Hamburger Buns / Dinner Rolls

The dough for these buns was inspired by a request for Fat Daddy's hamburger buns. Fat Daddy's was a neighborhood restaurant in Raleigh that had ok hamburgers, a 'fixins' bar and freshly baked tender buns. We went for the buns and fixins.

3 cps bread flour
1 tsp salt
2 tbs sugar
2 tbs olive oil (substitute butter for cinnamon buns)
0.5 cp warm milk
0.5 cp warm water
1 large egg
1 tbs active dry yeast
lg dollop of unfed starter

Make dough in bread machine. I've made rolls right away and also kept dough overnight in fridge with good results.

Roll out buns by rolling dough into ball (wipe on, wipe off) on cutting board. Start cupping your fingers while rolling then pull down from top while rolling. Better instructions can be found online.

Pre-heat the oven to 375°F.

Melt butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.

Makes 8 hamburger buns, 16 slider buns, 12 cinnamon buns. One batch make 24 mini cloverleaf rolls + 10 pumpkin dinner rolls.

 

Pizza Dough

After much experimentation, this seems to be working…


4 cps bread flour
2 tsp gluten
dollop of unfed starter
1.5 cps warm water
2 tsp salt
2 tsp sugar
2 tbs olive oil
1 tsp active yeast

Put all ingredients into bread machine.  Age finished dough in fridge overnight. After warming to room temp, roll out wit several rests in-between to allow the dough to relax. Toss the dough if you feel brave.

...last time tried 1 tbs gluten