Mr. ETB has been craving hamburgers for some time now. I figured, if I'm going to make him hamburgers, he might as well have decent bread for them. I always thought that was the best part of a burger anyway, but then I was probably leaning vegetarian from a young age.
These buns are light, yet sturdy enough to support a greasy burger and a ton of grilled onions. Since I know you're wondering-I fried the burgers in a cast iron pan after having grilled the onions. I toasted the buns in the same pan. I did not add anything to the ground beef except salt/pepper and parsley. I grew up eating broiled hamburgers that were "stretched" with breadcrumbs and egg. They were like eating meatloaf on a bun. That can be OK, but Mr. ETB really wanted a couple greasy burgers.
For The Buns:
Adapted from Better Homes and Gardens Homemade Bread Book
2 cups warm water
4 1/2 teaspoons granulated yeast
3/4 cup cooking oil (I used soybean)
1/2 cup granulated sugar
1 tablespoon salt
3 large eggs
About 7 cups AP flour
Topping:
5 tablespoons dried onion
2 tablespoons poppyseed
1/4 teaspoon salt
1 teaspoon paprika
Water to cover
Mix together and let soak until absorbed.
In a large bowl, dissolve the yeast in the warm water and sugar. Add the oil, salt, eggs and 4 cups of the flour. With a mixer, combine on low for 1 minute, then beat on hight for 3 minutes. By hand, stir in the rest of the flour until you have a stiff, no longer sticky dough. Knead well. Place in a greased bowl, cover and let rise 1 hour or until doubled.
Punch down dough and divide in three sections. let rest five minutes. Divide each section into eight balls. Shape into smooth rounds by pinching the underneat together, then flatten with your palms into 3 inch circles. Place on greased baking sheets. Top with onion mixture and let rise until nearly doubled-about 30 minutes.
Preheat oven to 375 degrees F.
Bake rolls 10-20 minutes (the recipe said 10, mine took 20) or until nicely browned on top. Cool on racks. Makes 2 dozen rolls.
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