Peach Blackberry Scones
Dreaming of summer? Me too.
So many decisions I make to create something else come from what I already have in the fridge. This is one of those times. We can never actually finish a package of ground beef all at once – usually about half goes in the freezer to be consumed another week. We had a little less than a pound frozen from earlier in January and decided to make burgers, which led to me wanting to make homemade hamburger buns. When you buy burger buns, we generally run into one of two problems: a) what the heck are we supposed to do with 8? and b) if we buy the bulk ones, they are always delicious but much larger than a normal hamburger.
This was the perfect solution. Because of our odd amount of meat, we even made them into sliders, this time!
I don’t really know how it works, except that it uses a LOT of yeast, but this recipe is totally done, start to finish, in under one hour! So you don’t have to start planning for it alongside your breakfast.
This recipe came from Tastes of Home – I made very minor modifications. This recipe is for six hamburger buns.
You will need:
1 tablespoons active dry yeast
1/2 cup plus 1 tablespoons warm water
1/6 cup vegetable oil
2 Tbsp. sugar
1/2 egg (save other half for egg wash)
1 teaspoon salt
2 cups AP flour
Sesame seeds, poppy seeds, or similar for the top
Additional coarse salt for the top
Preheat the oven to 425.
Dissolve the yeast in the warm water, and stir in the oil and sugar. Allow to stand and foam for 10 minutes.
Using the dough hook on your stand mixer, a wooden spoon or your hands, mix in the half egg, salt and flour to form a dough that is not shaggy. Knead for about ten minutes.
Divide into equal balls and flatten a little bit to be wide enough for your hamburgers. Sprinkle seeds and/or salt on top and press gently into the dough. Add a little water to your remaining half egg and brush over the top. Allow to rest for 10-15 minutes.
Bake for just 10 minutes, or until your burger buns are just golden. Remove to wire racks to cool.