Hamburger Bun Recipe
Aug. 30th, 2016 06:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lydamorehouse Okay, so this recipe comes from a cookbook that's older than I am. The 1928 edition of GOOD MEALS AND HOW TO PREPARE THEM by the then director of Good Housekeeping Institute, Katharine A Fisher.
So I had to do some Googling to figure out how to convert yeast cake into active dry yeast, and I will say, that I don't know that I got it right, in that if I had any complaint about these buns, it was that they were a little yeasty.
Also this is presented as a chart of "raised rolls" in the back of the book.
First they want you to make a sponge which you're supposed to let rise for 3 hours or overnight in a cool place. (I didn't do this. I let it rise for maybe two hours? Probably more like a hour and a half. Also, it should be noted at this point that I don't have a lot to do with my life, so bothering with bread all day is no big deal.)
1/2 cup scalded milk
1/4 cup cold water (okay, I actually reversed this because I always have crap luck with yeast and scalded milk. So I added cold milk to hot water.)
1/2 yeast cake (which is about 4 and 1/2 teaspoons of active dry)
2 teaspoons sugar
1 cup bread flour (I just used general purpose)
After you let the concoction turn spongy (like I said, for me no more than a couple of hours) they want you to add some things to the light sponge.
1 egg well-beaten
2 tablespoons melted fat (I actually keep rendered bacon fat around just for stuff like this)
1 tablespoon sugar
1/2 teaspoon of salt
2 1/2 cups of bread flour
Knead on a floured board until elastic. Let rise about 1 hour. When doubled in bulk, roll out 1/4 inch thick (this is too thin. I probably had them at an inch or more). I cut them out using a wide mouthed glass, to get the desired shape and size.
1 egg well-beaten (so this recipe uses two eggs, total.)
Poppy seeds (or sesame / onion flakes / other garnish) to taste
Brush tops of buns with egg mixture. Sprinkle on garnish. Place on a greased pan (I just used Pam spray). Bake for 15 minutes at 400 degrees.
So I had to do some Googling to figure out how to convert yeast cake into active dry yeast, and I will say, that I don't know that I got it right, in that if I had any complaint about these buns, it was that they were a little yeasty.
Also this is presented as a chart of "raised rolls" in the back of the book.
First they want you to make a sponge which you're supposed to let rise for 3 hours or overnight in a cool place. (I didn't do this. I let it rise for maybe two hours? Probably more like a hour and a half. Also, it should be noted at this point that I don't have a lot to do with my life, so bothering with bread all day is no big deal.)
1/2 cup scalded milk
1/4 cup cold water (okay, I actually reversed this because I always have crap luck with yeast and scalded milk. So I added cold milk to hot water.)
1/2 yeast cake (which is about 4 and 1/2 teaspoons of active dry)
2 teaspoons sugar
1 cup bread flour (I just used general purpose)
After you let the concoction turn spongy (like I said, for me no more than a couple of hours) they want you to add some things to the light sponge.
1 egg well-beaten
2 tablespoons melted fat (I actually keep rendered bacon fat around just for stuff like this)
1 tablespoon sugar
1/2 teaspoon of salt
2 1/2 cups of bread flour
Knead on a floured board until elastic. Let rise about 1 hour. When doubled in bulk, roll out 1/4 inch thick (this is too thin. I probably had them at an inch or more). I cut them out using a wide mouthed glass, to get the desired shape and size.
1 egg well-beaten (so this recipe uses two eggs, total.)
Poppy seeds (or sesame / onion flakes / other garnish) to taste
Brush tops of buns with egg mixture. Sprinkle on garnish. Place on a greased pan (I just used Pam spray). Bake for 15 minutes at 400 degrees.