Yesterday, I almost forgot to start dinner. It was 1:30pm and I realized I hadn’t thrown the English Shoulder Roast in the slow cooker to make French Dip. I quickly threw it in, turned it up to HIGH and let it start cooking. I planned on making hamburger buns here at home…because there is nothing like homemade buns.
Then I left to go to the doctor about my ear that’s been hurting for a few days. Then I took the kids to my parents to hang out a bit before heading to the pharmacy to pick up my script.
When I finally got home at 5:30, I realized I wouldn’t have time to make my favorite bun recipe. And I hadn’t stopped at the store to buy any either (sleeping kids in the car = mommy goes straight home for a moment of silence).
BUT I CAN’T EAT FRENCH DIP WITHOUT BUNS!
I thought to myself, “self, you can still do this…they won’t be as good, but you can just use a quicker bread recipe.”
I came up with this very quick hamburger bun recipe that took about 45 minutes, start to finish.
These were the best buns ever! I couldn’t believe how soft & chewy, yet strong they were. They sopped up the juice from the French Dip without becoming soggy & falling apart. And a touch of garlic butter & parmesan cheese on top really let them stand up to the bold flavor of the meat without being lost in the background.
Gigi’s Burger Buns
1T (generous) fast rise yeast
2c warm water
5c All Purpose Flour
3T Extra Virgin Olive Oil
3T butter, softened
1t minced garlic (or 1/2 t garlic powder)
1/3c freshly grated Parmesan cheese
In a small mixing bowl combine sugar & water, add yeast. Allow yeast mixture to proof for 5 minutes. As yeast is proofing, put the salt and 2 1/2 cups of flour and in the bowl of a mixer. Fit mixer with dough hook, turn on low. Slowly pour in the proofed yeast mixture. Slowly add in remaining flour until sides of bowl are clean & the dough is not sticky to the touch (you may need to add an additional tablespoon or 2 of flour depending on humidity). Mix dough on medium speed (4 on my KitchenAid mixer) for 5 minutes. Remove dough from bowl of mixer, spray bowl with cooking spray, place dough back in bowl and spray top with cooking spray. Cover with plastic wrap and let rest & rise for 20 minutes.
Preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet (with sides) with EVOO. Separate dough into 12 equal sized balls. Place on baking sheet (I made 4 rows of 3). Bake for 8 minutes. While baking combine butter & garlic (or garlic powder). Remove buns from oven and lightly spread half the butter mixture over the buns. Top each bun with some Parmesan cheese. Return buns to the oven for an additional 8 minutes. Remove from oven and brush buns with remaining garlic butter. Move buns to a cooling rack and allow to cool for 5 minutes before serving.