The Fresh Loaf

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Hamburger Onion Parmesan Rolls Vs. 2

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isand66's picture
isand66

Hamburger Onion Parmesan Rolls Vs. 2

  Finally the weather is starting to turn and actually feel like Spring after one of the longest and coldest winters we have had in a long time.  It was time to fire up the grill and make some hamburger and hot dogs to really make it feel like a new season.

I decided to use the basic formula for my popular Onion Parmesan Rolls which I posted about here but change things up a little.  I didn't have any cheese powder left so I used some fresh shaved Parmesan which certainly could only help matters.  I also wanted to use some Caputo 00 flour in place of some of the European style flour.  The idea would be to make the rolls a little harder similar to the German style rolls I had made last year which came out just like Kaiser rolls.  I also added some fresh ground Red Winter Wheat and since I didn't have Durum flour I used the grainier Semolina version.

The other main change I made to the recipe was to use minimal mixing and stretch and folds along with a bulk fermentation in the refrigerator.  I was going to bake these the next day, but I caught the stomach flu so the dough rested for 2 days before I finally had the strength to bake them off.

I also increased the hydration by adding 144 grams additional milk to compensate for the thirstier Caputo 00 flour as well as the freshly milled whole wheat and spelt.

If you want a soft fluffy roll than don't use this recipe, but if you want a nice semi-hard style roll that goes great with a burger than you will like this formula for sure.  I've been eating them for breakfast everyday this week with a little cheese or butter and I'm sorry that I just ate the last one a few minutes ago.

Closeup

Hamburger Onion Parmesan Buns Vs.2 (%)

Hamburger Onion Parmesan Buns Vs.2 (weights)

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 let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2-3  hours until the dough is nice and puffy and has completely doubled from the original size.

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 2 hours until the rolls have almost doubled in size and pass the poke test.

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.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

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

 

 

Comments

bbegley's picture
bbegley

Yes please.  Looking tasty.

isand66's picture
isand66

Thanks.  Wish I could send you a few but alas I ate them all :).

dabrownman's picture
dabrownman

I'm not sure how many recipes you have come up with but they have all turned out well enough to hold just about anything worth eating :-)  These are no exception.  We like then a lot.  Can't remember the last time you used yeast but I bet it was a roll:-)  Well done and Happy Baking

Lucy says hi to Lexi and Max and the 5 other apprentices.

isand66's picture
isand66

Well you know a hamburger or hot dog on 2 slices of sourdough just doesn't quite work :0.  Nothing like a good roll to wrap around a good rare burger.  I would have used a starter but I didn't have time to wait to refresh it so once in a while IY has to make do.

Glad you liked them and look forward to your next creation.  I'm dying to start smoking some ribs and brisket now that the weather is turning nice finally.  They just opened up a BBQ joint down the road and it was very disappointing and really necessitates me starting up the smoke machine.

I have a high hydration WW mixed in with some rye and spelt and caramelized onions in the refrigerator.  I am looking forward to seeing how this one turns out.  I tried to sift out some of the bran from the freshly milled WW but I barely got any of it.  Have to play around with the settings to get a bigger grind.

Woof woof to Lucy from Max and Lexie.

Ian

PMcCool's picture
PMcCool

What with mulching, and visiting with neighbors, and other activities, we never got around to firing up the grill today, even though it was a lovely day.  Had we done so, though, I'm sure that these rolls would have gone very well with the hamburgers that we would have grilled.

Paul

isand66's picture
isand66

Thanks Paul.  I'm sure you will have some burgers grilling soon enough.

Regards

ian

Syd's picture
Syd

Those look  really good Ian.  Nice mix of flours you are using there and that dehydrated onion must add flavor, too.  Are you using the free edition of BreadStorm or did you buy it?

Best,

Syd

isand66's picture
isand66

Hi Syd,

Thanks for your comment and these do taste real good especially toasted or grilled.

I am using a beta test version on my IPAD and the free version on my IMAC. So far I'm enjoying using it.

Regards,
Ian

trailrunner's picture
trailrunner

Your buns appear in my kitchen all the time :)  Well...variations of your original bun formula. I made 18 of them the other day with a kamut/AYW starter fed 2x and a white starter also, used some of each. I use my whey and homemade kefir cheese. I have 15 of them cooling now. Only kamut starter/AYW and white with WW and Semolina in the dough and kefir cheese and whey...in other words...your buns live on and on. They are amazing with my falafel and tahini sauce . You wouldn't believe how tender and terrific they taste. I  send these home with my "chef" son all the time as grand baby calls them " dahmie's baps " !  . We love your buns Ian :) c

isand66's picture
isand66

Thank you Caroline so much!  I am so glad you were able to use my formula as a starting point.  Your versions sound awesome.

Happy Baking!

Ian

trailrunner's picture
trailrunner

Tonights were the best yet. I have taken to feeding my starter with YW only and then whatever flour I want to feature in my formulas. It makes for an amazing rise and crumb. The butter and sour milk in this batch along with the kefir cheese made for an incredibly rich flavor that was exceptional with the falafel. 

Next time I make them I shall post pics. Several of your formulas have been jumping off points , I need to revisit the date/pecan bread and try some new versions. Thanks for being so inspirational...the "bun master" :) c

isand66's picture
isand66

I received an email with the content of your comment but on the site it got cut off.  Anyway, I'm glad I can inspire you and I love the sound of your last batch of rolls.

Regards,
ian

Song Of The Baker's picture
Song Of The Baker

Hey Ian.  I always love seeing your buns...er....no...anyway.  Not too many bakers here post their buns, so it's nice to see.

There is no way to word that any less pervy.

Brings me inspiration for this summer burgers...thank you!

John

isand66's picture
isand66

No comment on the "buns"....:) but glad you like them.  Wish I had more left so will have to make another batch soon after I finish baking my latest concoction.

Regards,
Ian