It isn't a coincidence that there are no cake or cookie recipes on this blog. I am not a baker. Know this before going into the recipe below. The buns came out pretty dense. Like a hybrid between biscuits and breads.
When I make something from scratch that I usually buy from the store and it doesn't come out like the store bought item, it always makes me think: what if my home-made item is how it's supposed to taste. Like everything used to be homemade, bread was usually homemade. Then these factories and stores started making the bread. People bought the bread and thought "hey, this isn't as good as my dense homemade buns, but it's so much easier to buy these light airy buns so I shall continue to purchase these goods instead of making them".
A couple of generations later, we are used to the light and airy buns. We love the light and airy buns and that is how a bun should be to us. So we try to make it from home, get back to our roots, and we end up with this dense bun that feels off. But the dense buns were originally right(!) and the factories were just wrong for so long that they became the new right!
Or you know...I just kneaded it too long...or not long enough. I'll do some googlin'.
Sloppy Joe's
Adapted from Everything Emily Eats
Serves 4
- 1 tablespoon butter
- 1 pound ground beef/turkey
- cumin, chili powder, garlic powder, onion powder
- 1 medium onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 3/4 cup water
- 3/4 cup ketchup
- 3 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon dijon mustard
- kosher salt and freshly ground pepper
- Buns and cheddar cheese for serving
In a medium skillet melt butter and add the meat. Throw in a couple of shakes of cumin, garlic powder, chili powder, and onion powder. Break apart the meat as it browns. Once brown remove the meat to a plate.
Add in the onion and bell pepper to the skillet. Cook until soft then add the garlic. Cook a minute more then add the meat back to the pan. Combine and cook for another 5 minutes.
Stir in the rest of the ingredients, combine well. Taste, adjust, then let simmer for 15-20 more minutes. Everything should be well combined and will thicken up.
Serve with cheddar cheese between buns.
Brioche Burger Buns
Adapted from Smitten Kitchen
Makes 8 buns
- 1 cup water
- 3 tablespoons milk
- 2 teaspoons active dry yeast (one packet)
- 2 1/2 tablespoons sugar
- 2 large eggs, divided
- 3 cups bread flour
- 1/3 cup all purpose flour
- 1 1/2 teaspoon salt
- 2 1/2 tablespoons unsalted butter, softened
- sesame seeds
In a glass measuring cup, combine water and milk. Microwave for 30 seconds until warm. Then add yeast and sugar. Let stand for 5 minutes and it should get foamy.
In a large bowl or kitchen stand mixer bowl, whisk flours and salt. Add butter and rub into flour with your fingers. Stir in yeast mixture and one beaten egg and combine until dough forms (I did this with the stand mixture).
Knead the dough on a clean and floured service for 8 minutes. The sticky the dough, the less tough the buns will be so don't add flour while kneading.
Shape the dough into a ball, return to bowl, and cover with plastic wrap. Keep in a warm place for 1 to 2 hours until dough has doubled.
Line a baking sheet with parchment paper. Divide the dough into 8 balls and place on parchment paper 3 inches apartment. Spray plastic wrap with nonstick spray and cover buns. Keep in a warm place for 1 to 2 hours so buns can rise.
Set a large shallow pan of water on the oven floor. Preheat the oven to 400 degrees F with the rack in the center. Beat an egg, and 1 tablespoon of water and brush on top of the buns. Sprinkle with sesame seeds.
Bake, turning baking sheet halfway through baking, until tops are golden brown (about 15 minutes). Transfer to a cooling rack to cool completely.
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