Recipe: slider buns
My brain just registered that the Superbowl is this weekend. I knew something was up when I began to see lots of Superbowl party foods posted around the food blogosphere. I’m slow on the uptake sometimes, but I have been really busy getting my photo gallery up. I had a vague awareness that the Superbowl was coming *waves hand in the distance* sometime. Oh, I’m not fooling anyone – I don’t follow football. We don’t own a TV. Can’t stand watching sports, really… I much prefer to play sports.
But I love Superbowl Sunday, because it means hiking trails and ski slopes are empty. Everyone is happy! Aside from keeping the masses glued to the television, I love the Superbowl because it means parties with lots of finger foods. I have a mild obsession with food in miniature and individual servings. One of the great things about urb is that I’ve been shoved out of my comfort zone into the world of bread and yeast. That’s partly due to the Daring Bakers and partly due to my envious ogling of silders in our lovely food blogging community.
i can do this
I found a recipe from CHOW and tried my hand at it. My hand, by the way, tends to be heavy when it comes to bread. As in, I overknead bread. That may be a habit of mine because I love to knead my clay when I throw pottery and bread dough is sooo much easier and fluffier to knead – it’s addictive.
cooling the milk and shortening
Every time I’ve made yeast bread it has come out tasting fantastic but with a density/texture a tad heavier than I was hoping for. I should go and park myself over at Wild Yeast and learn a thing or two. But I was very excited to get around to this item on my “want to make” list at last.
mix the dough
One ingredient I didn’t have the time to hunt around for was non-hydrogenated vegetable shortening. I only had the hydrogenated kind in my cupboard. I imagine NHVS is easy to find down in Boulder. The recipe says not to substitute for the whole milk or the NHVS as those impact the fluffiness. Wups.
after the rise: cutting the dough into small pieces
I cut 20 pieces from the dough to make buns about 2-inches in diameter, shaping them into nice little rounds and patting them down on the baking sheet. Next time I’ll pat them down a little more and they were a bit on the tall side. Or maybe tall wouldn’t matter if they were super soft?
pressing the dough down
While the buns rose a second time, I prepared some organic ground beef with simple seasonings of salt, pepper, and garlic powder. I made my burger patties about 3 inches in diameter in anticipation of shrinkage on the grill. When the buns were ready, they were baked until golden. Smelled great!
I sliced cherry tomatoes, cornichons, and used baby greens on the sliders. The miniature burgers were so cute and satisfyingly delicious. Just a bit much on the bread side for me, which is why I want to try these again to achieve a fluffier slider bun.
little bites with big flavor
1 1/4 cups whole milk
6 tbsps non-hydrogenated vegetable shortening
3 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp kosher salt
1 (1/4 oz.) packet active dry yeast (2 1/4 tsps)
Bring milk to a simmer over medium heat in a small saucepan. As soon as milk simmers, remove from heat and stir in shortening until melted. Set aside to cool slightly (to about 105°F to 115°F). Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment. Mix on lowest speed until dough comes away from the sides of the bowl and forms a ball, about 1 minute. Increase speed to medium low and mix until dough is smooth and springy, about 4 minutes. Lightly oil a large mixing bowl, add dough, and turn to coat in oil. Cover with a damp towel and let rise in a warm area until doubled in size, about 1 hour. Punch down dough and turn onto a clean surface. Divide dough into 18 (1-1/2-ounce) pieces. Shape each piece into a smooth, round bun (keep the rest covered with the towel as you work). Slightly flatten bun and place on an ungreased baking sheet. Repeat to make 18 buns. Set buns aside in a warm area until slightly risen and puffy (they will not double in size), about 30 to 40 minutes. Meanwhile, heat the oven to 400°F and arrange the rack in the middle. When buns have risen, bake in the oven until they are golden brown, crusty, and have an internal temperature of 190°F, about 15 to 17 minutes. Remove from the oven, transfer to a rack, and let cool at least 10 minutes before serving.