Good afternoon baking fans!
Welcome back to my humble page. I have another fun little bonus recipe for you today, so hazzuh for us all!
As we all know Valentine’s Day is this weekend, and because me and Adam are- for lack of a better word- freaking awesome, we decided not to get gifts for each other but to buy something for us ( I mean that’s what we’re supposed to be celebrating anyway right?) . And that children, is how your father and I got a kayak.
We’ve already got a big adventure planned for Sunday, we’re going to pack a picnic and spend the day on the river but that doesn’t mean that we’re not going to treat ourselves with some dinner and a bottle (or 2) of wine the night before.
But you see, we’re not what you would call ‘fancy’ or ‘prepared’ or ‘real adults’ so our dinner is going to be burgers, a whole bunch of deep fried chicken (and tofu for me- surprise I’m a vegetarian), zucchini chips and dessert (that’s my department).
Since Friday is my day off and I have all the time in the world I decided to make our hamburger rolls for tomorrow. And now I get to share that recipe with you guys. It truly is a weekend of love!
Prep time 2.5 hours
Cooking time 15 minutes
1/4 C warm water
1/2 packet of yeast
1 1/2 TBSP melted butter
1/2 tsp salt
1 TBSP white sugar
1 3/4 C plain flour
1 egg whisked
2 TBSP milk
- Add 1/4C flour, the yeast and the warm water in to a large bowl. Stir thoroughly and put to the side for the yeast to begin to activate. 10-15ish minutes.
- Once the yeast has foamed add 1 egg, the butter, salt, sugar and the remaining flour and knead until the dough is soft and elastic.
By hand this takes about 10 minutes, but using a free standing mixer it’s more like 4-5.
- Making the dough into a smooth ball, coat it in oil and place back into the bowl. Put this somewhere warm to proof for 1-2 hours.
P.s. While you’re waiting you should follow me 🙂
- Once the dough has doubled in size, preheat the oven to 200C.
- Knead the dough quickly for about 2 minutes and seperate into 4 equal sections and put them on a lined baking tray.
Try to make the shape as equal as possible. If you want to cut slits into your bun do so now so it looks super cool as the dough proofs again.
- Allow the dough to proof for about half an hour or until the buns have risen.
- Whisk the remaining egg and milk together and coat the tops of the buns. If you want to add sesame seeds go for it now.
- Now place the buns in the oven for 15-20 minutes or until they make a hollow sound when tapped on the bottom.
Yes, BOOM! is an important step! Don’t forget about it!
I know bread can be tricky. My yeast didn’t foam at the beginning of this recipe but the proofing still went pretty well regardless. My rolls are a littler denser (probably because the yeast didn’t want to do it’s job) but they’re still light and I think they’re going to go great with our little fry up 🙂
Thank you again for reading you majestic, sugar coated unicorns! If you liked this recipe, or well any of the one’s I’ve put up click on that FOLLOW button and/or COMMENT below.