Adventures in homemade, budget aware cooking.

Kaiser Buns

When the husband and I first got married, back when we were both in school and working, back when popcorn was often served for dinner, he would suggest hamburgers.  I like hamburgers.  I don’t have any problems with hamburgers for dinner – except that we didn’t have any buns.  To my husband, that wasn’t an obstacle at all, after all, we had bread.  I stuck my nose up at the idea of eating a hamburger on bread and refused to go forth.  He didn’t know it then, but he was lucky to get me to eat a hamburger on those cheap, flat, store-bought buns that show up at all barbecues ever.  I hate it when the bun (or bread for that matter) disintegrates under your fingertips and you are left with a plate of soggy dough, dripping condiments and a lonely patty.

This week, I found the perfect Kaiser Bun recipe – now we can have hamburgers all the time!  It’s easy too!

Kaiser Buns (adapted from Tasteofhome.com)

Makes: 8 Rolls

  • 1 pkg dry active yeast (buy yeast in bulk, it is a 100% cheaper.  1 pkg is 2 1/2 tsp)
  • 1 cup warm water, divided
  • 2 tbsp sugar, divided
  • 1/4 cup canola oil
  • 1 tsp salt
  • 3-3 1/2 cups all-purpose flour
  • 1 egg white
  • 2 tsp cold water
  • corn meal

Dissolve yeast in 1/4 warm water.  Add 1/2 tbsp sugar.  Let sit for 5 min.  Add the oil, salt, remaining water, and sugar to the bowl.  Add two cups flour.  Beat until smooth.  Stir in remaining flour to form a soft dough.  Turn unto a floured surface.  Knead 6-8 min, until smooth.  Place in a clean, greased bowl.  Turn the dough once to grease both sides.  Cover.  Let sit in a warm place to rise for an hour.  Punch dough down.  Turn unto a floured surface.  Divide dough into 8 portions.  Shape into balls.  Place 2″ apart on a greased baking sheet.  Cover and let rise again for 30 min.  Preheat the oven to 400F.  Beat the egg white and cold water.  Brush the egg mixture on top of the buns.  Sprinkle with corn meal.  Using scissors, cut a 1/4″ deep cross in the top of each bun.  Bake for 15-12 min.  Cool on wire racks.

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