burger buns homemade
February 19th, 2019 | main dishes
A burger is only as good as its buns. If you want to prepare “fast food” at home, then please with homemade bread rolls. Everything else is not worth the effort. And hey, then it’s almost “slow food”. Here is the recipe for the best burger buns in the world…
This post has been planned for a long time for today. Well, last Saturday, I was visiting bread sommelier Wolfgang Heyderich in his bakery and now, I do not even know if I can call these burgers rolls the “best in the world” any longer. After what I learned there about dough handling, and bread qualities, I have become quite meek with my rudimentary baking skills…
Nevertheless, I have the recipe for ages in my notebook. And we always loved the buns with a variety of fillings. Yes, O.K., the 6 yolks are maybe a small material battle… admittedly. But I always use the egg white elsewhere, for example for Amaretti biscuits (I’ll upload the recipe for that soon).
Anyway, they are wonderfully yellow, wonderfully fine-pored, and simply delicious. Have fun with baking and enjoy your burgers!
Burger buns homemade
(makes 12 small rolls)
AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT
The rolls can be frozen very well, for example, for a barbecue party or a children’s birthday.
Airtight packed in freezer bags you can keep the buns for some weeks. After thawing, moisten with water and bake briefly at 200° C until they are crispy or roast the halves in a contact grill or on the charcoal grill.
Tags: Leave me a message
Asparagus Bread Salad with Parma Ham
The German classic “asparagus with ham” has been modified into an Italian-inspired crunchy asparagus bread salad. Of course, no smoked ham is used for this salad, but fine Parma ham. Fresh spring wild herbs, fruity-sweet pieces of melon and juicy mozzarella cheese round off this recipe.
read more
Vanilla Quince
Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!
read more
Monkfish – an extraordinary fish dish
Monkfish is generally a delicacy, no question. In this recipe the solid fish comes with black, sea-aromatic spaghetti. Together with the tomato sauce, which is deglazed with vodka and refined with vanilla, the plate convinces by strong, bright colors, phantastic flavors, bite-proof fish and very special pasta – all topped off with a little fresh mint. A feast for all senses!
read more