Cornmeal Burger Bun
I love the tiny crisp cornmeal on top of the crusty bun as I bite into it and the
the pillow soft bun on the inside...I think this is my 'go to' bun form now on.
the pillow soft bun on the inside...I think this is my 'go to' bun form now on.
I dolloped some butter inside the hot bun and I'm done. I'll leave the boys to stuff theirs with burgers.
This recipe makes 16 bun, you can refrigerate the balance and heat it up the next day in the oven for 10 min on a lower temperature. The one thing I forgot to do was to tap the top of the bun down while the buns are proofing else you'll get a very high rounded rolls like mine.
For Dough:
2 ¼ C. warm water, divided
1/3 C. yellow cornmeal, medium ground
¼ C. granulated sugar
3 Tbs. vegetable oil
2 tsp. salt
4 ½ tsp. instant yeast [from 2 (1/4 oz.) packages]
2 eggs
6 to 6 ½ C. all-purpose flour
For Topping:
1-2 Tbs. unsalted butter, melted
1-2 Tbs. additional cornmeal
In a medium sauce pan, combine 1 3/4 C water, cornmeal, sugar, oil and salt.
This recipe makes 16 bun, you can refrigerate the balance and heat it up the next day in the oven for 10 min on a lower temperature. The one thing I forgot to do was to tap the top of the bun down while the buns are proofing else you'll get a very high rounded rolls like mine.
For Dough:
2 ¼ C. warm water, divided
1/3 C. yellow cornmeal, medium ground
¼ C. granulated sugar
3 Tbs. vegetable oil
2 tsp. salt
4 ½ tsp. instant yeast [from 2 (1/4 oz.) packages]
2 eggs
6 to 6 ½ C. all-purpose flour
For Topping:
1-2 Tbs. unsalted butter, melted
1-2 Tbs. additional cornmeal
In a medium sauce pan, combine 1 3/4 C water, cornmeal, sugar, oil and salt.
Cook and stir over medium heat until mixture boils, about 9-11 minutes.
Cool the cornmeal mixture at room temperature until it tempers between 54 deg cel. Scoop the cornmeal mixture into a large mixing bowl.
Stir the yeast mixture into the cornmeal mixture to combine.
Add eggs to the mixture, whisking well to fully incorporate them to form a batter.
Gradually add the flour one-half cup at a time, mixing well in between additions, to make a soft dough.
Bake the buns for 18-20 minutes or until golden brown and crisp on the outside. Transfer the buns immediately to a wire rack to cool.
Once buns are cool, split them in half with a serrated knife. Lightly toast the inside surface of the buns on a hot griddle or grill prior to topping them with a really great burger or other grilled meat.
Enjoy...jue
recipe from comfortably domestic
Cool the cornmeal mixture at room temperature until it tempers between 54 deg cel. Scoop the cornmeal mixture into a large mixing bowl.
Stir the yeast mixture into the cornmeal mixture to combine.
Add eggs to the mixture, whisking well to fully incorporate them to form a batter.
Gradually add the flour one-half cup at a time, mixing well in between additions, to make a soft dough.
Turn dough onto floured cutting board or work surface. Knead the dough by hand until it becomes smooth and elastic, about 6 to 8 minutes.
(The dough may also be kneaded for 2-3 minutes in the bowl of an electric stand mixer (set to medium-low speed) that has been fitted with a dough hook attachment.
Once the dough is elastic, tuck the top of the dough underneath it, turning it one-quarter turn, and repeat the process to form a smooth ball. Place dough ball into a large, lightly oiled bowl, turning it once to coat the top.
Once the dough is elastic, tuck the top of the dough underneath it, turning it one-quarter turn, and repeat the process to form a smooth ball. Place dough ball into a large, lightly oiled bowl, turning it once to coat the top.
Cover and the bowl first with plastic wrap, then a clean hand towel, and let rise in a warm, draft-free area until doubled in bulk, about 45 to 60 minutes.
Push down dough. Use a sharp knife or bench scraper to cut dough into 16 equal pieces. Shape the pieces of dough into 16 balls.
Push down dough. Use a sharp knife or bench scraper to cut dough into 16 equal pieces. Shape the pieces of dough into 16 balls.
Place balls of dough about 4 inches apart on the prepared baking sheets.
Slightly flatten the balls with the palm of your hand to better resemble buns rather than rolls.
Brush each bun with melted butter and then sprinkle them with additional cornmeal.
Preheat the oven to 180 degrees c. Line several baking sheets with parchment paper. let the buns rise uncovered until doubled, about 30 minutes.
Slightly flatten the balls with the palm of your hand to better resemble buns rather than rolls.
Brush each bun with melted butter and then sprinkle them with additional cornmeal.
Preheat the oven to 180 degrees c. Line several baking sheets with parchment paper. let the buns rise uncovered until doubled, about 30 minutes.
Bake the buns for 18-20 minutes or until golden brown and crisp on the outside. Transfer the buns immediately to a wire rack to cool.
Once buns are cool, split them in half with a serrated knife. Lightly toast the inside surface of the buns on a hot griddle or grill prior to topping them with a really great burger or other grilled meat.
Enjoy...jue
recipe from comfortably domestic
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