This week's bread experiment involved buns - hamburger buns, to be exact. I recently placed an order with King Arthur Flour and was cruising the website when I saw their recipe, followed by rave reviews. It's kind of cold out today and work has been slow, so I decided to snuggle-in and make a batch.
Just like the hoagies, these little guys were easy, with a first rise of 1-2 hours and a second rise of one hour. I love that the door was left wide open when it comes to customizing your toppings - I chose to bake a variety pack of sesame, poppy, garlic, onion, and everything...hey, we like things zesty around here.
I'm so tickled that they came out so great. Nice and soft and not too tall - I hate when you get a burger bun and they're too big to sink your teeth into. I think I'll serve these puppies for dinner with some grilled chick'n, onions, and peppers with a slice or two of swiss cheese. Maybe a little lettuce, tomato, onion, and mayo to top 'em off?