"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, September 17, 2011

Home Made Hamburger Buns

Practice!!!  Here is my second try at the homemade hamburger buns.  This is a great recipe, the problem I had with the first batch was the wrong sized pan..

Here's what you need:
1 Cup Milk
1/2 Cup Water
1/4 Cup Butter
2 1/4 Teaspoon Yeast
2 Tablespoons Sugar
1 1/2 Teaspoon Salt
1 Egg
4 Cups Flour
1/2 Cup Whole Wheat Flour

Here's what you do:
Heat Milk until film forms.  Add Sugar, Salt and Butter, mix until everything dissolves and cools.  Heat Water until warm add Yeast and dissolve.
When Milk mixture cools to room temp add Yeast and Water mixture.  Beat in Egg and start adding flour 1/2 cup at a time.  Turn Dough onto a board and need until smooth.  Put dough into a greased bowl and cover with plastic wrap until doubled.
Remove from bowl and divide dough into 12 even pieces.  Roll into smooth balls and place on lightly greased baking sheet.  Flatten slightly.  Cover and let rise until almost doubled.  Buns will spread.  If you want a thicker bun crowd buns in a smaller pan.
Combine 1 egg white with a teaspoon of water, mix well.  Brush mixture on top of buns and add poppy seeds, sesame seeds etc.

Bake in a 400 degree oven for 10-12 minutes or until golden brown.
These buns will hold up under your juiciest burger!

Traditional Rémoulade

ré·mou·lade noun \ˌrā-mə-ˈläd, -mü-\
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments

Yield: 10 servings

1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.

Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.

Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.

Adapted from Riverbend restaurant, St. Louis

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