Memorial Day Hamburger Buns
Today we had a large barbeque party with our various neighbors and their children and dogs (it was our dog's 10th birthday). So, I just had to make Hamburger buns and hot dog rolls.
On Friday, when my other baking was going on, I did a quick trial run with Hamelman's recipe. They were OK, but for the production run I made two changes:
- Upped the butter to 15% (from 8%)
- Used a wash from one egg and some milk to glaze
I made 4.3 lb of dough, and used 3 oz per bun, making 22 buns. The original recipe calls for shaping by rolling out a preshaped (mini) boule. That hadn't worked out so well for me, so for production I made nice tight mini boules, and flattened them a little (but not all the way). I used the milk/egg wash, added some sesame seeds, and baked for 15 minutes at 400F. For the hot dog buns I shaped like mini baguettes, except rolled them a little so they were even. Both were a great success.
Since I was baking again, and my guests on Saturday ate all my Spinach Cheese Boule, I made another one today as well. Used a 4 sided cross cut slashing which worked out much better. Again, half is gone already!