Hamburger Rolls

The year 2013 has been a delicious year! I have tried out more than 200 new recipes from my cookbook collection. I have posted most of them in my blog, dozens are still in my draft folders and there are others that just did not make the cut. Hopefully for this year, I'll be able to try out as many recipes, maybe even more, hopefully! I intend to make the full use of my cookbooks!! That's how Cook-Your-Books, an event which I'm hosting, came about. Thank you to all those who has joined Cook-Your-Books for the past seven months, and am looking forward to more of your delicious links in 2014. If you are new to Cook-Your-Books, you may read all about it here. Join me in this event, cook or bake from recipes which you already have, from your cookbooks. I'm sure there are at least a few recipes which you have been eyeing, but have not done anything at all. So let's get those books out of the shelves, get cracking, and see you at Cook-Your-Books! The linky for Cook-Your-Books will start on the 7th of each month right to the last day of the month.

For today, I'm sharing a hamburger rolls recipe which I've made last week, from "bread' by Nick Malgieri, one of my favourite baking book. We had these rolls with BBQ Chicken Burgers for dinner. These rolls can be made into hotdog buns, refer to the instructions in the recipe below.

The dough is mixed in the stand mixer, and to make the hamburger rolls, when the dough has risen to doubled the size, divide them onto 10 equal pieces. Each piece is rolled to a round and left to rise in the prepared baking pan until doubled in size. Deflate each risen piece using the palm of your hand until they are about 1/2 inch thick. Brush some milk over and sprinkled with sesame seeds if using. Bake, as directed in the recipe. The rolls will puff and rise during baking.

Freshly baked rolls. 

Nick Malgieri describes these rolls  as "They're soft-textured but not mushy and have a hint of sweetness from the milk and malt syrup."

Just as he describes, these rolls are soft-textured, but not fluffy soft and best eaten on the day they are made.

Chicken Burgers for dinner, will be sharing this next week!

Hamburger Rolls
(adapted from "bread", Nick Malgieri)
Makes 10 rolls
Sponge
3/4 cup plus 2 tablespoons/200 gm milk, scalded and cooled to 95F
1 tablespoon/10 gm fine granulated active dry or instant yeast
1-1/2 cups/200 gm unbleached bread flour (spoon into a dry-measure cup and level off)

Dough
3/4 cup plus 2 tablespoons/200 gm milk, scalded and cooled to 95F
2 teaspoons/14 gm malt syrup or honey
2-3/4 cups/370 gm unbleached bread flour
2 teaspoons/12 gm fine sea salt
5 tablespoons/75 gm unsalted butter, softened
milk, for brushing
white sesame seeds, optional
two cookie sheets or jelly-roll pans lined with parchment paper

1. For the sponge, pour the milk into the bowl of an electric mixer and whisk in the yeast. Wait 1 minute and whisk again. Use a rubber spatula to stir the flour into the milk, stirring and scraping the sides of the bowl until no dry flour remains - the sponge will be fairly firm. Cover the bowl with plastic wrap and let the sponge ferment until it has more than doubled in bulk, about 1 hour.
2. For the dough, use the rubber spatula to stir the milk and malt syrup into the sponge, followed by the flour. Place the bowl on the mixer fitted with the dough hook and mix on the lowest speed for 2 minutes, then let the dough rest for 15 minutes.
3. Sprinkle in the salt and mix the dough on medium speed until it is smoother, 2 to 3 minutes more. Beat in the butter in 3 separate additions, continuing to beat until the dough is smooth, elastic and shiny. Scrape into an oiled bowl and turn the dough over so that the top is oiled. Cover with plastic wrap and let the dough ferment until it starts to puff, about 30 minutes.
4. Scrape the dough onto a lightly floured surface. Flatten to a disk and fold the two sides in to overlap at the middle, then roll the top toward you, jelly-roll style. Invert, flatten, and repeat. Return the dough to the bowl, seam side down, cover, and let ferment until fully doubled, 30 to 45 minutes.
5. To form hamburger rolls, slide the dough to a floured surface and form into a rough square without deflating it. Cut into 10 equal pieces of 100 to 105 grams each. Round each piece : move one to a flour-free place in front of you. Cup your right hand over the piece of dough so that the top of your palm just beyond your fingers is touching the dough. Press the piece of dough and move your hand in a circular motion at the same time. If you're pressing hard enough you'll be able to feel the dough turning into a sphere. Repeat with the remaining pieces of dough, then invert to a well-floured towel. Cover with oiled plastic wrap and let proof until almost doubled, about 30 minutes. Halfway through, set racks in the upper and lower thirds of the oven and preheat to 400F.
6. Invert the rolls to the prepared pans, spacing them at least 3 inches apart all around, and gently press to deflate each to 1/2 inch thick. Brush with milk and sprinkle with the sesame seeds, if using. Place in the oven and decrease the temperature to 375F. Bake the rolls until well risen and deep golden, 20 to 25 minutes. Once the rolls are fully risen and starting to color, about halfway through baking, turn the pans back to front and move the pan on the upper rack to the lower one and vice versa.
7. Cool the rolls on a rack and use them the day they are baked, or wrap, bag, and freeze for longer storage. Reheat defrosted rolls at 350F for 3 minutes and cool before serving. Only cut the rolls in half horizontally right before using them.
8. For hot dog buns, after rounding the dough in step 5, only let them rest on the floured towel for 10 minutes. Take one of the buns and use the palm of your hand to roll it into a cylinder about 6 inches long. Invert back to the floured towel and proof until almost double, about 30 minutes. Pan, deflate, and brush with milk as in step 6. Normally hot dog buns are not sprinkled with sesame seeds. Bake, cool, and store as for the hamburger rolls. Right before using, cut the buns horizontally three quarters of the way through.

CB1/14

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Cook-Your-Books #8 hosted by Kitchen Flavours