I wanted REAL hamburger buns for some hamburgers we grilled on Monday evening, and quickly discovered that most pareve buns rely on some form of soy milk. Then I found this easy recipe , from the King Arthur Flour website, which only calls for a bit of butter. I substituted some room-temperature “healthy margarine” (Earth Balance?) and a little over an hour later, these buns were ready. The flat shape is intentional here. I am always irked when homemade buns are too high and round – like a dinner roll. Not a suitable vessel for a burger that is flat and wide. So I read about this trick where you make twice as many balls as you want buns, then flatten them, and that’s what I did. Each bun is actually two balls, flattened and laid one on top of the other. I kind of flattened them a bit too radically; I think next time I would leave them a little puffier. Still, they rose nicely on the pan and puffed a bit more when baked. They truly were beautiful – soft and ten
Day 1283: WWYD?
1 day ago