Text 23820, 99 rader
Skriven 2015-02-09 03:55:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 111
===================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hamburger Buns
 Categories: Breads, Sandwiches
      Yield: 16 servings
 
      2 c  Whole milk
    1/4 c  Warm water (105-115øF)
      2 pk (1/4 oz ea) active dry
           - yeast
    1/4 c  + 1/2 ts sugar; divided
      4 tb Unsalted butter; in Tb pcs,
           Softened
      2 lg Eggs; lightly beaten
      1 tb Salt
      6 c  All-purpose flour; divided
      1 lg Egg
           +=MIXED WITH=+
      1 tb Water for egg wash
 
  Equipment: a stand mixer with paddle and dough-hook
  attachments; a 3-inch round cookie cutter
  
  We couldn’t pass up the chance to resurrect this recipe,
  first published in 2002. It’s from Joyce McClelland, of
  Terre Haute, Indiana, and it’s been handed down in her
  family for generations. We like to think that we’re
  handing it down in our family, too.
  
  Bring milk to a bare simmer in a small saucepan over medium
  heat. Remove from heat and cool to 105-115øF/40-46øC.
  
  Meanwhile, stir together warm water, yeast, and 1/2 tsp sugar
  in mixer bowl until yeast has dissolved. Let stand until foamy,
  about 5 minutes. (If mixture doesn’t foam, start over with
  new yeast.)
  
  Add butter, warm milk, and remaining 1/4 cup sugar to yeast
  mixture and mix with paddle attachment at low speed until
  butter has melted, then mix in eggs until combined well.
  Add salt and 4 cups flour and mix, scraping down side of
  bowl as necessary, until flour is incorporated. Beat at
  medium speed 1 minute.
  
  Switch to dough hook and beat in remaining 2 cups flour at
  medium speed until dough pulls away from side of bowl, abt
  2 minutes; if necessary, add more flour, 1 Tbsp at a time.
  Beat 5 minutes more. (Dough will be sticky.)
  
  Transfer dough to a lightly oiled large bowl and turn to coat.
  Cover tightly with plastic wrap and let rise in a warm draft-
  free place until doubled, about 2 1/2 hours.
  
  Butter 2 large baking sheets. Punch down dough, then roll
  out on a lightly floured surface with a floured rolling
  pin into a 14" round (about 1/2" thick). Cut out as many
  rounds as possible with floured cutter and arrange 3"
  apart on baking sheets. Gather and reroll scraps, then
  cut out more rounds.
  
  Loosely cover buns with oiled plastic wrap and let rise in
  a draft-free place at warm room temperature until they hold
  a finger mark when gently poked, 1 1/2 to 2 hours.
  
  Preheat oven to 375øF/190øC with racks in upper and lower
  thirds.
  
  Brush buns with egg wash and bake, switching position of
  sheets halfway through baking, until tops are golden and
  undersides are golden brown and sound hollow when tapped,
  14 to 20 minutes. Transfer to racks to cool completely.
  
  COOKS’ NOTES:
  
  If you don’t have a stand mixer, stir ingredients together
  in same sequence with a wooden spoon until a dough forms.
  Knead dough on a floured surface, incorporating just enough
  flour to keep dough from sticking, until smooth and elastic,
  7 to 8 minutes.
  
  Buns can be frozen, wrapped well, up to 1 month.
  
  Adapted from Joyce McClelland
  
  June 2008 | Gourmet
  
  Makes about 16 buns
  
  Meal Master Format by Dave Drum - 29 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I cook with wine, sometimes I even add it to the food. -- W. C. Fields
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