Buns are very simple to make. Plus not processed and you know exactly what ingredients is in them.
Mine turned out looking a bit rustic, which I do not mind a bit!
3/4 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 tablespoon instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
3 tablespoons melted butter
tips from our bakers
For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about “slider buns” — about 3″ in diameter? Divide the dough into 24 pieces, and bake for 12 to 15 minutes.
When making anything with yeast, including these rolls, 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 (how you knead the dough; what kind of yeast you use) that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
What’s another easy way to shape buns, besides rolling them into balls and flattening? Gently deflate the dough, and form it into a smooth 8″ log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it’ll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.
I cut flour with King Arthur whole wheat flour 1/2
I used 1T organic sugar
Organic local butter
My family prefers thin bun so I made 12 out of these so they would be thinner.
1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — 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 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Recipe adapted by: King Arthur Flour
When grilling, I have learned from one of the best Chefs out there: Ted Allen.
He is the host on Chopped, a writer and an amazing Chef.
What he shared, and believe me I took video of him to refer back to often.
These tips really do make all the difference.
Grill must be blaring hot
heat up -depending on the grill at least 15-20 minutes with closed cover
Never grill with the lid shut- only when heating it up
Never press your meat- this causes all the flavors & juices to be lost onto the grill
Try not to keep flipping back & fourth – once is best
Watch your time 3 minutes or so depending on size per side
Resting your meat is probably the most important -following to not overcook your meats.
Remember when resting your meat it is still cooking. Also, this helps preserve all the juices in the meat. You cut to soon it will cover your surface with all the flavors & juices.
Instantly you have dried out your meat and also lost any flavors it had.
All of these above apply to your steaks too
It is always better to undercook as you can always place back on the grill-overcook and it ruined.
Grass Fed Grilled Burgers
You really do not need much to season meat- as long as it is grass fed it already has a ton of flavor.
I love this Ultimate Burger Seasoning
It has to be stellar for me to buy a seasoning mix.
Depending on how many burgers
1T of each for 8-10 burgers
If not using The Ultimate Burger Seasoning the following is also very good:
Roasted Garlic Powder
Olive oil -enough for brushing the outside before grilling
2 lbs of grass fed ground beef from your local butcher
Mix all ingredients
Do not over mix your meat
Make your patties with a bit of a indentation in the middle.
The shrink up on grass fed is a lot less than buying any other meats.
Brush with olive oil before placing on the grill
Follow the Ted Allen tips above
If you add cheese add the last minute of the grilling process
Romaine or Butter Lettuce
Honestly the meat has so much flavor you are better off with not adding any sauces.