Moomie Buns by beabaker

[rottiedogs]

Moomie Buns
Submitted by beabaker on October 13, 2010 at 2:24 pm

DESCRIPTION
Hamburger Buns

SUMMARY
Yield 0 File under Buns/Rolls

INGREDIENTS
1 c water
• 2 tbsp butter or margarine
• 1 egg
• 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp salt
• 3 tsp instant yeast

INSTRUCTIONS
Reply by frick on September 17, 2010 at 6:34 pm

Here it is (from the Old Baking Circle). What is a shame is that it probably has been transferred to this site but there is no way to search for it! I am also going to post the link to the Old Baking Circle since you can still search for many thousands of wonderful recipes there. This is NOT the site we are on now. A shame what is happening to all that wonderful content. Here's both the line and the recipe.

http://www.bakingcircle.com/msgboard/index.jsp?pv=111

Moomie's Famous Burger Buns, 4/2003

• Hamburger Buns
• 1 c water
• 2 tbsp butter or margarine
• 1 egg
• 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp salt
• 3 tsp instant yeast

• Place all ingredients in your bread machine. Select dough. Allow to run cycle.
• Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It maks a light onion-y flavor that it wonderful!
• When I do these for burgers, I split the bun, butter, and fry in a skillet til brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!

• Moomie's Food Processor Buns (directions by Karen Noll)

• Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.

• Add the egg and butter or margarine, and pulse briefly again to combine.

• With the motor running, add the water (90 – 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.

• Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.

• Continue with directions for shaping and baking.

• Notes:
• To include your favorite variations:
• - Dry flavorings (like onion powder or Penzey’s Foxpoint seasoning) should be added with the flour
• - If you are using honey or molasses instead of sugar, add with the butter and egg

• Thanks Karen! ---Moomie

comments
Submitted by lmselph on Mon, 2010-11-22 00:51.
this is the recipe we have used in our pain de mie pan for sandwich bread for many years ever since I first got it off the old forum. One of my favorites.

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