COOKOUT BURGER AND HOT DOG BUNS
Serves 12
The directions are written for a stand mixer fitted with a dough-hook attachment, but this dough can be stirred and kneaded all by hand. A scale is handy for portioning the dough, and an instant-read thermometer is useful for checking doneness.
MAKE AHEAD: The dough needs to rise twice; first, for 1 hour, or it can be made a day in advance and held in the refrigerator, where it will rise slowly. The second time, the shaped buns need to rise for 45 minutes. The buns can keep for a day or two, in a container at room temperature. Baked buns may be wrapped individually and frozen for up to 1 month; defrost in the refrigerator overnight and use promptly.
SAF-Instant yeast is available at some gourmet kitchen stores, at some Whole Foods Markets and online.
From cookbook author
Cathy Barrow.
For the sponge
3 3/4 teaspoons instant dry
yeast (see headnote) 1 teaspoon sugar 1 tablespoon flour
1 1/4 cups warm water
(about 110 degrees)
For the dough
5 1/4 cups (630 grams) flour, plus more as needed
2 large eggs, 1 whole and 1 separated into yolk and white (lightly beat the whole egg with the 1 yolk; reserve the remaining white for brushing)
1/4 cup (85 grams) honey 1 1/2 teaspoons kosher salt 3 tablespoons unsalted butter, cubed, at room temperature
About 2 teaspoons (total) toasted sesame seeds, poppy seeds, and/or Everything Spice mix (optional)
For the sponge: Warm up the bowl of a stand mixer with a warm water rinse. Add the yeast, sugar, flour and the 1 1/4 cups of warm water; stir gently and cover with plastic wrap. Let the mixture sit for about 10 minutes; it should bubble and foam. If there is no visible reaction, dispose of the sponge and start again with fresh yeast.
For the dough: Grease a large bowl with cooking spray or by brushing its interior with vegetable oil. Add the flour, the beaten egg yolks and white, honey and salt to the yeasty sponge. Use the doughhook attachment; knead on medium speed for 2 to 3 minutes, until smooth. Add the butter pieces and continue to knead for another 2 to 3 minutes, until the texture becomes bouncy, silky and soft and the butter is incorporated.
Scoop out the dough, give it four or five kneads, and then tip it into the greased bowl, turning to coat it all over. Cover the bowl with plastic wrap and move it to a warm, draftfree spot to rest for 1 hour, or until the dough has doubled in bulk.
Alternatively, the dough may be covered and refrigerated overnight and brought back to room temperature for 30 minutes before proceeding.
To make 12 burger buns: Line two baking sheets with parchment paper. Lightly flour the counter and tip the dough onto the counter. Gently deflate the dough.
Divide into 12 equal portions (they will weigh about 95 grams each). Flatten each portion firmly, deflating the dough further, forming a disk that is 2 1/2 to 3 inches in diameter. Gather the edges of the disk and pinch them together at the center to form a ball, then place the ball seam side down on the counter. Roll the dough ball around, forming a tight exterior. Make sure the seam is tight, pinching it again if there is a gap, and place it seam side down on the baking sheet. Each baking sheet will hold 6 burger buns.
Firmly press down on each ball to flatten it into a bun shape about 4 inches in diameter. Cover with a clean kitchen towel and let them rise for no more than 45 minutes. Do not allow them to rise beyond this time, or they will over-proof.
Preheat the oven to 375 degrees. Position racks in the upper and lower thirds of the oven.
Brush each ball with the reserved beaten egg white. Sprinkle sesame seeds, poppy seeds or Everything Spice mix over some or all of them, if using. Bake for 15 to 20 minutes, until quite deeply browned, rotating the sheets from top to bottom and front to back halfway through. An instant-read thermometer inserted into the center of a bun should register 190 degrees.
Cool on a wire rack. Slice before filling, toasting or grilling.
To make 12 hot dog buns: Line a baking sheet with parchment paper.
Lightly flour the counter and tip the dough out of the bowl, gently deflating it. Divide the dough into 12 equal portions (95 grams each). Flatten and deflate each portion into a rectangle about 5 by 4 inches. Starting at a 5-inch edge, tightly roll the dough into a cigar shape. About 1 inch from the far edge, tuck in the sides, as though you were wrapping a package. Pinch the edges, ends and seams together, then roll the cigar shape under two palms to form an even cylinder.
Place the bun, seam side down on the baking sheet. Form two rows each with 6 buns evenly spaced across the width of the baking sheet. Cover with a clean kitchen towel and let them rise for another 45 minutes. They will almost touch each other once they’ve risen and will touch as they bake.
Preheat the oven to 375 degrees.
Brush the buns with the reserved egg white. Sprinkle sesame seeds, poppy seeds or Everything Spice mix over some or all of them, if using. Bake (middle rack) for 20 to 25 minutes, until quite deeply browned, rotating the sheet from front to back halfway through. An instant-read thermometer inserted from the side into the center of a bun should register 190 degrees.
Cool on a wire rack. Slice before filling, toasting or grilling.
Nutrition | Per serving: 260 calories, 7 g protein, 49 g carbohydrates, 5 g fat, 2 g saturated fat, 40 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 6 g sugar