Confession: I haven't bought hamburger buns in years

Actually, I haven't really bought bread in years. Not unless I am buying some interesting freshly baked bread at the farmers market, or a specific kind of bread from the grocery store bakery that I know has bee freshly made.


It's somewhat shocking to see that a product that took our ancestors a few days to produce has since been changed to a product that is mixed, baked and packaged at 150 loaves per minute in a factory. And factories average out at about 800 hamburger/hot dog buns per minute. No joke.


These facilities are meticulously cleaned and maintained in order to reduce the amount of bacteria and things that can infiltrate the bread that needs to be distributed to the masses and has to last on a shelf for up to a few weeks. Whats strange is classic bread, made from a wild yeast (or sourdough starter) rely on the bacteria floating around the air we live in to create yeast that will leaven bread. Essentially, all real and natural processes to make flour, water, salt and yeast to rise have been eliminated, leaving you with not only a nutrient-less loaf, but a flavorless too. So... that cant be healthy. The 50's were a hell of a time...

So... this gem of a recipe has been born out of the need for a fast easy to make bread that you can replace it's chemical laden store bought twin with. Ant not only can you taste and feel the difference, you'll be so proud to say, you made the buns instead of grabbed them off a shelf.

Bread baking is an art, and I know not everyone is into learning the art of fermenting grains and making beautiful crusty photo worthy loaves that take extra special care. Most people want something fast and easy to fit into this rushed lifestyle we find ourselves stuck in. So I promise you, this is as fast and easy as it gets for homemade buns that are sure to deliver.

Hint: Try these dinner rolls for the holidays this year slathered with Holiday Honey Butter. You will NOT regret it.

The amount of yeast and sugar in this recipe is what makes it so fast. I encourage you to buy instant dry yeast in the glass container rather than the packets, you'll save money in the long run. Keep the little jar in the fridge after opening to keep it fresh and in-active until you are ready to use it. Giving yeast a warm bath in sugary water allows it to proof quickly and create carbon dioxide quickly, this is where you're rise and pillowy soft air bubbled texture comes from. Also, do not skimp on the kneading! Without kneading bread, you have no gluten to give it structure. This is often why home baked breads fall flat. However, for buns; you don't need to knead for more than 3-5 minutes. That is plenty time, any more and you'll end up with a harder more dense roll.


You've got the option to use this recipe for 12 small dinner rolls or 8 large hamburger buns. It also works for hot dog buns you'll just need to shape them differently. If you have never worked with breads before, give yourself a quick YouTube tutorial and you'll be set for life. The more times you make this bread the better and easier it'll get, so don't be discouraged or intimidated. You got this!





KARA'S
COOKING TIPS

#1 

Recipes are never rules!

Use your judgment; if you've made it before and it has worked by shaking not stirring, try it! If the recipe says something will brown after 12 minutes in the oven and your's hasn't browned yet, leave it until you think its brown enough. 

 

#2

Taste, taste, taste!

Any good chef will tell you to taste your food multiple times as you cook. Stick your spoon in and see if it tastes good. Is your food seasoned well? Can it use more salt or pepper? Would you like it if it were a bit sweeter? Everyone's palate is different, if you think it needs something; Go for it!

 

#3

Remember

Its just food... so have some fun!

INSTAGRAM

Copyright © 2017  The Concrete Forager 

Proudly created with Wix.com

  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Twitter Icon
  • Grey Instagram Icon