lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, November 24, 2014

Cheddar Hamburger Buns

Cheddar Hamburger Buns
So this time next week you should have tons of leftover turkey. And these buns would be perfect for leftover turkey sandwiches, you don't even need to add cheese. Of course C and Miss F feel the need to add cheese to everything, mostly two slices if allowed. I actually served leftover chipotle pork on these rolls with barbecue sauce and the next day I had them as crabcake sandwiches with my mom's famous crabcake sauce. They worked great for both meals and I plan to be whipping up another batch for Thanksgiving leftovers. Miss F adored these rolls! Thanks to Confections of a Foodie Bride for the amazing recipe.
Cheddar Hamburger Buns

2 ¼ teaspoons yeast
1 cup lukewarm water
2 tablespoons vegetable oil
2 eggs
3 tablespoons sugar
3 ¼ cups flour
1 teaspoon salt
6 ounces sharp cheddar, shredded

Add warm water to the bowl of the stand mixer and sprinkle the yeast over top. Let sit for 5 minutes, until frothy. Add the, oil, 1 egg, and sugar to the bowl. Add the flour, salt, and cheese and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the tablespoon. Increase speed to medium and knead the dough for 5 minutes. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 ½ hours. Line a baking sheet with parchment paper or a Silpat. Turn out the dough onto a lightly floured surface. Divide the dough in half, divide each halve in half and then divide the quarters in half again, you will have 8 buns. Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1 inch apart. Cover with a damp towel and let them rise for 20 minutes + oven preheating time. Preheat oven to 350 degrees. Whisk the remaining egg with 1 tablespoon water. Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool 10 minutes before slicing and serving. Store leftovers in a zip-top bag at room temperature.
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Mom said...

Absolutely Heavenly!627

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Carol at Wild Goose Tea said...

My Thanksgiving is tomorrow. But these buns do look purrrrfect for all that lovely leftover turkey.

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