Over a Cup: Making hamburger buns

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Diane Prather

‘40-minute Hamburger Buns’

To make “40-Minute Hamburger Buns,” you’ll need:

• 2 tablespoons active dry yeast

• 1 cup plus 2 tablespoons warm water (110 to 115 degrees)

• 1/3 cup vegetable oil

• ¼ cup sugar

• 1 egg

• 1 teaspoon salt

• 3 to 3 ½ cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar. Let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rise for 10 minutes. Bake at 425 degrees for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool. Note: Betty Ann uses honey instead of sugar. She uses a canola/olive oil mix and a white and whole wheat flour mix.

— Taste of Home Recipe submitted by Betty Ann Duzik, of Craig

Craig resident Betty Ann Duzik submitted this week’s recipes. She said she adapted the recipes, which originally came from Taste of Home, an annual event sponsored each year by the Craig Daily Press.

The first recipe for “40-Minute Hamburger Buns” makes buns that Betty Ann said her husband Pat likes better than the store-bought kind. Betty Ann also uses the recipe to make hot dog buns.

To make “40-Minute Hamburger Buns,” you’ll need the following ingredients: 2 tablespoons active dry yeast; 1 cup plus 2 tablespoons warm water (110 to 115 degrees); 1/3 cup vegetable oil; 1/4 cup sugar; 1 egg; 1 teaspoon salt; and 3 to 3 1/2 cups all-purpose flour.

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to make a soft dough.

Turn onto a floured surface. Knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rise for 10 minutes. Bake at 425 degrees for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1 dozen buns.

Betty Ann wrote that she has substituted honey for the sugar. In addition, any oil will work, but Betty Ann uses a canola/olive oil mix. She uses a white and whole wheat flour mix.

This recipe reminds me of the hamburger buns my mother used to make. We had very little store-bought bread when I was growing up.

This next recipe is for “Chili Skillet,” a dish made entirely on top of the stove in a skillet. To make the dish, you’ll need these ingredients: 1 pound ground beef; 1 cup chopped onion; 1/2 cup chopped green pepper; 1 garlic clove, minced; 1 cup tomato juice; 1 (16-ounce) can kidney beans (undrained); 1/2 cup uncooked long grain rice; 4 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1 cup canned or frozen corn; 1/2 cup sliced ripe olives; and 1 cup (4 ounces) shredded cheddar or Monterey Jack cheese.

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Add tomato juice, beans, rice, chili powder, oregano and salt. Cover and simmer for 25 minutes until the rice is tender. Stir in corn and olives; cover and cook for 5 minutes. Sprinkle with cheese; cover and cook until the cheese is melted, about 5 minutes.

Betty Ann used brown rice when she made the recipe. She wrote that since brown rice takes a little longer to cook, she cooked up the rice ahead of time. Betty Ann suggested that leftover rice could be used in the casserole.

I also made the skillet casserole last week. I cooked up white rice before putting it in the casserole with the other ingredients. I think I would have liked the dish better without the oregano, so I plan to leave it out the next time I make this recipe.

Thanks, Betty Ann.

If you have a recipe you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

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