Munchie Monday: King Arthur Flour Hamburger Buns

Those Black Bean and Corn Burgers needed some buns to surround them so I searched for a recipe.  There were several 40-Minute Burger Buns recipes but I saw a Beautiful Burger Buns by King Arthur Flour.  You really cannot go wrong with KAF!


Here are the ingredients so you can decide (if you have the ingredients in your pantry...) if it is worth going to their website for the directions.  These are really yummy rolls.  Too yummy.

Beautiful Burger Buns

3/4 to 1 cup warm water
2 Tablespoons room temperature butter
1 large room temperature egg
3 1/2  cups All- Purpose  Flour
1/4 cup vital wheat gluten (what I added, KAF did not call for this but I did not have KAF flour which is higher protein than regular all-purpose flour.)
1/4 cup sugar
1 Tablespoon yeast
1 1/4 teaspoons salt

 

Here they are in the burger bun pan, risen and ready to cook.  The only problem with this pan, or rather, with the amount of dough I put in the pan, is that it was too much so the buns were about twice as much bread as we wanted.  If I make them again, I will cut the amount I put in the pans in half.  Both Dear One and I felt we were eating too much bread, even though it was fabulous bread.

Buns cooled and sliced and ready to apply burgers and toppings.  They really were delicious.  So hard not to eat them all right up.

Food Friday: Quick and Easy Biscuits

The idea of quick and easy biscuits is one I can buy into since biscuits are a nice treat every so once in a while.  These really are quick and so easy.  And they come out pretty well in just a few minutes.

These are a variation on King Arthur Flour's Never Fail Biscuits.

Quick and Easy Cheese Biscuits

1 1/2 cups self-rising flour
3/4 cup heavy whipping cream, or a little more
1/4 teaspoon salt
1/2 cup grated sharp or extra sharp cheddar cheese

Pre-heat oven to 450 degrees F.

In bowl, stir flour, salt, cheese, and cream together until it holds together well. If it does not glob together to your satisfaction, add another bit of cream, one tablespoon at a time, stirring after each addition.

Use a portion scoop to divide into biscuits or just use a solid spoon.  Probably a tennis-ball sized plop of dough should be placed on a parchment-paper-lined pan.  With your hand, flatten slightly then bake for 10-15 minutes.  Check at 10 minutes, then every 2-3 minutes until the biscuits are golden brown.

We liked them.  They make a nice foundation for Eggs Goldenrod.

Breadbaking...with sourdough

So, last week Dear One and I were watching Chef Brad's Fusion Grain Cooking on the BYU-TV channel which we get on ROKU.  There was a cracked wheat sourdough bread recipe which really looked good.  I thought I might make it something.

Well...sometime came quicker than I expected. I had seen sourdough starter at King Arthur Flour and I had also seen sourdough flavoring there.  They cost about the same amount of money but since the instant flavor would presumably run out but the starter could be kept alive for years..I thought I would get the actual starter.  When I was out yesterday I forgot to stop at King Arthur and after that I had my great fall in the garden so the thought of sourdough, or anything involving effort, went out of my mind.  Not so the mind of Dear One.  SO....often I went to get a one-ounce container (really cute container, by the way...!) of sourdough starter when I got just before they closed.  Stopped at Dan and Whit's to get the potatoes, then came home and started the feeding process of the starter.  This morning all looked well so I went through the two more feeding processes and have now pulled the first batch of Chef Brad's cracked wheat bread out of the oven.

These show what happens when not enough flour in the dough!

Ugly bread, but does taste good. 

Not enough flour!

Of course, I went against  better judgement and put in only the amount of flour he called for.  Well, I did put is a little more, but the dough was sticky and I was sure it needed more flour but did not do it.  PLUS  I have 1 1/2 pound loaf pans and he said this made 2-pound loaves.  Those two  little items together made a  pretty icky-looking batch of bread, but it certainly does taste good.

The second batch is rising in the pans.  This time I put in 11 cups of all-purpose flour instead of the 6-8 cups old Brad tells us to plus I divided into six loaves...four in pans and two ovals on parchment paper on a half sheet pan.  The rising is looking good.  (I also have a batch of buttery sourdough rolls from the KAF sourdough blog rising though I may be too tired to see them all the way through to buns.)

Second bath: WAY more flour