Top off a great burger with homemade bun

Published 6:12 pm Tuesday, June 26, 2007

With the Fourth of July only and, rain or shine and no matter what, exactly one week away, I don’t think it’s a single second too soon to start nailing down first-rate Fourth fodder.

So, you get your nibbles and nips, salads and desserts all figured out. That just leaves you holding the bag on the burgers, brats, franks and/or dogs and their go-with toppings. Easy, peasy.

But, hold it! How about the buns? Are they, and don’t laugh here, a top priority with you?

Well, they are with me. As far as I’m concerned, a really great bun is as much an integral part of the program as any filling/topping it could possibly wrap itself around, so here we go.

For those of you who are with me on this critical issue, I’ve snaffled two bun recipes. One will, using any of several methods, make either burger buns or dog holders. The other recipe? It, too, comes with preparation options, but makes only round, shaped burger buns. On the other hand, it contains NO gluten. No milk, either.

Best yet, there’s still time to make a batch or two, even three, of whichever, and then freeze them to haul out the morning of July 4th.

Yay, hurray! Thanks to the folks at Red Star Yeast, heavenly homemade buns for everybody!

Burger buns

3/4cup milk

2tablespoons oil

1egg, at room temperature

1tablespoon sugar

1teaspoon salt

3cups all-purpose flour

21/2teaspoons Red Star active dry yeast

Bread machine method: Have liquid ingredients at 80 degrees and all others at room temperature. Place ingredients in pan in order listed by manufacturer. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading, making adjustments, if necessary. At end of cycle, remove dough; follow shaping and baking instructions.

Mixer methods: For the dry mixture, combine yeast, 1 cup of the flour and other dry ingredients. Heat milk to 120 to 130 degrees.

Hand-held mixer method: Combine dry mixture, milk and oil in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand mixer method: Combine dry mixture, milk and oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food processor method: Put dry mixture in processing bowl with steel blade. While motor is running, add egg, milk and oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover, let rise until dough tests ripe.

Shaping and baking: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet; flatten to a 4-inch diameter. Cover; let rise until indentation remains after touching. Bake in preheated 400-degree oven 10 to 12 minutes. Remove from cookie sheet. Cool.

Makes 6 buns.

Hot dog variation: Shape each piece into a 4-by-6-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased cookie sheet. Let rise and bake as directed above.

Makes 6 buns.

Hamburger buns (gluten free, milk free)

11/4cups water

3/4cup whole eggs

3tablespoons each vegetable oil and honey

1 1/2cups garfava bean flour

1/2cup cornstarch

2/3cup tapioca flour

1/3cup rice flour

1tablespoon xanthan gum

1 1/2teaspoons salt

21/4teaspoons Red Star active dry yeast

Bread machine method: Have all ingredients at room temperature. Combine water, eggs, oil and honey; pour into baking pan. Thoroughly blend dry ingredients (including yeast). Do this either in a bowl with a wire whisk or shake together in a gallon-size, self-sealing plastic bag. Add to liquid ingredients in the baking pan. Select the dough cycle, but stop the machine as soon as the mixing is done; do not allow dough to rise in the machine. Grease hamburger bun cups or English muffin rings and place on greased baking sheet or baking sheet lined with parchment paper. Spoon batter into rings; smooth tops. Cover; let dough rise approximately 30 minutes. Bake at 375 degrees for 15 minutes, until tops are golden brown. Cool on rack. Remove from rings after 10 minutes.

Makes 8 buns.

Mixer method: Heat water to 110 to 115 degrees and pour into mixing bowl. Add yeast and allow to hydrate for 5 minutes. Add eggs, oil and honey to water and yeast. Thoroughly blend dry ingredients (except yeast). Do this either in a bowl with a wire whisk or shake together in a gallon-size, self-sealing plastic bag. With the mixer on a low speed, gradually add to liquid ingredients until all dry ingredients are well blended. Beat on medium speed about 5 minutes. Grease hamburger bun cups or English muffin rings and place on greased baking sheet or baking sheet lined with parchment paper. Spoon batter into rings; smooth tops. Cover; allow to rise approximately 30 minutes. Bake at 375 degrees for 15 minutes or until tops are golden brown. Cool on rack.

Makes 8 buns.

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