Despite having a seriously ill kitty over the weekend, I still managed to bake, and I chose to make hamburger buns. The recipe came from this month's Gourmet magazine in a feature about making the ultimate burgers and accompaniments all from scratch. The recipe looked simple enough but the high cream and whole milk content is what drew me to it. I was intrigued with how they might turn out using such ingredients.The recipe is here. You can also make your own hot dog buns with this dough.
Man, were these ever fan-fracking-tastic! They are probably the nicest buns I've ever made in my life. The cream and whole milk made them incredibly rich and buttery, and the higher sugar content gave them a nice sweetness. I used a 3 1/2-inch cookie cutter rather than a 3" because I felt that the 3" one would have been too small.
The burgers I made to try my buns out will appear in a future post.
