Continuing with my foray into yeast breads, I made some fantastic burger buns last weekend! I used this recipe for "Light Brioche Burger Buns" as my starting point, and well, I just have to say . . . brioche buns are where it's AT.
I didn't follow the recipe exactly as written, of course -- is anyone else, like me, incapable of doing that? :) I made the following changes:
1. subbed 1 1/2 cups whole-wheat bread flour for the white bread flour
2. melted the butter and added it to the liquid ingredients, instead of rubbing it into the flour
3. used buttermilk instead of milk
and I would make the following change in the future:
4. using 3 ounces of dough (instead of 4) per bun, yielding more, smaller buns
(I tend to find that, in general, more, smaller yields out of single-serving bread products works better for me. Does anyone else find that most bagels, English muffins, rolls, buns, etc. are too large?)
Since we enjoy a lot of veggie burgers at our house, (they are an easy make-ahead meal, as I can make the base over the weekend and fry up a couple of patties for dinner on our busy weeknights, and because John loves them,) I see these buns becoming a mainstay in my freezer.
I've recently pulled back from blogging even more -- have you noticed? I'm not exactly sure why, except that I don't feel like I have much new to say these days. I still enjoy cooking as much as ever, and still take pictures of my meals, I just post them to Facebook lately. Please "friend" me if you want to see what we've been eating! (And growing! Our garden is expansive this year -- so much fun!) I'll still blog occasionally when I feel like I have something new and exciting to share, and I may return to blogging more frequently again in the future, but for now, I'm scaling back. :) See you!