Friday, January 6, 2017

Shiny Hamburger and Slider Rolls

     Fancy Burger Rolls!
     Shiny burger rolls have been a trendy item at gourmet burger stands in recent years.  These rolls are fairly easy to make.  They can be portioned and shaped as slider rolls too.  
     Shiny Hamburger Rolls and Slider Rolls:
     This recipe yields 3 medium size hamburger buns and 6 slider rolls!     
     Bread Flour is used in this recipe.  All Purpose Flour will not produce the same texture.
     • This recipe is kind of like a simple brioche, but oil replaces butter.  
     • The egg can be beaten into the dough after the dough is mixed to create more texture.  
     • A portion of the water can also be replaced with milk to to enrich the dough. 
     This recipe is written for an electric mixer with a dough hook attachment! 
     Step 1:  Place 1 tablespoon of dry yeast or 2 tablespoons of fresh yeast in an electric mixer bowl.
     Add 1 cup of lukewarm water.  (115ºF)
     Dissolve the yeast. 
     Step 2:  Add 1/4 cup of sugar.
     Let the yeast activate undisturbed for 5 minutes.    
     Step 3:  Add 1/3 cup of vegetable oil.
     Add 1 egg.
     Add 3 cups of sifted bread flour.  
     Let the flour float like an island!
     Place 1 teaspoon of sea salt on top of the island of floating flour.
     Step 4:  Place the mixer bowl on an electric mixer.
     Attach the dough hook.
     Set the mixer to a medium low speed and start mixing.
     Step 5:  When a loose wet dough forms, add 1 tablespoon of bread flour at a time, till a soft dough texture is achieved and the dough starts to gather on the hook.  (about 2 to 4 tablespoons)
     Step 6:  Bench the dough on a lightly floured countertop.
     Step 7:  Cut the benched dough into portions.  (Golf ball size portions for slider bun rolls.  Tennis ball to baseball size for burger buns.)
     Step 8:  Tuck and roll each portion into a smooth ball shape.
     Step 9:  Place each dough ball on a parchment paper lined baking pan with the smooth side facing up.  (Space the larger rolls 3" apart and space the sliders rolls 2" apart.  Slider roll portions will finish faster than the larger hamburger rolls, so the different size rolls should be placed on separate pans.)
     Step 10:  Let the dough rest and proof for 10 to 12 minutes at room temperature.  (Do not proof the shaped dough portions over a warm oven or in a proofing box!)
     Gently brush each dough ball with plain egg wash.  
     Step 11:  Bake in a 425ºF oven for 10 to 12 minutes.  (Check the rolls at 8 or 9 minutes.)
     When the burger and slider rolls are a shiny light brown color, then they are ready.
     Step 12:  Allow the rolls to cool and stale for 30 minutes before cutting them open.
     *The shiny burger and slider rolls should be reheated before serving.
     Be sure to handle the finished shiny burger rolls gently, because the shiny finish is easily damaged.  Shiny rolls cannot be stacked on top of each other or dumped in a bag.  The rolls have to be stored side by side!

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