The Best Hamburger Buns in The World

Worlds Best Hamburger BunsDuring a conversation on baking that my online friends and I were having, I shared my recipe for the best hamburger buns in the world, or at least the best buns I have ever made for our biweekly hamburger dinners. These are soft, fluffy, and in no way heavy.

I don’t like store bought buns because they taste like the plastic bag to me. They don’t have any flavor of their own and when the bread sticks to the roof of my mouth, it’s unpleasant. If you are going to eat a bun with your burger, why not make it the best burger bun in the world?

I also use my breadmaker for the dough. Don’t discount this small appliance. It’s not only the perfect place to proof dough if you use a breadmaker, there is no mess and you can use what precious counter space you have for other parts of the meal (Perhaps this just refers to my teeny kitchen, but some readers can probably relate.)

Best Hamburger Buns In The World

Makes 8 buns

1 cup lukewarm water
2 TBSP lard
1 Egg
3 1/2 cups flour
1/4 cup sugar
1 1/4 tsp salt
1 TBSP yeast

*Add ingredients to your breadmaker in order required(mine is wet first, so that is how the recipe is written)
*Use the dough cycle. When it's done, continue:
*Gently mold dough into an even loaf shape for cutting. 
*Divide dough in half, then each half into 1/4s. Now you have 8 perfect sized hamburger or sandwich rolls. 
*Shape each dough so it's smooth on top and place on a lightly greased cookie sheet(not quite touching but close enough so they bake together)
*Cover and let rise in a warm spot until rounded(they grow larger during baking)
*Bake in a preheated 350 degree oven for 20 minutes, or until golden
*Remove and butter each bun lightly to keep them soft.

Checking The Homebrew

Homebrew essential items

It’s a snowy day here on the farm, so I am compelled to tidy. That means checking the homebrews in the pantry. Currently, I have a Dandelion Beer from back in June. It’s by far my favorite homebrew concoction so far. Sadly, there isn’t much effervescent, but the taste is crisp and clean. I LOVE it! I’m looking forward to trying again this spring and trying to nail it. Unfortunately, it requires fresh dandelion greens as well as the root, so I can’t make any just yet.

My second homebrew is just some plain, old Kombucha that I bottled in February 2016. It’s delightfully fizzy and still tastes faintly of apples, with a crisp bite at the end. No way would you know that it was fermented tea unless you were already familiar with this tasty brew.

Finally, today I started some hard cider using a kit I purchased off of Ebay. I’ll let you know how it goes. In 10 days I bottle it, so pics will follow.

In other news, my bookshelves are tidied and dinner is ham with scalloped potatoes and veg and rhubarb sauce on the side. It’s a fussy kitchen day, since we have a self-imposed snow day today. No reason other than this time of year is “meh” for schooling. We drag all month until the first of the year when we kick off with full energy until spring. It really pays to not take off all those “holiday and vacation” days the rest of the year.

Breadmaker Sourdough Brown Sugar Rolls

Almond Caramel Cinnamon Roll Recipe

The kids had to split wood today and that means they  needed the will to survive. Simply put, I bribed them with food and I don’t care who knows about it. Of course, that also meant I got to play around with recipes and if you have been reading long enough, you know I am always looking for an excuse to cook.

Using the breadmaker is one of my best kept secrets as a mom. Today for example, I made these cinnamon rolls while I vacuumed and mopped the floors. By the time those poor, exhausted children came in from their wood handling, I had rolls rising and my house smelled like minty freshness. It was easy. Just throw all the ingredients into the breadmaker and use the dough setting. If you don’t have a breadmaker, you can certainly treat this dough like a regular bread recipe, but it is a little bit stickier and softer than a regular dough.

Bread Maker Sourdough Brown Sugar Rolls (12 Rolls)

Make the dough: 

  • 1 Cup sourdough starter OR 1 cup buttermilk+1/4 cup flour mixed in
  • 1/2 cup water
  • 1 egg
  • 3 TBSP honey
  • 2 TBSP butter
  • 3 cups flour
  • 3/4 tsp salt
  • 1 1/2 tsp yeast

Place in your breadmaker in the order recommended by manufacturer. Press dough setting

After dough is made, combine the following:

  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup chopped raw almonds

On a lightly floured surface, turn out your dough and gently shape it into a rectangle, roughly 12 inches square. No need to be precise, but make the dough the same thickness throughout.

Then, spread with:

  • 2 TBSP softened butter

and evenly sprinkle with the brown sugar, cinnamon, almond mixture.

Roll dough into a log, seam side down. Slice into 12 even pieces, using a serrated knife or thread to do this. (I manage to do this evenly by using a piece of dental floss and cutting the log in half, and each half into 6 pieces. It seems to work better than starting at one end of the log.

Place the slices on a 13 X 9 greased cake pan and let rise until doubled (30 minutes) Then bake at 350 for 20 minutes.

This is where the magic happens! 

Allow to cool for 5 minutes and then carefully flip the entire pan over onto a platter or parchment covered cookie sheet. When cooled enough to handle, but still warm, drizzle cream cheese frosting over all. It’s heavenly if you flavor your frosting with caramel flavoring-but plain is still amazing. Here is my mixture:

  • 1/2 cup cream cheese frosting
  • 1/2 tsp caramel flavor (optional)

 

 

 

Goldenrod harvest day. T’s goldenrod season in Maine and that’s means Goldenrod vinegar. Great for immune boosting, I Pour it over our greens all winter. #maine #wildcraft #thefamilyherbal

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Overworked and slightly frazzled. In other news, calendula bloomed. I’ve saved my own seed for ten years now. It’s never failed to thrill me each new garden season. #maine #organic #garden

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I’m rootin’ for ya! I actually have nice tomatoes this year. Despite the cold start and the nonsensical heat/humidity we are currently experiencing, it looks to be the best year yet! #freshisbest #maine #organic

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