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Big Soft Hamburger Buns by Lina

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  • Big Soft Hamburger Buns by Lina

    Lina
    Posted March 28, 2006 05:32 AM

    This recipe turned out awesome!! Huge buns LOL!

    BTW. I made these in the bread machine.

    Big Soft Hamburger Buns


    These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns! The recipe is from Sunset Breads (1995)

    9-12 servings
    2 hours 40 minutes 17 mins prep
    1/2 cup instant mashed potatoes
    1 cup boiling water
    2 1/4 teaspoons active dry yeast
    1/4 cup warm water
    1 cup small curd cottage cheese
    1/4 cup sugar
    2 tablespoons vegetable oil
    1 egg, slightly beaten
    1 teaspoon salt
    4-4 1/2 cups flour

    Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy.
    Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed #1) flour until a soft dough comes together to form a smooth ball.
    Knead 9-10 minutes (in KitchenAid stand mixer on medium speed #2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness.
    Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled.
    Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth.
    Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy.
    Bake at 350 for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.
    NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

    Here's a pic of the bunn! HUGE LOL
    http://img.photobucket.com/albums/v109/Linajac/BB.jpg

  • #2
    Another great recipe find by Lina!

    Pic -

    http://i20.photobucket.com/albums/b202/sltrax/buns3.jpg

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