Dinner tonight was a last hurrah of summer: miniature slider burgers on homemade buns, served with sweet potato fries, carrots, and a plum from the produce stand.
It was the second time I’ve made the buns (this week!), and Rebekah and I both agree that the only way we’ll ever eat a sandwich again is if it’s on one of these buns.
(Adapted from here; makes 16 buns)
- 3 1/2 cups flour (I use 2 cups whole wheat flour, and 1.5 cups all purpose white flour)
- 2 tsp. active dry yeast
- 3 Tbsp. nonfat dry milk
- 2 Tbsp. sugar
- 1 1/2 tsp. salt
- 1/4 cup butter, softened
- 2/3 cup lukewarm water
- 1/2 cup lukewarm milk
In a large bowl, combine all the ingredients and knead until you have a soft, smooth dough. If you need to, add some more flour. Shape the dough into a disc, place it in an oiled bowl, cover it with a towel, and let it rise in a warm place for about an hour or until it doubles in size. (I put mine in the oven with the light on.)
Once it has doubled in size, gently deflate it, and divide the dough into 16 equal pieces. Round each piece into a smooth ball, and arrange the buns in lightly grease 9″ round cake pans, 8 buns to a pan. Let them rise, covered, for another hour, until they’re crowded against one another and quite puffy.
Uncover the buns and bake at 350 degrees for 22 to 24 minutes, until golden brown. Remove the buns from the oven and brush with the melted butter.
For our burgers, we shaped small patties and seasoned them with salt and pepper. We grilled them on the George Foreman grill, and added melted sharp white cheddar cheese, mustard, ketchup, lettuce, and tomatoes from the produce stand.
The recipe for sweet potato fries is from here. I’ve tried several different recipes for them, but I like this mixture of paprika and cinnamon, and I think the method of coating the fries in a plastic bag is the best way to ensure even coverage. Rebekah and I opted for softer fries, so we kept an eye on them and took them out of the oven before they became too crispy.