey sandwich,hamburger with sauteed onions and peppers and well..it goes with everything. So here's what you need..a standmixer. I am a huge advocate of kneading the dough by hand,but not this time. I actually tried it by hand and it was a huge fail. The buns came out flat as a pancake. The second I tried it with my standmixer,I pulled out the biggest buns ever! I have made this recipe once a week for about 2 months now and it has turned out every single time.

The other thing is to watch the second rising. The recipe states that it can take 60-90 minutes to double in size..it only takes mine a total of 35 minutes to reach that size. So keep  an eye on the second rising time. I have made this recipe when it was rather humid and when it is, the dough tends to be overly sticky when trying to shape into buns. I will then use extra flour and slightly knead it to get rid of the stickiness..it doesn't need a whole lot of flour so start with just a tablespoon.

No-knead Cheese Burger Buns

2-3/4 cups(11-1/2 ounces) All-purpose Flour
1/2 cup Grated Parmesan Cheese
3/4 tsp. Salt
1 tsp. Onion Powder
1 TBS Sugar
2-1/2 tsp. Instant Yeast
4 TBS Softened Butter
1 Large Egg
2/3-3/4 cup Luke Warm Water ** use the greater amount during winter or in drier climates;less amount in summer or humid climates**

Combine all ingredients, and beat at high speed,using an electric mixer,for 2 minutes. Place the dough in a lightly greased bowl,cover with plastic wrap and allow to rise in a warm spot for 60-90 minutes,until it's noticeably puffy.

Gently deflate dough, and divide into 6 pieces ( 4 ounces each). Shape into balls and plave a lightly greased or parchment lined baking sheet; flatten balls until they are 3-1/2 inches to 4 inches wide. Cover with plastic wrap that has been sprayed with nonstick spray ( you don't want the buns to stick to the plastic wrap!). Towards the end of rising time, preheat oven to 350 or 180 celcius.

Brush each bun with melted butter,egg wash or oil. Bake buns for 20 minutes, or until they are a light golden brown. Remove from oven and cool on wire rack.

Yield:  6-8 BIG Buns
Source: King Arthur Flour