Crusty Bread Dough experiment and today's lunch

[Saber 4]

Recently a friend of ours gave me a hamburger and a hot dog bun pan and I've been dying to try a batch but I didn't like the work involved in some of the recipes I found online and in the Artisan Bread in 5 Minutes a Day book. So I thought why don't I just use the crusty bread dough and the hamburger bun recipe cooking times and techniques. Here's the dough split into 6 pieces and dropped in the bun pan to rise for 20 minutes.



After 25 minutes in the oven preheated to 350. I forgot to take a picture after they sat for 20 minutes and I brushed them with the melted butter



On the rack cooling for lunch



Cut open after they cooled



Decided to toast them up on the griddle with a little butter cause SWMBO loves a toasted bun



And plated up for lunch with some spicy brown mustard, smoked Jarlsberg Cheese and some of my Canadian Bacon.



Wife said it was a home run and could I have 50 ready for her next quilt guild meeting. I need to get better at portioning the dough more evenly and I think I need a little more melted butter brushed on and to cook them a little longer next time.

[barbquebec]

Looks good,Saber 4...you can send 50 my way also! 8)

[RedJada]

 Great idea Saber and looks like good eats. believe it or not I'm still sitting on this.

http://forum.bradleysmoker.com/index.php?topic=31720.0

Almost a year to date. Seems like the past couple months that package finds some way to stare me down....

[tailfeathers]

Criminey! This may be a curve I will never get ahead of. Couple questions if you don't mind. Do you mix up the dough and cover overnight then divide into 6 portions to raise in the bun pan, or does it get divided up right after you mix it? Here is how I am thinking it would go, tell me if I'm wrong.
1. Mix up crusty bread dough, basic recipe with any additional options.
2. Cover and let sit on counter overnight as normal.
3. Preheat oven to 350F
4. Divide dough into 6 equal portions and place each into a lightly greased (Pam sprayed) hamburger bun pan.
5. Cover with sprayed cling wrap allow to rise 20 minutes.
6. Bake 25 minutes at 350.
7. Remove from oven, brush with melted butter, cool on rack 20 minutes.
8. Slice buns, toast if desired and enjoy as you would a standard burger bun.
Let me know if this looks right or if there are any additions or corrections.
Thanks S4 looks like a winner!


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[Saber 4]

TF I think I have made the right changes to your plan to match what I did. Let me know if something doesn't make sense to you.

1. Mix up crusty bread dough, basic recipe with any additional options.
2. Cover and let sit on counter overnight as normal.
3. Dust surface with flour & do a couple of kneading folds like basic recipe.
4. Divide dough into 6 equal portions and place each into a lightly greased (Pam sprayed) hamburger bun pan. (I am going to weigh the dough and divide by weight at this step in the future)
5. Cover with sprayed cling wrap & allow to rise 20 minutes. (Covering is optional at this step)
6. Preheat oven to 350F
7. Before baking brush with melted butter or egg wash if putting poppy or sesame seeds on top,
8. Bake 25-30 minutes at 350 or until light golden color.
9. Remove from oven, cool on rack 20 minutes.
10. Slice buns, toast if desired and enjoy as you would a standard burger bun.

[tailfeathers]

Perfect! Thanks, can't wait to try them. I'll post some pics. At least I can still do a little light cooking/baking to feed my addiction until I can get out to the smoker!


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[Saber 4]

Perfect! Thanks, can't wait to try them. I'll post some pics. At least I can still do a little light cooking/baking to feed my addiction until I can get out to the smoker!


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Glad to help, I'd have to shovel out to the smokers I couldn't go that long without smoke!

[KyNola]

I'm still trying to figure out how you were actually able to split that gloppy sticky dough into 6 pieces. :o

[Saber 4]

I'm still trying to figure out how you were actually able to split that gloppy sticky dough into 6 pieces. :o

I use a healthy batch of bench flour and it gives it a drier exterior, then when I split them off I flip the cut sides onto the bench flour so they don't stick to my hands when I form the rounds.