I don’t know what it is, maybe it’s Spring fever, but I’ve seen quite a few people posting pictures of mouth-watering hamburgers on Facebook the last few days and Goodness ME do they look good. I’ve been drooling for days over those pictures, so I decided to make my own this weekend. It’s really very simple. Even if you’ve never made your own bread before, don’t be intimidated; these are practically fail-proof.
If your yeast is in the little packets, you will need 2 full packets and 1 1/2 tsp from a third packet. Yes, this is a LOT of yeast for a few hamburger buns, but this is why they come together so quickly. Trust me. (0=
The original recipe I found called for vegetable oil, but that stuff is so BAD for you that I quit using it quite some time ago. If you don’t have organic coconut oil, a healthy substitute would be lard from pasture raised pork. NO, that green and white bucket of “lard” at Wal-Mart is NOT the same thing. Please promise me you will never use that. YUCK!!!!
In a large bowl, dissolve yeast, coconut oil, and sucanat in warm water (110° – 115°F). Stir briefly with a wire whisk until all the coconut oil melts, then let the mixture rest for 5 – 8 minutes to “bloom” the yeast. You’ll know it’s ready when you see some foam forming on top of the mixture. If you lean in and take a sniff, it smells just like fresh-baked bread. YUM!
Once your yeast has bloomed, add the egg and salt and whisk it in, then add enough flour to form a soft dough. Start with 3 cups and work it all in then add more in small increments until your dough is formed together nicely and just past sticky to the touch. If you live in a drier climate, 3 cups will probably be enough, but if you live in the South, like me, where it’s humid – every. stinkin. day. – you’ll probably need the full three and a half cups.
Turn the dough out onto a board or counter top that you have lightly sprinkled with a little more flour and work the dough with your hands for about 3 minutes until it’s nice and smooth. At this point in bread making, you normally have to stop and let your dough rise, but this dough is different. It does not need a first rise, so just keep on going. Separate the dough into about 8 to 10 equal sized pieces (as you can see, I did not use a scientific measurement here, I just eyeballed it – but if you want to be precise, break out your kitchen scale and weigh your dough pieces out). You want to form smooth balls of dough with your hands and set them on a greased or lined baking sheet (I used my silicone mat) approximately 3 inches apart. You can press down slightly once you’ve placed the bun on the pan to flatten it – but ONLY slightly press it, you don’t want to deflate it.
Cover the buns with a warm wet towel or some plastic wrap and let them rest for 10 minutes. While the buns are resting, preheat the oven to 425°F.
After the 10 minutes have passed, the dough will have puffed up slightly but not noticeably (so don’t panic). I was feeling creative at that point, so I lightly brushed the tops of the buns with melted butter and sprinkled poppy seeds and sesame seeds on them before baking. Bake 8 – 12 minutes or until they are golden brown. Remove from baking sheet and let cool on a wire rack. That’s it, that’s all there is to it. See? Wasn’t that simple?
And just LOOK at this beautiful burger! Doesn’t it make you want to just dive right in there and DO THIS?