Dallas and Nathan traveled with Aunt June Lamme eight years ago on the American Queen Steamboat down the Ohio River. Nathan thoughtfully purchased a cookbook from the ship’s cook for me and one of the best burger buns is my go-to. From Kathy Casey‘s cookbook, Kathy Casey Cooks – Favorites.
Makes 6 buns
1/2 cup milk
1 tbsp olive oil
2 tbsp sugar
1/3 cup warm water (90°F to 110°F)
1 package dry yeast (2 1/4 tsp)
3 cups all-purpose flour
3/4 tsp salt
1 tbsp finely minced garlic
Coarse ground salt for sprinkling
In a small bowl stir together the milk, olive, oil, sugar, warm water, and yeast. Stir to dissolve yeast and let sit about 10 minutes then pour into a large mixer bowl.
Whisk the eggs in a small bowl and add all but 1 tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops. Mix in flour, salt, and garlic with paddle attachment until incorporated and then change to a dough hook. Mix with dough hook on medium speed for about 3 to 4 minutes, as needed, to make a smooth, moist dough. Knead until smooth. Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and divde dough into 6 pieces. Roll into balls and let rest 10 minutes covered with a towel. With a well-floured rolling pin, roll balls into 4-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Meanwhile, preheat oven to 350°F.
In a small bowl, whisk remaining egg together with 1/2 tbsp water. Brush the tops of the buns lightly with egg wash, sprinkle lightly with coarse ground salt and place in overn.
Bake about 15 to 20 minutes, or until golden brown. Cool buns on a rack.
That’s the recipe, but i usually make 8 buns with this recipe since they are rather large. They also need to be eaten fresh or they tend to become crumbly. I use lovely Hebridean Sea Salt flakes harvested from the shores of the remote Scottish Hebridean Isle of Lewis, Outer Hebrides, Scotland.