Monthly Archives: May 2017

60 Minute Homemade “Brioche” Hamburger Buns

From start to finish, I had buns in one hour.

Prep Time: 45 minutes      Cook Time: 10-12 minutes       Total Time: ~60 minutes

Oven temperature 425

Yield: About 8 to 12 buns

Ingredients

  • 1 1/4 cups milk, warmed (about 110F)*
  • 2 tablespoons instant yeast
  • 2 tablespoons sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg (room temperature, lightly beaten)
  • 3 1/4 cups to 3 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • Optional: 1 egg plus 1 teaspoon water for egg wash
  • Optional toppings: poppy seeds, sesame seeds, etc

Instructions

  1. Start by removing cold items from fridge.  Crack egg and lightly beat.  Gently heat milk using microwave at 30% power at 30 second intervals for about 2 minutes.* Melt butter in microwave at 30% power for 15 seconds at a time.  Measure flour and salt into a bowl.
  2. In the bowl of a stand mixer, gently stir together the milk, yeast, sugar, melted butter, and egg.  Leave mixture for 10 minutes until it starts to foam slightly.
  3. Add in 3 1/4 cups flour and the salt.  Mix on low speed until combined.  Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. (This dough is sticky and will cling to bottom of work bowl.)  Add in more flour within the first few minutes if it appears too wet and sticky, 1 tablespoon at a time. ( I added 2 tablespoons flour.)  The dough should stretch without breaking but will still be sticky to the touch.
  4. Preheat oven to 425 degrees F.  Line a baking sheet (I used 2) with parchment paper.
  5. Divide the dough into about 12 pieces (~3.5″ buns) or less for larger buns, and shape into a ball.  I weighed out dough into ~72 gram portions for 12 buns.  Work into balls by rolling in hands quickly, it will stick to your hands.  Place the dough balls on the baking sheet about 3 inches apart.  Mine were not completely smooth at this point, they looked ‘spiky’ but smoothed out during resting phase.   Once all are rolled, cover lightly with plastic wrap and let rise for 10-15 minutes. Optional: Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with toppings.  Bake for about 10 to 12 minutes until golden.  If using 2 baking sheets, switch the pans’ positions in oven at 6 minutes.  Cool on rack.
  6. Buns may be frozen in a bag or airtight container.

* I forgot to warm milk, used room temperature. I substituted milk using 1/4 cup half and half plus 1 cup water. Worked well regardless.

Coleslaw ~ using bagged shredded mix

1 14 oz bag of shredded cabbage, carrot coleslaw

2 Tb white sugar

1 Tb kosher salt

Dressing

  • 1/4 cup mayonnaise
  • 1 T apple cider vinegar
  • 1/2 tablespoons Dijon mustard
  • 1/8 tsp freshly ground black pepper
  • 1 1/2 TB sugar
  • 1/4 tsp celery seed

For the Slaw Mix: Large bowl, toss coleslaw mix with sugar and salt to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Use a salad spinner and spin dry. Set aside.

For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogeneous.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.

Sweet Potato Tacos~ Not a complete walk-through

2 cups cubed sweet potato

olive oil

cumin

chili

garlic powder

or taco seasoning

Black Beans

1 tsp olive oil

1-2 Tb minced onion

cumin

1 can (15 oz) drained and rinsed black beans

1/4 cup vegetable broth

Avocado Sauce

1 medium avocado

1/2 c plain Greek yogurt or plain silk yogurt for vegan

minced garlic

~ 1 Tb fresh lime juice

salt

Apple Pico de Gallo

diced apple not peeled

diced red onion

diced seedless cucumber

minced garlic

minced jalapeno

minced parsley or cilantro

~1 Tb fresh lime juice

salt

Corn tortillas

charred in pan approx. 2 min per side or over flame

 

Pico de Gallo should be made first so flavors have time to meld.

Avocado sauce- mash avocado. Add yogurt, garlic, ~1 Tb lime juice salt and pepper to taste.

Toss sweet potato with oil, cumin, chili powder, and garlic powder. OR~ taco seasoning.

Bake at 400 degrees for 15 minutes, stir, then continue for an additional 15 minutes.

Black beans- Oil in pan over medium heat. Add onion cook 3 minutes add cumin, cook 1 minute. Add beans to pot with 1/4 cup vegetable broth. Heat through.

 

Assembly

Tortilla, potato, avocado sauce, pico.