Onion Buns
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches - and hamburgers, of course. Read our blog about these buns, with additional photos, at Bakers' Banter. View by: Volume Weight Dough 3/4 cup to 1 cup lukewarm water* 2 tablespoons butter 1 large egg 3 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup sugar 1 1/4 teaspoons salt 1 teaspoon onion powder 1 tablespoon instant yeast *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled. Topping 3 tablespoons minced dried onion 1 egg white beaten with 1 tablespoon water topping seeds: sesame, poppy, etc., optional Directions 1) To make the dough: Combine all of the dough ingredients, and mix and knead them-by hand, mixer, or bread machine-to make a soft, somewhat tacky dough. 2) Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. 3) Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle 4) Sprinkle the dough with the minced onion, and press/roll it into the surface gently. 5) Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. 6) Cut the log into eight slices. A pair of scissors works very well here. 7) Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. 8) Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. 9) Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. 10) Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature. Recipe summary Hands-on time: 25 mins. Baking time: 25 mins. Total time: 2 hrs 50 mins. Yield: 8 buns Tips from our bakers Beaten egg white/water will give your buns a golden, shiny crust. It also acts as glue for the seeds. If you don't like seeds on your buns, simply leave them off. For a soft, buttery crust, skip the egg white, and brush buns with melted butter just before baking, and right after removing them from the oven. When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
