The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cream Cheese Sourdough Hamburger-Hot Dog Rolls

Isand66's picture
Isand66

Cream Cheese Sourdough Hamburger-Hot Dog Rolls

 It finally feels like summer here on Long Island, so that means it's time to fire up the Barbecue and throw on some hamburgers and hot dogs.  I whipped up a version of a yeasted bun I've made many times and changed it over to use a SD starter and made a few other flour swaps as well.

These ended up great and were nice and tasty and soft but not too soft to hold up to a grilled burger and hot dog.

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Formula

Cream Cheese Sourdough Hamburger-Hot Dog Rolls (%)

Cream Cheese Sourdough Hamburger-Hot Dog Rolls (weights)

 

Download the BreadStorm formula here.

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Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and 350 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), cream cheese and softened butter and mix on low for 6 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 - 2 hours.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 minutes or until the rolls are nice and brown.  

Take the rolls out of the oven when done and let them cool on a bakers rack if you can resist, or slather on some butter and nobody will know!

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Here are some more photos from my garden for those of you who are interested.

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Comments

trailrunner's picture
trailrunner

Your sedums are fabulous ! Love the foxgloves and clematis...not sure of all of the others !!  I don't see barley flakes or walnut oil  in the list of ingredients....I think you mixed two different write ups :)  Easy enough to swap out. I bet those were wonderful ! I use another of your bun formulas all the time and really enjoy them. My grandson loves them and calls them " dammie's buns "...then he looks behind me ....he thinks he is very funny at 4 yrs old. Dammie is his name for me and my husband is tappie. We are quite the pair with that little guy. He would be crazy about your garden as he loves loves plants and you have so many decorations as well.  Thanks for posting another great formula. c

Isand66's picture
Isand66

I updated the post so thanks for pointing that out:).

Glad you are still using a version of one of my other rolls and that's so cute with your grandson!  Love to hear how he would enjoy the garden.  We are always adding new toys and plants and both my wife and myself enjoy it.  Always some project around the yard to work on so never a dull moment!

Wish your husband a great Father's Day.

Regards,

Ian

trailrunner's picture
trailrunner

My husband makes super ones and we have maple syrup from a friend's trees in upper WI so it was a great brunch. The weather has cooled down so it is an excellent day here in AL. We are moving closer to our son and this sweet grandson in August. Have rented a place for a year to see how we like living in the Shenandoah valley. Grandson and I have " dardened" ,he used to leave off the " G", since he was able to walk. He and his Dammie have a great time sniffing and tasting herbs. He would love love your space. I hope to get him going with a nice one at their new home. Will report back on this version of Dammie buns when we finish all the other things I have made. c

Yippee's picture
Yippee

Beautiful breads as always, but you know what, it's your garden that has brought life to your post!  Love them all! Thank you for sharing, and Happy Baking!

Yippee

Isand66's picture
Isand66

i took a bunch of photos just for you :) 

The summer flowers are just starting to get ready to bloom so I will be sure to keep you updated!

I hope you try these rolls when you can as I think your kids would like them for sure.

Regards,

Ian

STUinlouisa's picture
STUinlouisa

Have to try that formula. Great garden mine tends more toward the vegetable end.

Stu

Isand66's picture
Isand66

Thanks Stu

Appreciate the comment.  I hope you give these or a version a spin.  You can use your coconut oil on top to soften them even more.

I have small veggie garden in raised beds that's looking promising.  Last few years my tomatoes have done terrible and died off with very little fruit.  I'm hoping for a bounty year :).

Happay Baking and Father's Day if it applies.

dabrownman's picture
dabrownman

King if Rolls finger prints all over them.too.  Baked oerfectly inside t-and out.

I've got some left over ribs for dinner tonight but I think I would rather have a good hamburger instead or maybe a sausage....we will have to see how hot it gets.....

Hope all is well with you, yours and the gang.  Have a great Father's Day.

Isand66's picture
Isand66

Happy Father's Day to you.

Those ribs sound pretty good to me but you're right.....sometimes a good burger hits the spot and nice smoked sausage works too!

Glad you like the rolls and look forward to your next bake.

Lexi and Max are pooped from running around the dog beach today.  Lexi was swimming in the bay chasing the tennis ball and Max was running up to strangers on the beach and "allowing" them to scratch his belly :).

Happy Happy!

PalwithnoovenP's picture
PalwithnoovenP

They look so soft but hearty at the same time! Did you use a hotdog pan for the hotdog rolls? Also, how did the cream cheese taste because it's a pretty large amount and from the beautiful pictures, I can see it's not a problem for dough development.

Kay gandang hardin... The garden is very beautiful as always both the flowers and the ornaments, everything harmonizes.  First time to see a fox glove in someone's garden, aren't they toxic? The purple flowers in the last picture, we have the same looking ones that are blooming now, I will include them in my next post.

Happy Father's Day!

Isand66's picture
Isand66

Yes, I did use a hot dog pan, but you can easily make these without one.

The cream cheese doesn't add a lot of flavor but makes the dough silky and soft and helps give a soft tender crumb which is perfect for these type of rolls.

Yes you are correct that Fox Glove can be toxic which is why I don't have it in my backyard so the doggies can't get at it.

Look forward to seeing your garden photos as well.  I see you have posted some goodies for Father's Day that I will have to check out.

Regards,
Ian

pmccool's picture
pmccool

Those are the perfect landing place for a well-grilled hamburger, Ian. 

Paul

Isand66's picture
Isand66

Couldn't agree with you more.

Hope you had a great Father's Day yourself.

Regards,
Ian

Skibum's picture
Skibum

Your flowers are also looking awesome!  Well put this one on another long list of to bakes. . . The sour cream is an interesting idea. I haven't grilled a hamburger at home for so long it is time, but only after making a half batch of these beautiful looking buns!

Happy baking! Ski

Isand66's picture
Isand66

Appreciate your kind words.  No sour cream in this one, but cream cheese :).

Hope you get a chance to make these and grill up a nice burger!

P.S. I made what was supposed to be a Focaccia bread by converting one of Peter Reinhart's recipes into a SD version and adding some Caputto 00 flour and Durum.  Unfortunately, the 00 Flour tends to not soak up as much liquid and caused the dough to be too slack.  I ended up with more of a flat bread but the taste was out of this world.  I think I will take a look at your recipe and give that a go next.  This one used the ice water technique and I added caramelized onions, cooked down mushrooms and red peppers and some fresh shaved Parmesan cheese.

Regards,

Ian

Ru007's picture
Ru007

As a vegetarian, the roll is usually highlight of my burgers so I appreciate a good looking burger roll!

Your garden looks beautiful, love it :)

Happy baking

Ru

Isand66's picture
Isand66

Glad you like it and hope you get a chance to try these.  They would work very well with a grilled veggie burger.

Thanks for the garden compliment and happy you enjoyed the photos.

Happy Baking and look forward to reading your next post.

Regards,
Ian

Reynard's picture
Reynard

A few of them over here? ;-) I've got some premium beef mince to turn into burgers stashed away in my freezer - assuming it gets warm and dry enough to drag the bbq out of the garage. If I make my own burger buns, I usually make something like vienna rolls.

Actually, I think these would be good for a pack-up, never mind a burger, as you want something that's not too tough, but that won't go soggy when it sees a slice of tomato... Actually, falafel, humous and salad would be a really good filling...

Glad to see that your weather (and garden) is looking far better than mine. Every time the grass gets dry enough to cut it tips it down with rain again, and so I sit here watching it get longer and longer and the soil getting softer and softer. The one thing that's relishing the rain is my new grape vine - it's a variety called Phoenix, which is a dual wine / dessert grape. It's gotten to the stage where I can start to train it up the garage porch.

Looks like Lexi and Max have been having fun :-) Did a cat show at the weekend with the girls - they both won their title classes and Poppy got a very nice special from one of the judges.

Bests,

W.

Isand66's picture
Isand66

Glad you like the rolls and I agree these would work well with the assortment of goodies you mentioned.

Sorry your weather has been so crappy.  We've been inusually cool for this time of year which is fine with me.  The heat will be here soon enough.

The veggies are looking good and hopefully we will get a bounty of tomatoes and cucumbers and peas.

Hope you weather turns soon and give the furballs a scratch from me!

Regards,

Ian

Sour_Baker's picture
Sour_Baker

I’m confused about the 66% hydration flour. Did you mean that the ap flour is your starter at 66% hydration?

Can I just use my starter as a seed for the levain and just mix it with everything the next day?

Isand66's picture
Isand66

The seed starter is a part of my mother starter that is kept at around 66%.  I broke down the seed starter into its components so you get a more accurate calculation of the total flour and water in the formula.  If your mother starter is a different hydration just adjust the amount of flour and water in the final mix or you can just wing it and you probably won’t notice the difference.  Feel free to pm me if you have more questions.