Time for Burger Buns Again!
Jun 04, 2010 | From the kitchen of Rose
Instead of making 4 buns i made 3 and used the remainder for the 3 little slider buns (50 grams/1.7 ounces each). They take only 10 minutes to bake. And I used egg white instead of water to help the sesame seeds adhere better.
here's the link to the original posting with recipe.
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Silke
06/10/2010 06:45 PM
Oh, I made them for the forum's bake-off last month, a double batch as slider buns. They were so good that my husband demanded that no more store-bought buns should be eaten.... Thanks
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dave
06/10/2010 02:35 AM
My experience:
I make a triple batch, through Step 3, the night before and let it sit at room temperature for one hour, lightly covered with plastic wrap, in the bowl of my mixer.
After that initial hour, I store the dough in the metal bowl of the KitchenAid, covered tightly, in the refrigerator overnight.
Next day, I microwave the sweet potato and rice it. I take the dough out an hour or so a head of time, to warm up. After that, I follow the steps indicated.
I bake off the buns in muffin top pans, in two batches, of six buns each. The baked buns freeze beautifully and taste great when they are toasted lightly. Thanks Rose for a great recipe!
Dave
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Bill in reply to comment from Rose Levy Beranbaum
06/04/2010 11:32 AM
LOL...Thanks.
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Rose in reply to comment from Bill
06/04/2010 10:51 AM
i'm sure your burgers deserve the best buns!!!
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Bill
06/04/2010 10:48 AM
These look delicious. I'm not much of a bread baker...I think it is time I start. My "other half" always raves about my burgers...I think it's time I start making the buns.
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Julie
06/04/2010 09:59 AM
Lovley, and so timely! Silke just made these, too, for the May Bake-Off.
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