Monday, November 12, 2018

Up Your Game...



 ONION-DILL HAMBURGER BUNS

This originally was supposed to be a braid, but I needed some hamburger buns for company - whatcha gonna do?  These turned out to be perfection, albeit slightly rustic...no matter, they really are delicious.

Make them as big or small as you want, these fluffy buns stand up to the toppings of that beautiful burger!  And, if you are a fan of onion...prepare for your house to smell like heaven!

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Print Recipe


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1 (1/4 ounce) pkg active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 cup sour cream - ROOM TEMP
1 egg
2 tablespoons softened butter
1 1/2 teaspoons salt
1/3 cup finely diced onion
1 teaspoon dill weed (add more if you prefer)
2 1/2-3 cups all purpose flour (I used 1/2 c of that as whole wheat)

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In stand mixer (like a Kitchenaid with dough hook) or big bowl, dissolve the yeast and sugar in the warm water.  Give it a few minutes to see if it foams up, then add the sour cream, egg, butter, salt, and 1 cup of flour.  Mix for two minutes.  Add in the onion and dill weed until well mixed.  Mix in enough of the remaining flour to make a soft dough.  At this point you can turn it out on a floured board and hand knead for 6-8 minutes, or continue in the mixer (adding flour if it gets too sticky) for another 2-3 minutes.  Place in a greased bowl and cover with plastic wrap.  Allow to rise until doubled.

Punch down and form into either a braid/loaf or buns.  I got 10 fairly good sized buns out of this batch. Let rise until almost doubled.  Bake in a 350 degree oven for about 20-30 minutes or until golden brown.  I always run a stick of butter over them hot out of the oven - just because.


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