It’s been so long since I posted the recipe for Rosemary Sage Burgers with Chive Mayo that many of you may not even remember this picture:
Yeah, I posted that over three years ago. I put that delicious burger on a delicious homemade bun, always intending to share the recipe. And didn’t. Then I won a red ribbon for that recipe and still didn’t share the recipe. I guess better late than never, right?
Bread Machine Hamburger or Hot Dog Buns
1 1/3 cups water
2 tablespoons non-fat milk powder
2 tablespoons shortening
2 1/2 – 3 tablespoons sugar
2 teaspoons salt
4 cups all-purpose flour (or 2 cups all-purpose & 2 cups white whole wheat or whole wheat flour)
1 packet instant/bread machine yeast (2 1/4 teaspoons)
Optional: egg white & sesame seeds or poppy seeds
Measure all the ingredients into the bread machine pan in the order given, making a little well in the mound of flour to put the yeast in. Push pan in place, select the dough cycle, and push start.
When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking. Cover dough with a clean dishcloth and let rest for about 30 minutes. Cover a baking sheet with parchment paper and sprinkle with cornmeal or flour.
For hamburger buns: Press dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle.
For hot dog buns: Shape these into long somewhat narrow snakes. (Makes about 12 or so.)
Place dough shapes on the baking sheet, cover with parchment paper or a clean dish towel, and let rest for about 30 minutes, or until doubled in size. If you’d like to add sesame seeds or poppy seeds to the tops, brush them with beaten egg white, then sprinkle the seeds on top.
Bake at 375 for about 17 to 18 minutes, or until nicely browned.
Makes 8 hamburger buns or about 12 hot dog buns.
Recipe source: The Cooking Photographer