Hamburger Buns in 30 Minutes

For the cheese buns mentioned in the Tomato Soup post, I just cut the buns in half horizontally (in the normal way for a hamburger bun) and top each half with cheddar cheese.  Then I put them under the broiler until the cheese is melted.  These buns freeze beautifully and are great for hamburgers (obviously) or any sandwich filling.  

This recipe makes 32 buns or do what I do and use half of the dough for cinnamon rolls. We usually end up eating 8 of the buns right away and then I freeze the other 8 for another meal or we use them for lunches for a couple of days.  I also use this dough for breadsticks.  Just pat out 1/2 of the dough in a baking sheet, brush on melted butter, sprinkle with salad supreme (sounds weird, I know, but it works) and Parmesan cheese.  Cut into strips.  I usually do about 1 inch wide and then cut the whole thing in half so they are not too long to handle.  Bake as usual.  Serve with Ranch dressing for dipping and they are just like the bread sticks from Robintinos Restaurant in Bountiful Utah.  This recipe will also work with white flour, but I always use fresh ground wheat flour.

This recipe is adapted from one I found in a ward cookbook when we lived in Spanish Fork, Utah.  I have seen the exact recipe in a dozen different cookbooks/blogs over the years.   The original recipe called for 1 cup of oil.  I cut this in half and did not have to do anything else to compensate.  I also added the gluten and the vitamin C, because I use them when making my whole wheat bread as dough enhancers.  I have made them this way for 13 or 14 years now.

Hamburger Buns in 30 Minutes (really 40-50)

Servings: 32 buns or you can make 16 buns and use the rest of the dough for quick cinnamon rolls

Ingredients
3 1/2 cups warm water
1/2 cup honey
1/2 cup vegetable oil
6 Tbsp yeast
10 1/2 cup whole wheat flour, (fresh)
1 Tbsp salt
3 eggs , lightly beaten
2 Tbsp gluten, wheat (optional)
500 milligrams vitamin C, crushed (optional)

Preparation
Preheat oven to 425 degrees *** I use my Bosch mixer to make these.  If you are using a Kitchenaid, you may want to half the recipe.***Mix together the water, sugar, oil, and yeast. let mixture rest for 15 minutes Add the flour, gluten, vitamin C, salt and eggs. The original recipe says to shape immediately. I find I get better results if I let the dough raise for another ten minutes before shaping into hamburger buns, cinnamon rolls or bread sticks. After shaping let raise for 10 minutes. Bake in a 425 degree oven for 10 minutes until golden brown.

Note:
Cooking Tip: If there is a yeasty taste it is not from too much yeast, but from the water being too warm. Less yeast may be used in this recipe, but it will take longer to raise.

Shaping the buns:  I use a bench scraper to cut the dough into pieces, first in half then cut one of those pieces in half and each of those in half and then one more time until you have 16 pieces from 1/2 of the dough.  To shape, take one piece of dough and sort of pinch with your thumb while turning in order to create a dome shape gathered and pinched at the bottom.  I don't know if that makes sense, but that is what I do.  You can do whatever works for you.

Fire Roasted Tomato Basil Soup

Last night I came home from 4 hours of shopping for shoes to wear on the elephant foot that will please both the doctor and me.  I reached a successful compromise (I just can't wear athletic shoes all day every day.  They are too hot and I can't stand hot feet), but I was completely wiped out by the time I got home at dinner time with nothing planned.   Thank goodness for the freezer. 

 I went through the freezer meal phase quite a few years ago and decided that most foods just don't taste as good after they have been frozen.  There are however, a few exceptions and this soup is one of them.  It hit the spot after that hard day like you cannot believe.  I usually always serve it with cheese buns/bread.  

P.S. I have been through a lot of tomato soup recipes and this is THE ONE!  It tastes like the Fire Roasted Tomato Soup at Paradise Bakery only better because I add the fresh basil.  I could sniff fresh basil for hours.  It is kind of like a drug for me.

P.P.S.  This is the meal I serve for dinner the day before Thanksgiving

Fire Roasted Tomato Soup

Servings:16

Ingredients
2 medium onions, diced
3 cloves garlic, minced
1 Tablespoon olive oil
28 oz can whole tomatoes
14 oz can Fire Roasted Tomatoes (Glen Muir used to be the only brand, but now I see them in most brands)
8 oz can tomato sauce
6 oz can tomato paste
4 cups water or chicken broth
2 tsp salt
1/2 tsp pepper
2 cups milk or half and half or whatever

1 generous bunch/handful fresh basil, chopped (optional) or 1-2 teaspoons dry

Preparation
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more(this is also the place to add dry basil if using.) Add tomatoes, sauce and paste as well as water. Bring to a boil, cover and reduce heat to simmer for 30 minutes  (Add fresh basil in the last 5-10 minutes or whenever it suits your fancy ). Puree with an immersion blender until desired consistency. ( You can use the blender, but I think that is just asking for a big mess to clean up.  If you do it that way, do several small batches and be very careful.  I like mine smooth, but if you like chunky that is okay too.) Add milk and seasonings and continue to simmer for another 5 or 10 minutes. 

Note:  This soup makes a BIG batch and is not easily halved unless you are willing to throw away half a can of almost everything.  However, it freezes beautifully.

Serve with:  Cheese Buns/Bread which is just any bread or buns you have around with cheddar cheese on top and put under the broiler until the cheese melts.  I usually make my hamburger buns in 30 (ok, really 45) minutes for this. but anything will do.  (hamburger bun recipe to follow tomorrow.)