Hamburger Buns - Bagels

[Meticulous madness]

Hi everyone!

At 5:00 today I am picking up some free hamburger buns and bagels in Salt Lake. At this point, I don't know how much is available, but if you are interested in some...please let me know ASAP.

I am told they need to be used in the next day or two, or you can freeze them (and they freeze well).

You can post (I will check the website until about 3:00) or call me if you are interested. Let me know the quantity you can use.

Thanks!
MM

[dannydesiliva]

I had just come back from a month-long vacation in Asia where I gorged on fresh seafood and vegetables every day, so I was craving for some good old-fashioned hamburger. Fortunately, Saveur had the hamburger for its Sept. issue focus story. The sesame seed bun recipe for 12 buns took only 4 hours from start to plate. The texture was soft without being airy like the commercial kind, and the taste with just a hint of sweetness- perfect with salty blue cheese burgers.
1 package active dry yeast (1/4 oz)
1 1/3 cups milk heated to 115F
1.5 tsp. + 2 tbsp. sugar
4 cups flour
1 1/4 tsp. kosher salt
1 lightly beaten egg
4 tbsp. unsalted butter, softened, cut into cubes
3 tsp. sesame seed
Mix yeast, milk and 1.5 tsp sugar; let foam.
Stir in remaining sugar, flour, salt and egg. Mix with paddle on low speed until dough forms.
Replace paddle with hook and add butter. Knead on medium high speed until dough pulls away from sides of bowl, about 8 minutes.
Let rest in an oiled bowl until doubled, about 2 hrs.
After bulk fermentation, divide dough into 12 and shape into tight balls.
Let balls rise in parchment-lined sheets, covered with oiled plastic, for about 1.5 hrs.
Spray tops with water, then sprinkle with sesame seeds.
Bake in 400F oven until golden brown, about 18-20 minutes.




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[natickgirl]

They look delicious!

[Meticulous madness]

Does look delicious!

Do you know how well they freeze? Have a small family...