Cheeburger, Cheeburger

No Peps, only Coke. We switch.

Given the responsibility for choosing tonight’s dinner I decided cheeseburgers would be perfect after (and during) a day of football watching—what could be better? I know! Home made hamburger rolls.

I received a new recipe designed for hamburger rolls from King Arthur this morning which may have influenced my dinner decision. These rolls are buttery and soft, but with some body which should hold up to a nice juicy cheeseburger. (Cheeburger is a nod to an old SNL skit.) The recipe made 6 rolls, each weighing in at about 135 grams when formed.

I thought it might be a good idea to freeze a couple of the rolls as an experiment so I under-baked them by 5 minutes, removed them from the over and let them cook before double wrapping them and freezing. I will let you know how they turn out when defrosted, warmed and finished baking.

The rolls in the back are the ones to be frozen. The rolls for dinner tonight are in the center and completed baking, and the ones cut in half and smeared with butter are the QC samples, or I should say, were the QC samples.

Total time to make was about 2 hours 20 minutes, which included 2 one-hour rises. If the freezing experiment is successful, it would be easy to double up the recipe and freeze enough for several dinners for two.

KING ARTHUR HAMBURGER BUNS

INGREDIENTS

  • ¾  to 1 cup (170g to 227g) lukewarm water*
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 ½  cups (418g) All-Purpose Flour
  • ¼  cup (50g) sugar
  • 1 ¼  teaspoons salt
  • 1 tablespoon instant yeast

METHOD

  1. Mix and knead all of the dough ingredients to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
  3. Gently deflate the dough, and divide it into 6 pieces about 125 -135 g each. Shape each piece into a round ball; flatten to about 3″ across. 
  4. Roll each bun with cupped fingers to tension the outside. Occasionally pinch and seal the underside seams.
  5. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  6. Brush the buns with about half of the melted butter. 
  7. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. 
    1. To freeze rolls
      1. Remove from oven with 5 min left to bake
      1. Cool and freeze
    1. To reheat
      1. Allow to come to RT
      1. Bake at 350 for 5-7 min
  8. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  9. Cool the buns on a rack.

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