Yahooo!!!! BBQ season has finally come to Vancouver. We planted flowers set up the new BBQ and placed the patio furniture out. Now it’s time to get down to some serious barbecuing. I’m so excited to show you my favorite Hamburger Bun recipe. These have to be the most flavorful Hamburger buns in the world. Well, OK I haven’t tasted all the Hamburger buns in the world, but I bet you these would be at least in the top 5.
The buns are light with a very thin crust which I just love in a good hamburger bun. I hate the ones that are so hard you have to rip them with your teeth to get a bite, making all the filling falls out the sides. The interior is soft and the cornmeal on the bottom of the buns adds a slight crunch and extra flavor. I used 3 different size cookie cutters to score the tops of each hamburger bun. I think this really gives them a unique look. The poppy seeds and sesame seeds add a wonderful eye catching appeal.
I used Havarti cheese on top of the hamburgers and fried red onions mixed with balsamic vinegar and a little brown sugar then added some sour cream to give the onions a creamy texture. Simply delicious. Then we grilled fresh pineapple for that sweet warm delicious pineapple flavor. These hamburgers helped make for the perfect summer weekend.
Hope I sold this tantalizing hamburger bun recipe enough for you to give them a try. lol!
- ½ cup instant mashed potatoes
- 1¼ cups boiling water
- 1 cup cottage cheese
- ¼ cup sugar
- 2 tablespoons oil
- 2¼ teaspoon instant yeast
- 1 egg (beaten)
- 1 teaspoon salt
- ½ cup bran
- 4-41/2 cups all purpose flour
- cornmeal for dusting
- EGG WASH:
- 1 tablespoon milk
- 1 egg (beaten)
- sesame seeds ( optional )
- poppy seeds ( optional )
- Place the instant mashed potatoes into a large bowl. Add in the boiling water and stir with a wooden spoon till smooth, allow to cool.
- Once cooled add in the cottage cheese, beaten egg, sugar, oil and salt. Mix together till the mixture is smooth. Now, add in the bran, instant yeast and 2 cups of flour. Mix with a wooden spoon for about 5 minutes. Allow to rest for 10 minutes uncovered.
- Place some of the flour onto a flat surface and pour out the dough. Sprinkle some more flour on top and begin to knead in the flour. Knead for 8 minutes slowly adding in more flour.
- You want the dough to be a little on the stick side, but not sticking to your hands. The dough will become smooth and elastic. Add a tablespoon of oil to a clean bowl and place the kneaded dough into the bowl. Turn over a few time to lightly coat all sides of the dough.
- Cover with plastic wrap and allow to rise till double in bulk, about 1 hour. Pour out the dough and knead a few times to release the gas from the dough.
- Shape the dough into a log and cut the dough into 9 - 10 pieces. You want each piece to weigh about 4 OZ.
- Place some plastic wrap over the pieces of dough and allow to rest for 8 minutes. Now, take each piece of dough and roll into a ball.
- Place the dough on a flat surface and place your palm on the side of the ball. Now, roll the dough in a circular motion till the dough becomes tight and smooth. You may want to use a very light flour if it's sticking to your hand. But, use very little or it will not roll right. After all the balls have been rolled cover again with plastic wrap for another 8 minutes. This will help the dough to relax.
- Take a little fine cornmeal and sprinkle of a flat surface. Place the dough on the cornmeal and press down with your hand. Once again, if the dough sticks to your hand just dust your hand with flour.
- Place the pressed dough balls onto a parchment lined cookie sheet with some cornmeal sprinkled on top. Cover with plastic wrap and allow to rest for 30 minutes. Remove plastic wrap and lightly press down on each ball of dough again. Take three cookie cutters a 3 inch a 2 inch and a 1 inch cookie cutter.
- Dust the cookie cutters with flour and press the 3 inch cutter first onto the top of the dough, about half way through. Then the 2 inch cookie cutter and then the 1 inch cutter into the center. All of them only about half way. The first one you do will be the most difficult so be careful. For some reason the others are easier to do.
- Brush the tops of the buns with the egg wash and sprinkle the poppy seeds and sesame seeds on top. Back in a 350 preheated oven for about 20 -25 minutes or till lightly browned. Cool on a wire rack.