Nice (burger) buns!
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 tender and slightly sweet, just the way a burger bun ought to be. Mmm… the perfect prelude to Victoria Day fireworks!
Happy Memorial Day / Shavuos to those who are celebrating this coming weekend!
Looks so delicious, a great idea for an easy Yom Tov meal (we have 6 of those here in chuts l'aretz), thanks to the buns it won't looka s fast-foodish.ReplyDelete
Looks nice - wonder if my kids would like them.ReplyDelete