• Potato Burger Buns

    How to make Potato Burger Buns

    Yield: 6 burger buns

    Prep Time: 30 minutes

    Cook: 30 minutes

    Ingredients

    For the dough:

    2 cups (255 grams) all-purpose flour
    1 cup (128 grams) bread flour
    1/2 cup plain mashed potato
    1/4 cup (35 grams) nonfat dry milk
    3 tablespoons light brown sugar
    1 1/4 teaspoons salt
    1 large egg
    2 teaspoons instant yeast
    4 tablespoons (58 grams) unsalted butter, melted
    1 cup (227 grams) lukewarm water

    For the topping:

    1 tablespoon unsalted butter, melted

    Directions

    In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

    Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

    Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.

    Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350°F.

    Bake the buns for 25 to 30 minutes, or until they’re light golden brown. Remove them from the oven, and brush them with melted butter, if desired.

    Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.

  • Best Ever Focaccia Pizza

    How to make Best Ever Focaccia Pizza

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 2 hours 45 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.

    Ingredients

    For the dough:

    3/4 cup plus 2 tablespoons warm (110-115°F) water
    1 teaspoon instant yeast
    1 1/2 teaspoons granulated sugar
    2 1/2 cups (11.3 ounces) all-purpose flour, plus more for kneading
    1 1/2 teaspoons kosher salt
    1/2 cup extra-virgin olive oil, divided

    For the toppings:

    1 (15 ounce) can crushed San Marzano tomatoes
    1 clove garlic, finely minced
    Salt and pepper, to taste
    4 ounces fresh Mozzarella cheese, sliced
    Fresh basil
    Pizza toppings

    Directions

    In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/4 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

    Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. OR place the dough in a large plastic bag and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.

    Coat a 9 by 13-inch pan with the remaining 1/4 cup olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.

    Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.

    In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Brush the focaccia with the olive oil on the pan. Spread 1/2 cup of the tomato sauce over the dough. Reserve the remaining sauce for another use (it freezes pretty well). Top with the cheese and other desired toppings. Sprinkle with salt and pepper to taste.

    Bake until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly before cutting and serving.

  • How to Make Crusty Bread Rolls

    How to make Crusty Bread Rolls

    Yield: 8 rolls

    Prep Time: 5 minutes

    Cook: 3 hours 30 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.

    Ingredients

    2 1/2 cups (11.3 ounces) bread flour
    1/2 teaspoon instant yeast
    1 teaspoon fine salt
    1 1/4 cups (10 ounces) lukewarm water

    Directions

    In a large bowl combine all the ingredients. Stir until the mixture is thick and sticky. No kneading is necessary!

    Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.

    Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 8 equal pieces. Flour your hands before shaping each piece into a ball.

    Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 450°F.

    Bake for 20 to 25 minutes, or until golden brown. Serve warm.

    MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.

    Adapted from Jenny Can Cook

  • Whole Grain Oat Rolls

    How to make Whole Grain Oat Rolls

    Yield: 9 rolls

    Prep Time: 20 minutes

    Cook: 2 hours 10 minutes

    White whole wheat flour works best here because you get all the nutrition of whole wheat without all the dense texture and intense wheat flavor. However, if you can’t find it, feel free to use regular whole wheat flour. You can also use active dry yeast in this recipe, just be sure to let it proof with the liquid mixture for 5 minutes.

    Ingredients

    2 tablespoons unsalted butter
    1/2 cup whole milk
    3/4 cup water
    3 teaspoons instant yeast
    2 tablespoons honey, plus more for serving (if desired)
    1 cup (4.5 ounces) white whole wheat flour
    1 cup (3.2 ounces) oat flour
    1 1/2 cups (6.75 ounces) all-purpose flour
    1 teaspoon fine salt

    1 large egg
    Old fashioned oats, for sprinkling

    Directions

    In a small saucepan combine the butter, milk, and water. Set over low heat until the butter is melted. Let the mixture cool to about 110°F, or just warm to the touch. Stir in the yeast and honey.

    In the bowl of a stand mixer fitted with the dough hook (or by hand), combine the white whole wheat flour, oat flour, all-purpose flour, and salt. Add the milk mixture and stir until combined. Knead on medium low speed until the dough comes together in a smooth, elastic, and slightly sticky ball. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Avoid adding extra flour if possible, sticky is better than dense.

    Remove the dough to a well-oiled bowl, turning to coat completely in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Turn the dough out onto a floured work surface and divide into three equal pieces. Divide each piece into three pieces, for a total of 9 rolls. Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.

    Grease an 8 by 8-inch baking dish. Place each ball of dough in the dish and cover with plastic wrap. Let rise again until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Beat the egg with 1 tablespoon of water and brush over the rolls. Sprinkle with oats. Bake the rolls for about 18 to 20 minutes, or until golden. Serve with honey and butter, if desisred.

    To make ahead:

    Wrap the completely cooled rolls tightly in foil then place in an airtight container. Freeze for up to 1 month.

    To thaw:

    Let the rolls thaw at room temperature overnight before rewarming in a 300°F oven for 10 minutes.

    To make straight from the freezer:

    Loosen the foil around the rolls place directly on the oven rack of a 300°F oven. Bake for 20 minutes, or until warmed all the way through. Serve immediately before the rolls dry out from reheating.

  • How to Make Sourdough Bread

    How to make Sourdough Bread

    Yield: 2 small loaves

    Prep Time: 15 minutes

    Cook: 4 hours 45 minutes

    If you have questions about feeding the starter or how you should time your sourdough making, see the helpful schedule directly above.

    Ingredients

    150 grams active, fed starter
    250 grams bottled water
    25 grams olive oil
    500 grams bread flour
    10 grams fine sea salt
    Cornmeal, for dusting

    Directions

    In a the bowl of a stand mixer combine the starter, water, olive oil, and bread flour. Mix with your hands until it comes together in a shaggy mass. Let it rest for 30 minutes.

    Attach the dough hook to the mixer and begin kneading the dough on low speed. Add in the salt. Increase the speed to medium and knead for about 5 minutes, or until the dough is smooth and soft.

    Place the dough in a lightly oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Let it rise in a warm place until doubled in volume. In a warm climate, this will take about 3 hours. In a cold climate, this can take up to 12 hours. You can let the dough rise overnight in the fridge.

    Remove the dough from the bowl and place on a lightly floured work surface. Cut the dough in half to make 2 smaller loaves. Cover and store the extra dough in the fridge or freezer until ready to bake.

    Gather the dough, one side at a time, and fold it over into the bottom center. Place the dough seam side down. Use your palms to roll it around into a tight ball. Coat the bottom of a Dutch oven with cornmeal and place the dough inside. Cover and let rise again for 1 to 2 hours, or until puffy.

    Meanwhile, preheat the oven to 450°F. Use a very sharp knife to make a 2-inch long shallow slash in the center of the dough.

    Cover the dough with the Dutch oven lid and place in the oven. Reduce the temperature to 400°F and bake for 20 minutes. Remove the lid and continue to bake uncovered for an additional 40 minutes, or until very golden brown. During the last minute or baking, crack the oven door open just enough to allow moisture to escape for a crisper crust. The sourdough is done when the internal temperature reaches about 205°F.

    Remove the bread from the oven and let cool on a wire rack for an hour before slicing and serving.

    Adapted from The Clever Carrot and The Bread Bible

  • How to Make Sourdough Starter

    How to make Sourdough Starter

    Cook: 2 weeks

    Ingredients

    Organic whole-wheat flour or rye flour
    Bread flour
    Bottled water

    Directions

    Day 1:

    In a perfectly clean bowl, combine a scant cup (120 grams) organic whole wheat flour and 1/2 cup (120 grams) bottled water. With a clean spoon, stir until a stiff dough forms. If the dough is extremely dry, add very small amounts of water until moistened. Scrape the dough into the 4-cup container. You should have about 1 cup (240 grams). Cover tightly in plastic wrap and place in a cool area for 48 hours. If you don’t have a cool area, let it sit for only 24 hours and feed as described for Day 3.

    Day 2:

    There will be no visible changes.

    Day 3:

    The consistency will now resemble a thick pancake batter and there may be a few bubbles. With a clean spoon, remove and throw away about half the starter, about 1/2 cup (120 grams).

    Stir in a scant 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water. Cover tightly with plastic wrap and leave at room temperature for 24 hours. After 12 hours the starter may have increased quite a bit and have lots of bubbles. Don’t be concerned if it deflates and falls back down.

    Day 4:

    With a clean spoon, again remove and throw out about half of the starter, 1/2 cup (120 grams). Stir in a scant 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water. Cover with plastic wrap, but not tightly, as the gases forming will need to escape. Leave at room temperature for 24 hours.

    Day 5:

    If the starter is active, it will have increased in volume to at least 3 cups, even 4. It will dome and start to recede. If this hasn’t happened yet, repeat Day 4 steps until it reaches this stage.

    With a clean spoon, again remove and throw out half the starter (1/2 cup or 120 grams).

    Stir in 1/2 cup (60 grams) bread flour and 1/4 cup (60 grams) bottled water.

    You will now have 1 cup (60 grams) active starter. Cover with plastic wrap and let sit at warm room temeperature for about 4 hours, until it has almost doubled. If you want to bake bread, you can now expand it by feeding it with flour and water. If you want to wait, you can refrigerate it overnight and start expanding it the next day. If you don’t plan to use it for several days, feed it again to double it, let it sit for 1 hour, then refrigerate it.

    The starter will mature over the next few weeks, increasing in strength and flavor. For the first 2 weeks, store at least 1 cup (240 grams) of it and feed it at least three times a week. After 2 weeks of regular feeding at least 3 times a week the culture is mature and bread made from it will be more mellow and complex. Now you can switch to once-a-week feeding if you only make bread once a week.

  • Dutch Crunch Bread Rolls

    How to make Dutch Crunch Bread Rolls

    Yield: 6 rolls

    Prep Time: 15 minutes

    Cook: 2 hours 30 minutes

    *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products.

    You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.

    Ingredients

    For the rolls:

    1 package (2 1/4 teaspoons) instant yeast
    1/4 cup lukewarm water
    1 cup lukewarm milk
    1 tablespoon granulated sugar
    2 teaspoons vegetable oil
    3 cups (13.5 ounces) all-purpose flour
    1 1/2 teaspoons fine salt

    For the topping:

    1 package (2 1/4 teaspoons) instant yeast
    3/4 cup lukewarm water
    1 tablespoon granulated sugar
    1 tablespoon vegetable oil
    1/4 teaspoon fine salt
    1 cup (5 ounces) rice flour*

    Directions

    For the rolls:

    In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand.

    Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.

    Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping.

    Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it’s ready.

    For the topping:

    In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.

    Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using.

    Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes.

    Meanwhile, preheat the oven to 400°F.

    Bake the rolls for 25 minutes, or until golden brown.

  • Cheddar Potato Rolls

    How to make Cheddar Potato Rolls

    Yield: 24 rolls

    Prep Time: 20 minutes

    Cook: 4 hours

    Ingredients

    1 cup warm water (110°F)
    2 1/4 teaspoons (1 packet) instant yeast
    4 cups (18 ounces) all-purpose flour, plus more for dusting
    1 medium russet potato (7 to 8 ounces)
    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup sugar
    1 1/2 teaspoons kosher salt
    1 teaspoon mustard powder
    2 large eggs, at room temperature
    2 cups (8 ounces) grated sharp cheddar cheese, divided
    2 tablespoons melted butter

    Directions

    In a medium bowl, combine the water, yeast, and 1 1/2 cups (6.75 ounces) of the flour and stir until combined. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.

    Meanwhile, prick the potato all over with a fork. Microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater.

    Combine the butter, sugar, salt and mustard powder in a stand mixer. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. Shape into a loose ball and transfer to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

    Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish so they are slightly touching. MAKE AHEAD: At this point the shaped rolls can be covered and refrigerated overnight, let sit at room temperature for 1 hour or until puffy. If already at room temperature, let rise for about 30 minutes, or until puffy.

    Spray a sheet of foil with nonstick cooking spray and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the 2 tablespoons melted butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking, uncovered, until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.

    Another make-ahead option: Parbake, covered, for 30 minutes, then let cool and refrigerate overnight. Bring to room temperature, brush with the butter and bake, uncovered, 40 minutes, sprinkling with 1/2 cup cheddar during the last 15 minutes.

    From Food Network

  • How to Make Burger Buns

    How to make Burger Buns

    Yield: 8 buns

    Prep Time: 20 minutes

    Cook: 2 hours 35 minutes

    Ingredients

    3 tablespoons warm milk
    1 cup warm water
    2 1/4 teaspoons (1 packet) instant yeast
    2 1/2 tablespoons granulated sugar
    1 large egg
    3 cups (13.5 ounces) bread flour (do not substitute this)
    1/3 cup (1.5 ounces) all-purpose flour
    1 1/2 teaspoons fine salt
    3 tablespoons (1.5 ounces) unsalted butter, at room temperature

    For topping:

    1 large egg beaten with 1 tablespoon water
    Sesame seeds

    Directions

    In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg. If using active dry yeast, let the mixture sit for 5 minutes, until frothy, before continuing. Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns, it’s better to be sticky than dense I promise!

    Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.

    Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.

    Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.