Is your family big on summer grilling? We are and
we love burgers at our home. I really like a great
bun on a great burger. The white fluff you buy at the store
doesn't really hold up to a hefty hand formed patty.
I had a recipe for hamburger buns years ago and lost it.
Last summer I tried several
recipes and didn't like them. Then when I was making
my Homemade White Bread one time I decided to
try the dough for buns. Click on the above for the complete
recipe and instructions.
We loved it.
The nice thing was they were perfect fresh that day
but they froze well too.
The perfect size for a hamburger bun is the wide mouth
jar lid. Roll the dough out about 1/2 inch thick.
I do all my baking on parchment paper. It really helps to keep
the baked goods from browning too much on the bottom and
you don't want your buns overbaked!
Let them rise about 20-30 minutes or until doubled.
Bake about 15 minutes or until just pale golden.
I brushed mine with an egg wash and topped some with
poppy seeds and some with sesame seeds and left some plain.
Build a better burger with a homemade bun.
(This burger is also topped with a fried egg - it was my son's creation.)
My son Marcus loves to cook and he makes us fried pickles.
I asked him for his recipe and he said, "No, it is a family secret!"
But..... he relented and gave me his recipe.
Deep Fried Pickles
1 jar dill pickle slices - drained and dried off
Set the pickles aside.
Make an egg wash with
1 egg, 2 T. milk and 1 T. flour
Stir the wash with a whisk until the lumps are gone.
Make seasoned flour by mixing
flour
salt and pepper
garlic powder
Bring 2 inches of vegetable oil to 350 degrees.
Dip the dried pickles in the egg wash and then
into the seasoned flour. Fry about 8-10 at a time
until golden. Drain on paper towel.
He says he likes to taste the dill so he doesn't use a lot
of seasoning in the flour.
I told him I had never heard of mixing flour into an egg wash
and he said that he had read somewhere that if you add the
flour then the seasoned flour sticks to it and he is right
Give these a try for a BBQ. They are always a hit and we
use up a whole jar every time.
(He uses this same recipe on his chicken fingers - yum!)
(See how amazing the coating is?)
I will be posting with
