The Fresh Loaf

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Hamburger Onion Parmesan Buns

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isand66's picture
isand66

Hamburger Onion Parmesan Buns

We bought some chicken Buffalo style sliders the other day so I wanted to make some tasty buns to go with them.  The buns needed to be hearty enough to hold the burgers and the fixings as well as soft enough like a hamburger bun needs to be.

I adapted a recipe from KAF and made several changes including the flour types and changes and additions in several ingredients.  I added some dried onions and some Parmesan powder to give it a little extra flavor and just enough honey to round out the flavor profile.

These would have been perfect had I not left them in the oven a few minutes too long since I was working at the same time I was baking these.  One of the benefits of working from home but also one of the possible pitfalls.  In any case these tasted great and made perfect burger buns and sandwich rolls as well.  If you try these you will not be disappointed, of that I can guarantee you.

The European style flour I used has a small percentage of white whole wheat flour and malt which along with the Spelt flour and Durum flour really gave these rolls some excellent flavor.

Hamburger-Onion-Rolls

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 9 minutes at speed number 2 and 1 minute at speed number 3.  You want to mix/knead until you develop a nice thin window pane which will ensure that the rolls end up nice and soft.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Make sure to cover the dough and let it rise at room temperature of if you have a proofer set it to 82 degrees and let it rise until doubled.  It took me about 1 hour to double in my proofer.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

NoSeedsRisen

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.

Seeded-Risen-Rolls

Seededclosup

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  Just make sure that they don't turn into charcoal like mine almost did :).

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

IMG_0130
Cleopatra didn't mind the "dark" rolls at all....

Comments

dabrownman's picture
dabrownman

Boldly Baked Buns,  Cleo knows these will taste way better than the wimpy colored ones!  Nice balking Ian and have a great weekend!

isand66's picture
isand66

Cleo does have good taste for a Ragdoll!  These are tasty rolls....I will have to make these again for sure.

It's not as hot as by you where I think Inferno would best describe it but it's humid like Florida right now.

Hope you have a great weekend yourself.

Ian

grind's picture
grind

Definitely bookmarked.

isand66's picture
isand66

I hope you enjoy if you try it some day.

Regards,
Ian

trailrunner's picture
trailrunner

I have been researching for my son, the chef. He needs a flavorful burger bun that is quick and easy to  make and has a proud taste. Your adaptation will fit the bill. He is not a baker per se so has left the footwork up to "Mom the baker" :)  Always enjoy your posts. c

isand66's picture
isand66

Appreciate your kind words.  I hope your son enjoy these. 

Regards,
Ian

Wingnut's picture
Wingnut

Lovely Baps, I do love a bold bake.

Cheers,

Wingnut

isand66's picture
isand66

Appreciate your kind words.

Cheers right back at you!  Cooking up some T-bones and roasted potatoes and black beans...could go for a nice Cold one with it!

Ian

varda's picture
varda

ANd perfect for summer grilling! Varda

isand66's picture
isand66

Agreed, these are great for grilling or just with some simple cheese or butter for breakfast.

Look forward to your next post.   I need you to remind me which bread you baked that used the chocolate malt...I picked some up the other day and want to use it now.

ThANKS,

Ian

varda's picture
varda

It was the chocolate borodinsky.   I baked some a couple weeks ago for a few people.   Went over very well.   Delicious bread, and different from the usual.  http://www.thefreshloaf.com/node/33621/chocolate-borodinsky-pieces  -Varda

isand66's picture
isand66

Thanks for the reminder.  I'm pretty sure I printed this out, but my binder is so thick and disorganized I will just print it again.  As soon as I can get through the 4th of July week hopefully this month I will have time to try this.

Ian

SylviaH's picture
SylviaH

for some great tasting burger buns.  Lovely color on the crust and tasty add in's...what is parmesan powder and how does the flavor come through?

Nicely written up.

Sylvia

isand66's picture
isand66

Appreciate your kind words and I'm glad you enjoyed my post.

Parmesan powder....my wife bought a few bottles a while ago from some home party.  It's basically parmesan cheese in a concentrated powder form.  They may add a few other spices as well but I don't recall.  You can order cheese powder from www.penzeys.com.  You can certainly add some fresh grated cheese in place of the powder but I would increase it a bit so the flavor comes through.

Regards,
Ian

breadsong's picture
breadsong

Hi Ian, and Sylvia :^)
Ian, those rolls sound delicious and they look great too.
So great they remind me of these beauties Sylvia made.
Now I have a second bar to try to reach!
:^) breadsong

 

isand66's picture
isand66

Thank you so much.  I will have to try Sylvia's as well.  

These did come out very tasty and now I'm making a bunch of hot dog rolls with a similar formula but tweaked just a bit.

Regards

Ian

breadsong's picture
breadsong

Hi Ian,
I made your rolls with some SD and yeast (levain was raring to go, mixed in a bit of extra mashed potato too).


Happy campers, here; enjoyed these for lunch last weekend.
Thanks for sharing!
:^) breadsong

 

isand66's picture
isand66

Sorry for the late reply as I was on vacation in Costa Rica and only just saw this now.  Looks like your adaptation turned out great.  Glad you enjoyed them.

Regards

Ian

Song Of The Baker's picture
Song Of The Baker

Hi Ian.  Those look picture perfect.  Good enough for a high end steak house burger.  Nice!

I just realized that I have yet to try baking buns/rolls.  I find myself wanting to, but then when it comes time to bake, I opt for a loaf.

Enjoy those with a few bevies :)

John

isand66's picture
isand66

Thanks John.

You do need to give some rolls a try.  You won't be disappointed.

Cheers

Ian

evonlim's picture
evonlim

hi Ian, those buns are best of the best! without any doubt, it's delicious. perfect shape, size, color and crumb. i like my rolls dark as well. here is a link to make your own cheese powder :) http://www.splendidtable.org/recipes/crunchy-cheese-puffs?fb_action_ids=678636868819539&fb_action_types=og.likes&fb_source=timeline_og&action_object_map=%7B%22678636868819539%22%3A651610811534528%7D&action_type_map=%7B%22678636868819539%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D

cheers

evon

isand66's picture
isand66

Appreciate your kind words and I'm glad you like my rolls.  Thanks so much for the link to make your own cheese powder and cheese puffs.  I will definetly give it a try at some point.

Look forward to your next post.

This week I'm busy getting ready for 4th of July party as I volunteered to make food including hot dog buns and pretzel rolls.  Hopefully I will have a little time to try something new as well.

Happy Baking.

Ian

evonlim's picture
evonlim

oh yeah.. more buns!! i love pretzel dying to learn .. look forward for your post!!

evon

isand66's picture
isand66

Here are my original posts:

http://mookielovesbread.wordpress.com/2012/12/30/german-pretzel-rolls-laugenweck/

http://mookielovesbread.wordpress.com/?s=pretzel+rolls&submit=Search

They are easy to make.  If you are afraid of the food grade lye you can use baking soda but you may not get as dark of a crust on them.

Mebake's picture
Mebake

What attractive looking buns, Ian! so substancial to hold all the goodies, and yet soft enough for a bun.

You make gorgeous buns, Ian.

-Khalid

isand66's picture
isand66

Always great to hear your kind words Khalid.  While these may not be the healthiest rolls they sure are tasty.  I will have to try a yeast water version and see how that compares.

thanks again.

Ian

Floydm's picture
Floydm

These are gorgeous, Ian.  Would you mind if I featured them up front for a bit?

isand66's picture
isand66

That would be an honor!

thanks

Ian

Darwin's picture
Darwin

They look fantastic to me.  :)

isand66's picture
isand66

Appreciate it.  Thanks

Ian

Skibum's picture
Skibum

I definitely will try this recipe.  In your ingredients, you list European style flour.  Is this the 00 stuff?  Please clarify if you have a moment.

Regards, Brian

isand66's picture
isand66

No, European style flour is a King Arthur Flour invention.  It has some white whole wheat mixed in with wheat flour, and malted barley.  Let me know how it comes out.  You can certainly sub some AP flour and add in some white whole wheat if you have it.  The protein content is about 11.7% which is much higher than 00 style flour.

Regards,
Ian

ghazi's picture
ghazi

Wow, they look amazing. Definatley going to give it a go. delicious

littlejay's picture
littlejay

Preparing to make these and have 1 question:

Why do you boil the milk?

isand66's picture
isand66

Sorry for the late reply.  Was on vacation and didn't see your question. Thai be honest I'm not sure.  I adapted the procedure for this from several other recipes but I will find out and let you know.  I think it has to do with effecting the enzymes in the milk.

isand66's picture
isand66

Here is the reason:

 

There's an enzyme called protease which inhibits the rise of bread. Pasteurization does not reach sufficient temperatures to kill it. So go ahead and continue to scald the milk; your bread will rise better for it.

 Hope that helps.