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Soft Pretzel Hamburger Buns
In the bowl of your Kitchen Aid or other stand mixer combine the yeast, oil, milk and water, stir in the salt. Stir in 4 cups of flour, adding one cup at a time. It will still be quiet liquidy at this point, add more flour, one cup at a time up until 8 cups. When a soft dough is formed it is ready to be kneaded for 4-5 minutes. I knead it with the Kitchen Aid. Dump the dough out of the bowl and th. . .
Prep Time: 01:15
Cook Time: 01:00
1 tablespoon instant yeast
2 tablespoons canola or vegetable oil
2 cups warm milk (about degrees f)
1 1/2 cups warm water (about degrees f)
2 teaspoons salt
8 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 cup baking soda
coarse salt for sprinkling
1In the bowl of your Kitchen Aid or other stand mixer combine the yeast, oil, milk and water, stir in the salt.
2Stir in 4 cups of flour, adding one cup at a time. It will still be quiet liquidy at this point, add more flour, one cup at a time up until 8 cups. When a soft dough is formed it is ready to be kneaded for 4-5 minutes. I knead it with the Kitchen Aid.
3Dump the dough out of the bowl and then lightly grease the bowl. Place dough back in and cover with greased plastic wrap and let rise until doubled in size. It only takes about an hour.
4Divide the dough into balls. I did various sizes for different purposes. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.
5Preheat oven to 425 degrees.
6Stir 1 tablespoon sugar and 1/4 cup baking soda into a large pot of water. Bring to a boil over medium high heat.
7Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side. If you want a chewier bun cook for an additional 1 minute on each side.
8Using a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto baking sheets lined with lightly greased silpat. You could use parchment paper but it can burn once over 420F, so be careful.
9Using a very sharp knife, make a cross on the top of each unbaked bun, about 1/4-inch deep. Lightly sprinkle each unbaked bun with coarse salt or pickling salt. Bake for about 15 minutes, or until the buns are a deep golden brown.
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