If you’re looking to impress your guests with last-minute fresh bread, then these are bound to be your simplest go-to recipe. Make them with unbleached flour and they’re airy and light like clouds—ready in a couple of hours. Make them with whole wheat flour and you’ll have equally delicious buns with a touch more density. Make them with gluten-free flour blends and you’ll have a dense bun with more added texture. Each is a matter of preference and with its own great flavour. Jazz up any mixture with finely chopped fresh or dried herbs, garlic, and a dusting of Parmesan.
For up to a month longer storage, wrap in plastic and freeze.
Use an equal amount of gluten-free flour, if you wish. Buns will be denser and are best served the same day they are made.
In large bowl of electric stand mixer, add 2 cups (500 mL) flour, sugar, yeast, herbs (if using), and salt. Using paddle attachment, blend until mixed. Add hot water and continue to stir with paddle attachment until blended in. Add 1 whisked egg and oil, continuing to stir until fully blended. Dough will be very shaggy. Switch paddle attachment with dough hook and add remaining flour. Continue kneading dough with dough hook for 10 minutes. Dough will be quite soft and sticky.
Generously coat large bowl with oil and transfer dough to greased bowl. Tightly seal with greased plastic wrap. Set aside in warm place to rise until doubled in size, about 1 to 2 hours.
Punch dough down and transfer to lightly floured surface. Roll into long rope about 14 in (35 cm) long. Divide dough into 12 equal-sized pieces and shape each into a ball.
Lightly grease 9 x 13 in (23 x 33 cm) metal baking dish and evenly distribute balls in pan. Cover with greased plastic wrap and damp cloth and set aside in warm place to rise again until doubled, about 45 minutes.
Preheat oven to 375 F (190 C). Lightly brush surface of buns with remaining whisked egg. Sprinkle with Parmesan, if using. Bake, uncovered, in preheated oven for 15 to 18 minutes, or until golden on top and buns sound hollow when lightly tapped. Turn out onto rack to cool. Separate buns and serve warm with savoury soup.
This recipe is part of the New Breads collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.