Make these in your bread machine as Moomie does, or by the manual/mixer method as I do. The key to success is to remember that soft rolls require soft dough. It's easy to double---everything can be increased by the same proportions.
Yields 8-10 buns or one 8-1/2x4-1/2 loaf
3 1/4 cups all-purpose flour (King Arthur's) *
Manual/Mixer Method: In a mixing bowl, place flour, sugar, yeast, onion flakes or onion powder if used, and salt; mix well with paddle attachment of mixer. Add egg and melted butter; begin mixing on low with paddle attachement. Gradually add water; mix dough until well-combined. If kneading by hand, turn dough out onto a well-floured surface and knead about 15 minutes or until smooth and elastic (dough should still be quite soft). If kneading by mixer, change to dough hook and knead 3-4 minutes, adding flour or warm water as needed, until dough is soft, smooth and elastic. Place dough into an oiled bowl; cover with plastic wrap and set aside until doubled in size.
Bread Machine Method: Place ingredients into bread machine in the order required by manufacturer. Let the machine run its complete cycle. Turn out onto floured surface and knead by hand 1-2 minutes until dough feels "right".
Divide the dough into 8 or 10 pieces. Moomie says "Slap the dough 4-5 times into bun shape, about 7" in diameter"; or shape into rounds for dinner rolls. Put buns on a lightly oiled cookie sheet and let rise about 30-40 minutes. Bake in 375-degree oven 12-15 minutes or until golden.
For burgers, split buns horizontally, butter cut surfaces and fry in butter in a large skillet.
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved