Post by Loupy on May 20, 2014 22:19:06 GMT -7
How To Make Slider Buns [from scratch]
From: Drew Kime @ cooklikeyourgrandmother.com/
You go to all the trouble to make your own sliders from scratch, then you want to put them on store-bought buns? I don’t think so.
Ingredients:
1 package (~2 teaspoons) active dry yeast
1¼ cups warm water (105°-115°)
3 cups unbleached flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
cornmeal for dusting* (optional)
Directions:
Dissolve the yeast in a quarter-cup of warm water.
You should actually check the temperature of the water.
Too cold and it won’t activate, too hot and you can kill the yeast.
Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of the warm water.
Add the flour, sugar and salt and stir.
Don’t add the oil until after you’ve worked the water and flour together.
Otherwise the oil will coat the proteins and prevent gluten formation.
Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
After mixing the oil in, turn the dough out onto a clean, floured surface to knead.
Stretch the dough away from you, fold it back, turn a quarter turn and repeat.
Once the dough is well incorporated, slap it on the surface a few times.
This will encourage more gluten production leading to a lighter, airier bread.
When the dough is smooth and silky, continue kneading for another several minutes.
You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
Once the dough is thoroughly kneaded, place it in an oiled bowl.
Toss the dough around so it is coated with oil all the way around.
Cover the dough with plastic wrap, pressed right up against the dough.
This will prevent a skin from forming on the dough, allowing it to rise more.
Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours.
Turn the dough out onto a floured surface and punch down to knock out most of the air out.
Don’t go crazy and try to turn it into a pancake.
Just give it a quick couple of hits.
Roll/stretch the dough out flat to the size of a baking sheet.
*In the original recipe (and in the ingredients above) I say to use cornmeal to keep it from sticking. I’ve since learned that parchment is about a million times better for this. Do yourself a favor and go get some. It’s in the same aisle with aluminum foil and plastic wrap. If you can’t find it, it’s probably be on the bottom shelf.
Let it rise the second time in the baking sheet until doubled in volume.
Then, using a pizza cutter, cut into about 2-inch squares.
Pre-heat the oven to 425°.
During this time the dough will keep rising.
Don’t worry about the cuts growing back together.
That won’t be a problem.
Bake for 10 minutes at 425°, then turn the oven down to 400° and bake another 25-30 minutes.
And that’s it.
Pictures available @ cooklikeyourgrandmother.com/how-to-make-slider-buns/
From: Drew Kime @ cooklikeyourgrandmother.com/
You go to all the trouble to make your own sliders from scratch, then you want to put them on store-bought buns? I don’t think so.
Ingredients:
1 package (~2 teaspoons) active dry yeast
1¼ cups warm water (105°-115°)
3 cups unbleached flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
cornmeal for dusting* (optional)
Directions:
Dissolve the yeast in a quarter-cup of warm water.
You should actually check the temperature of the water.
Too cold and it won’t activate, too hot and you can kill the yeast.
Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of the warm water.
Add the flour, sugar and salt and stir.
Don’t add the oil until after you’ve worked the water and flour together.
Otherwise the oil will coat the proteins and prevent gluten formation.
Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
After mixing the oil in, turn the dough out onto a clean, floured surface to knead.
Stretch the dough away from you, fold it back, turn a quarter turn and repeat.
Once the dough is well incorporated, slap it on the surface a few times.
This will encourage more gluten production leading to a lighter, airier bread.
When the dough is smooth and silky, continue kneading for another several minutes.
You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
Once the dough is thoroughly kneaded, place it in an oiled bowl.
Toss the dough around so it is coated with oil all the way around.
Cover the dough with plastic wrap, pressed right up against the dough.
This will prevent a skin from forming on the dough, allowing it to rise more.
Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours.
Turn the dough out onto a floured surface and punch down to knock out most of the air out.
Don’t go crazy and try to turn it into a pancake.
Just give it a quick couple of hits.
Roll/stretch the dough out flat to the size of a baking sheet.
*In the original recipe (and in the ingredients above) I say to use cornmeal to keep it from sticking. I’ve since learned that parchment is about a million times better for this. Do yourself a favor and go get some. It’s in the same aisle with aluminum foil and plastic wrap. If you can’t find it, it’s probably be on the bottom shelf.
Let it rise the second time in the baking sheet until doubled in volume.
Then, using a pizza cutter, cut into about 2-inch squares.
Pre-heat the oven to 425°.
During this time the dough will keep rising.
Don’t worry about the cuts growing back together.
That won’t be a problem.
Bake for 10 minutes at 425°, then turn the oven down to 400° and bake another 25-30 minutes.
And that’s it.
Pictures available @ cooklikeyourgrandmother.com/how-to-make-slider-buns/
