It's hard to predict what Andy, my husband, will say he feels like having for dinner on any given occasion, mostly because he's so flexible and cooperative where culinary pursuits are involved. He rarely backs away from any dish he's presented with. So, last weekend, I don't know whether I was surprised or nonplussed by the fact that he requested nothing more exotic than hamburgers for his Father's Day dinner. After he told me that, though, I immediately understood that he was hatching a plan; there had to be something unique about those burgers.
Turned out I was right. The burgers would be painstakingly prepared from an interesting mixture of three cuts of beef--brisket, chuck, and beef short ribs--making homemade buns a natural requirement. Andy carefully selected the meat himself from a butcher the day before it was to be cooked. He took it right home, sharpened his chef's knife, and with surgical precision trimmed just the right amount of the fat, cut the meat into chunks, and then semi-froze them. Once the pieces were firm but not rock solid, he ground them using the meat-grinding attachment that hooks onto my beloved red mixer (oh yes, he sanitized my baby thoroughly when he was done). No herbs, spices, or flavorings were added, mind you--not even salt or pepper. Just the unadorned, unadulterated meat.
On Father's Day, he grilled those burgers for us with the utmost care, and they were a sight to behold. Now, I'm not exactly a diehard fan of any kind of meat. In fact, I don't think it would be hyperbole for me to say I am often indifferent to it. You'll never catch me prowling through meat-centric blogs or waxing rhapsodic about the delicious bone marrow I sampled at a fancy restaurant (involuntary shudder), that's for sure. But, give me a well assembled, expertly grilled hamburger made from sensational stuff and you'll get a noticeable reaction out of me. Maybe even a deeply sincere, "Yummmmm."
Anyway, we placed those hot, glistening patties tenderly atop the classic hamburger buns that I'd baked fresh the same day and, served with coleslaw, a few crunchy chips, and rosy-red watermelon slices, it all made for a fine and unfussy Father's Day supper, I must say. (Gosh. Maybe I actually like meat more than I thought?)
About this recipe . . .
You might say this burger bun recipe came to me, typed on an old index card, from my late mom (that would be Stella, 1927-2006; honestly, that woman just baked non-stop). Her little handwritten note on the back indicates she first found it in a 1955 Better Homes and Gardens pamphlet called "America's Best Homemade Pies, Cakes and Breads." Her recipe as written would have produced enough for a starving battalion so I reduced the yield down to one dozen standard-size buns, and I fiddled with the method just a tiny bit.
This is a nice, soft, all-purpose burger/sandwich bun with a slightly detectable sweetness, a smooth crumb, and it's sturdy enough to perform its duty admirably. It won't fall apart even if you stack your juicy burger with loads of condiments. These freeze well, too.
Ingredients: 4 cups unbleached all-purpose flour, lightly whisked or sifted after measuring 2 and 1/4 teaspoons instant yeast (no need to proof instant yeast) 1 cup warm water 3 oz. vegetable oil 1/4 cup granulated sugar 1/2 tablespoon coarse kosher salt 2 medium size eggs, lightly beaten (or 1 and 1/2 large eggs)
2 tablespoons melted butter, to brush atop unbaked buns
In the large bowl of your mixer, using the paddle attachment, combine two cups of the flour and yeast on low speed for several seconds. In a medium bowl, by hand, stir together the warm water, oil, eggs, sugar, and salt. Add this into the mixer bowl. Beat on low speed for about 30 seconds; stop and scrape the bowl and beaters, then increase the speed to medium and beat for 3 more minutes, again stopping to scrape as needed.
Remove the mixer bowl from the mixer and stir in the remaining flour by hand. If it's extremely soft and still almost liquidy, add in a little more flour, one tablespoon at a time until it seems more workable. Dump the dough out onto a well floured work surface and knead it until it feels smooth and elastic.
Put the ball of dough into a large bowl that's been oiled or sprayed with vegetable spray. Turn the dough over so it's completely coated. Cover the bowl with a piece of oiled/sprayed plastic wrap. Cover that with a thin dish towel, and place the bowl in a relatively warm spot. Let the dough rise until it's about doubled, perhaps one hour or so. (This is kind of a rich yeast dough--what with the amount of eggs, oil, and sugar it contains--so don't worry if you don't see a quick dramatic rise the way you probably would with a leaner white bread dough. Rich doughs are more subtle in this respect.)
Cover two half-sheet pans with parchment paper.
Deflate the risen dough on a very lightly floured surface. Divide it into three equal portions using a bench knife, or a very sharp chef's knife. Cut each portion into four pieces. Cover the pieces with a sheet of sprayed plastic wrap and let them rest for about ten minutes.
Uncover them and shape each one them into a smooth ball by rolling it in a small circular motion on your work surface, held gently beneath your closed fingers and palm. Tightly pinch closed any seam on the bottom. Place six buns on each of the two half-sheet pans. Press them down into 3 and 1/2 inch circles.
Cover them again with the sprayed plastic wrap and a light dishcloth and put them in a warm spot. Preheat your oven to 375 degrees, and let the buns rise for about half an hour as the oven heats up.
Just before placing the risen buns into the oven, brush the top of each one with melted, unsalted butter.
The buns will bake quickly. Peek at them after about ten minutes. Take them out when the tops are golden and the bottoms are deeply golden.
Let them cool completely, on a rack, before slicing them for burgers.
(If you'd like to comment on this post, or to read any existing comments, please click on the purple COMMENTS below.)
Really good read. I've never made my own hamburger buns. It's pretty easy to find good ones in the stores, so I've never been motivated. But it sounds like lots of fun - I should try it one day. Yours look gorgeous! Really enjoyed this post - thanks.
Everything looks very inviting. Seems like he did alot of work for himself for Fathers Day, lol. Hamburgers aren't something I would want to spend any extra time on, they're just what I eat when we have to do fast food for some reason. But, the homemade buns....hubby would be thrilled, he calls himself the carbo king. lol
I'm not a big meat fan myself but these burgers do look wonderful and so do the homemade buns. Thanks for sharing the recipe. With summer finally here there will be lots of cookouts. Will definitely try your bun recipe. I hope you're doing well, Jane. Happy summer! :-) Regards, Hanaa
Love the history behind the recipe. Family traditional recipes that one can trace, or better yet, in a loved one's own hand, are priceless. We had some terrific burgers last night and the buns were challah bread. Delicious. I am looking for a recipe now. (I think the restaurant uses the same cuts you used and grinds their own as well.)
As always, a wonderful post. I had to smile raeding how your hubby made those burgers 'just so,' as if performing some sort of alchemical magic. I'm not a huge meat eater myself, but, like you, a good burger - or, in this case, a great burger, is hard to say no to.
I was very moved reading about your mother's recipe for the burger buns. It is so clear how much you loved her, and how she is with you, still, through your own love and passion for baking. Thanks for sharing her recipe with us. I've never had much luck with burger buns - they always come out not quite as I'd hoped, but as it's your mom's recipe and now your own adaptation of it, I think I now have the confidence to try to make some again, soon.
And to top the special day off with watermelon slices? Yummm....a perfect Father's Day, definitely.
Made a half batch of these yesterday. It was nice because I could do the whole process with a bowl and a wooden spoon. Everyone loved them, thank you for sharing your mom's recipe with us. I added the room temperature egg to the warm water and oil mixture.
These were so good & so easy I won't hesitate to make a batch for every BBQ! I loved working with the dough too, the rich dough has a lovely golden color, rose nicely on my patio. Grilled sirloin burgers and topped with blue cheese, thin sliced onion & tomato, and a balsamic reduction. Makes my mouth water just thinking about it :)
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Welcome!
Jane's Sweets & Baking Journalwas born of my ever increasing desire to learn more about the baking and pastry arts, and of my love for anything and everything related to baking. Just as food is meant to be shared, so is knowledge among bakers and among those who enjoy delicious foods prepared from scratch. So, please partake, and feel free to share your thoughts and comments. I'd love to hear from you.
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JANE'S FAVORITE BAKING BOOKS
About Professional Baking: The Essentials, by Gail Sokol. This is a textbook, but not one that's intimidating. It contains lots of useful info, including interesting personal profiles of professional chefs.
All-American Cookie Book, by Nancy Baggett. Another winner of the IACP award. Loads of good looking cookie recipes with lots of very appetizing photos. (Don't you love cookbooks with tons of pictures? I do.)
All-American Dessert Book, by Nancy Baggett. Wonderfully detailed, with very reliable recipes, Baggett does it again in this valuable cookbook. Definitely worth your time!
Art & Soul of Baking, by Cindy Mushet. This large Gourmet Cook Book Club Selection is a feast for the eyes. I love the page layout, the photos, and the author's reassuring tone. Recipes range from the quotidian ("classic sugar cookies") to the ridiculous ("Moroccan-spiced sweet-potato tiropetes") to the absolute sublime ("duo-tone chocolate pots de creme"). Worth acquiring.
Baking and Pastry: Mastering the Art and Craft, by the Culinary Institute of America. This is a heavy duty textbook, not for the faint of heart. Intimidating, sure, but also kind of fascinating if you're an obsessive bake-a-holic like me.
Baking at Home with the Culinary Institute of America. This book contains one of the best blueberry muffin recipes I've ever encountered. A truly comforting and approachable alternative to the CIA's enormous baking textbook (listed just above).
Baking From My Home to Yours, by Dorie Greenspan. I love Dorie's writing style and companionable way of sharing her knowledge. A book you can sink your teeth into. Worth owning!
Baking in America: Traditional and Contemporary Favorites from the Past 200 Years, by Greg Patent. This James Beard Foundation award winner is much more than just an engaging cookbook. It's an historical retrospective/survey of baking lore and techniques. Charming and quaint, peppered with maxims and admonitions from stern cookbook writers of yesteryear.
Baking with Julia, written by Dorie Greenspan and based on the PBS series hosted by Julia Child. Yet another hefty and dazzling coffee-table-worthy cookbook. Wonderful to have around. (My copy was autographed by Julia herself!)
Betty Crocker's Picture Cookbook, published in 1950 and available in a facsimile edition, holds a special place in my heart. This is the book my mom primarily used, or so it seemed, when I was a kid. The photos are such period pieces, and the little notations that accompany recipes are pricelessly cute and corny. I have an ancient copy that I still use. Every girl needs a copy of this in her house, for good karma if nothing else.
Bitter Sweet -- Recipes and Tales From a Life in Chocolate, by Alice Medrich. Much more than just a cookbook with a focus on fine dark chocolate, this is also a memoir of sorts from a legendary chocolate-dessert creator. Medrich is often credited with awakening American tastes to the finest aspects of superior chocolate. Very interesting read!
Bread: A Baker's Book of Techniques and Recipes,by Jeffrey Hamelman. An indispensable book for anyone who is seriously interested in learning to make fine yeast breads, Hamelman shares far more than just technical knowledge. Like fellow bread guru Peter Reinhart, his warmth of spirit and deep love for the tradition of bread baking shines through on every page.
Breakfast Book, by Marion Cunningham. Not to be confused with the character of the mom on Happy Days, the real Marion Cunningham has a long list of writing accomplishments, the most well known being that she completely revised The Fannie Farmer Cookbook. A contemporary of the late James Beard's, she is still held in high esteem.
Cake Bible, by Rose Levy Beranbaum. Rose is really into the science of baking, which can be helpful in some respects and off-putting in others. Like gardeners who talk mostly about soil components without conveying their joy in the plants themselves. Maybe I'm too sensitive? Probably so, as many consider this to be an invaluable classic. Despite my reservations, I wouldn't part with my copy. One of several highly detailed books by Rose. Her latest book, Heavenly Cakes, is much more down to earth, loaded with photos, and truly beautiful.
Cake Book, by Tish Boyle. I've called it a treasure trove before and please allow me to say it again here. This book is jam packed with wonderful stuff that's well explained. I used the Sacher-torte recipe in the fall of '09 for a culinary school project and it didn't let me down. I can endorse this book without reservation. I love it.
Complete Book of Pastry Sweet & Savory, by Bernard Clayton, Jr. When this book appeared in 1981, famed food editor Craig Claiborne praised it in the NYT as "one of the most important cookbooks of this year, if not of this decade." No photos, but don't let that dissuade you.
Craft of Baking, by Karen DeMasco & Mindy Fox. In 2009, some great new cookbooks were published and this was one of them. Down to earth, straightforward without being condescending, this smart guide offers creative and simple twists on dozens of diverse and well-proven "cakes, cookies, and other sweets."
Dessert Circus: Extraordinary Desserts You Can Make at Home, by Jacques Torres. Famed pastry chef and chocolatier Torres shows off his expertise and his wonderful whimsical side in this great book. Lots of fun to peruse, highly readable, and completely enjoyable.
Dessert University, by Roland Mesnier. As the White House executive pastry chef for over two decades, Mesnier has a lot of wisdom to impart. He does so well in this book, which is designed specifically for home bakers. A good book!
Desserts by the Yard: From Brooklyn to Beverly Hills--Recipes from the Sweetest Life Ever, by Sherry Yard. Acclaimed pastry chef Yard shares her story, along with dozens of exquisite recipes, in this engaging and beautiful book. Exceptionally well designed and composed, the book is a treat in and of itself, while the recipes are a unique amalgam of tradition and creative innovation.
Grand Central Baking Book, by Piper Davis and Ellen Jackson. Readers are welcomed into these pages with a tone of warmth and familiarity. The photos alone will have you scribbling a grocery list. Try the berry kuchen recipe--simple and scrumptious.
Hershey's Chocolate Treasury, published in 1984 by Hershey Foods and chock full of old reliables. The recipe for Black Magic cake is one I've used again and again--invaluable!
How to Bake, by Nick Malgieri. The writing style is matter of fact and fairly informal. That's one of my favorite things about Malgieri's books.
Magical Art of Cake Decorating, by Carole Collier. Sometimes at a used book sale you find an old gem like this. Published in '84, I found it very encouraging when I first began decorating cakes. The recipes are rock solid reliable.
Maida Heatter's Book of Great Chocolate Desserts, by Maida Heatter. Famed baker (apparently her "Palm Beach Brownies" are known far and wide), whose work has centered on wondrous chocolate desserts, Heatter received a James Beard award for this book, one of many she's published over several active decades.
Martha Stewart's Baking Handbook, by Martha Stewart. Beautiful photos, but I must admit I've come to have reservations about the reliability of some of the recipes. Is it just me? Though I love flipping through the book for ideas, I'm a bit on the fence with this one when it comes to actual usage.
Martha Stewart's Wedding Cakes by Martha Stewart. Talk about a stunning and inspiring book! Chances are you may never decide to actually make one of the cakes from this glorious volume, but it's enough just to page through the gorgeous pictures and interesting recipes. Expensive? For sure, but worth it.
Passion for Baking, A by Marcy Goldman. If you're curious about how professional bakers manage to make things come out nicely every time, you'll appreciate this book. Goldman, in her highly approachable style, divulges many of their simple--but enormously helpful--tricks and techniques, and shows readers how to implement them throughout the wondrous array of down-to-earth recipes that pack this great book. Loads of enticing photos, too! I love this book!
Perfect Cakes, by Nick Malgieri. Can't say enough about Malgieri's books. Absolutely worth using, versus just reading! The white and dark chocolate cheesecake is to die for; I've made it a few times, along with many other recipes from this book, and it is superb.
Peter Reinhart's Artisan Breads Everyday, by Peter Reinhart. This book is a revelation for anyone who approaches yeast recipes like a vampire approaches the dawn. Talk about down to earth, encouraging, and flexible! This guy knows how to talk to rookie breadmakers. Well worth reading, and using, this volume will find a comfy place in your cookbook collection--a worthwhile purchase, undoubtedly!
Professional Cake Decorating, by Toba Garrett. I get the impression that this book is perceived as the most thorough and comprehensive text available for serious students of cake decorating. This is the text that we used for my culinary school Beginning Cake Decorarting class (which means I finally own my own copy!).
Sarabeth's Bakery: From My Hands to Yours, by Sarabeth Levine. Almost too pretty to use, but use it anyway! This big book is so appealing, and the photos so remarkably enticing, you'll want to pick it up like a sandwich and bite right into it. Fine recipes for updated classics, well explained, from the famous Manhattan bakery. Worth buying. (You'll love it!)
Secrets of Baking, by Sherry Yard. A must have, bakers! This cookbook's forte is the way it's organized; master recipes are presented with full explanations of how they can be used, and related recipes follow, section by section. An exceptional manual to refer to. Get your own copy!
Sky High: Irresistible Triple-Layer Cakes, by Alisa Huntsman and Peter Wynne. Huntsman is the professional pastry chef behind this beautiful book, filled with many tempting recipes, all designed specifically and scaled perfectly for three layers. I've made the Devil's food cake thus far, and it was exceptional--it rose well, was very moist, and had great depth of flavor. I'll be using this book more in the future, without a doubt. Love the photos also!
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. . . to never endorse a product of any kind on Jane's Sweets & Baking Journal that I do not believe in. I've never done so thus far, and I vow never to do so. If I tell you I think something is great, or that I think it is worth spending real money on, then I mean it, rest assured. I promise. And, if I ever talk about a product that I've been given to review or try out, I will disclose that in the post.
I'm a mom with two great sons (both now in college), and a really nice husband. I left a long editorial career in reference publishing a few years ago and I've had nary a regret. I recently finished (after four part-time years!) a Baking & Pastry Arts Certificate program in the Culinary Studies Institute at a local community college. It was a lot of fun, a lot of work, and I am so glad I did it. These days, I do a lot of freelance editorial work, something that I really enjoy.
"Jane's Sweets" was the name of a very small baking enterprise that I started in late 2007. It bloomed a bit, for a little while, with encouragement from my husband, my aunt, and my first cake decorating teacher, Cindy. Because my Aunt Lydia was my most ardent female supporter in this baking endeavor (she was a lifelong independent business owner herself), this blog is dedicated to her memory. If heaven is real, then I know she's there with my mom, baking up a storm. Like Lydia said one day, just before her 80th birthday, while she and my mom and I were baking in my mom's kitchen, "It's been a fun ride. I'd do it all over again!"
10 comments:
Oh Jane, your buns are just gorgeous! I would love to bake any kind of bread one day but Hamburger buns would be a real accomplishment for me.
I got such a kick out of the cookbook your Mom used. I do believe I have a copy of it around here somewhere.
Thank you so much for sharing your Mom's recipe with us:)
P.S. We're playing the Picnic Game over at my blog. You're more than welcome to join in!!!
Really good read. I've never made my own hamburger buns. It's pretty easy to find good ones in the stores, so I've never been motivated. But it sounds like lots of fun - I should try it one day. Yours look gorgeous! Really enjoyed this post - thanks.
Everything looks very inviting. Seems like he did alot of work for himself for Fathers Day, lol. Hamburgers aren't something I would want to spend any extra time on, they're just what I eat when we have to do fast food for some reason. But, the homemade buns....hubby would be thrilled, he calls himself the carbo king. lol
I'm not a big meat fan myself but these burgers do look wonderful and so do the homemade buns. Thanks for sharing the recipe. With summer finally here there will be lots of cookouts. Will definitely try your bun recipe.
I hope you're doing well, Jane. Happy summer! :-)
Regards,
Hanaa
Love the history behind the recipe. Family traditional recipes that one can trace, or better yet, in a loved one's own hand, are priceless. We had some terrific burgers last night and the buns were challah bread. Delicious. I am looking for a recipe now. (I think the restaurant uses the same cuts you used and grinds their own as well.)
As always, a wonderful post. I had to smile raeding how your hubby made those burgers 'just so,' as if performing some sort of alchemical magic. I'm not a huge meat eater myself, but, like you, a good burger - or, in this case, a great burger, is hard to say no to.
I was very moved reading about your mother's recipe for the burger buns. It is so clear how much you loved her, and how she is with you, still, through your own love and passion for baking. Thanks for sharing her recipe with us. I've never had much luck with burger buns - they always come out not quite as I'd hoped, but as it's your mom's recipe and now your own adaptation of it, I think I now have the confidence to try to make some again, soon.
And to top the special day off with watermelon slices? Yummm....a perfect Father's Day, definitely.
If I made these I'd certainly go hide in a room with them all by myself and devour them. They look amazing!
Sould the egg go into the warm water and oil mixture?
Made a half batch of these yesterday. It was nice because I could do the whole process with a bowl and a wooden spoon. Everyone loved them, thank you for sharing your mom's recipe with us. I added the room temperature egg to the warm water and oil mixture.
These were so good & so easy I won't hesitate to make a batch for every BBQ! I loved working with the dough too, the rich dough has a lovely golden color, rose nicely on my patio. Grilled sirloin burgers and topped with blue cheese, thin sliced onion & tomato, and a balsamic reduction. Makes my mouth water just thinking about it :)
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