{"id":15940,"date":"2018-09-30T11:31:51","date_gmt":"2018-09-30T18:31:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15940"},"modified":"2025-12-31T12:32:01","modified_gmt":"2025-12-31T19:32:01","slug":"buns-bread-muffins","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/buns-bread-muffins\/","title":{"rendered":"Buns \/ Bread \/ Muffins"},"content":{"rendered":"<p>This recipe was adapted from one posted at <a href=\"https:\/\/www.geniuskitchen.com\/recipe\/40-minute-hamburger-buns-183081\">Genius Kitchen<\/a>.<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\" \/><\/a><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 level tablespoon active dry yeast<\/li>\n<li>1 cup warm water (100-105\u00ba F or 37-40\u00ba C)<\/li>\n<li>3 TBL sugar<br \/>\n&#8211; PROOF ABOVE MIXTURE FOR 5 MINUTES<\/li>\n<li>1\/4 cup vegetable oil<\/li>\n<li>2 TBL softened butter<\/li>\n<li>1 egg<\/li>\n<li>3\u00a0 cups bread flour &#8211; plus more 1 TBL at a time<\/li>\n<li>2 tsp xanthan gum (keeps it from drying out)<\/li>\n<li>1 teaspoon salt\n<p>If using whole wheat or AP flour, add 1 tsp gluten<\/li>\n<\/ul>\n<p>STEP BY STEP<\/p>\n<ol class=\"expanded\">\n<li>In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water<\/li>\n<li>Let proof for 5 minutes &#8211; If it does not proof, do not use it.<\/li>\n<li>Put into Kitchen Aid<\/li>\n<li>Add oil, the egg and 2 C of the flour<\/li>\n<li>Stir enough to create a loose dough<\/li>\n<li>Add the xanthan gum<\/li>\n<li>Add salt and 1 C flour<\/li>\n<li>Add more flour 1 TBL at a time until your dough ball is fairly soft.<\/li>\n<li>Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally<\/li>\n<li>Keeping a fairly soft dough, knead for 5 minutes more on a floured surface<\/li>\n<li>DO NOT LET RISE<\/li>\n<li>Divide into 12 pieces for slider buns, or 8 pieces for 1\/4 pounder buns<\/li>\n<li>Shape each piece into a ball<\/li>\n<li>Coat your hands lightly with olive oil and rub each ball with olive oil<\/li>\n<li>Place 3&#8243; apart on a baking tray lined with parchment paper.<\/li>\n<li>Preheat oven to 425\u00ba<\/li>\n<li>Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes<\/li>\n<li>Bake at 425\u00ba for 6 minutes<\/li>\n<li>Rotate tray<\/li>\n<li>Bake another 6 minutes and check to see if they have browned<\/li>\n<li>If necessary, bake another 3 minutes<\/li>\n<li>Remove from pans to wire rack to cool.<\/li>\n<\/ol>\n<p>This recipe will make eight buns for 1\/3-1\/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.<\/p>\n<p>A few things that I will be trying with it:<\/p>\n<ul>\n<li>SOUR DOUGH BREAD:\u00a0 Substitute in 1 C sour dough starter for\u00a0 1 C flour at Step 4.\u00a0 The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.<\/li>\n<li>ONE LOAF OF BREAD:\u00a0 Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.\u00a0 For bread, start with the step after DO NOT LET RISE.\u00a0 For hamburger buns, continue with above recipe.\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li value=\"11\">Roll in 1\/4 C flour until you can get some of the cracks and folds out of the loaf.\u00a0 Smack it on the table occasionally, trying to force out any air bubbles.<\/li>\n<li>Coat your hands lightly with oil, and wipe them on the outside of the dough ball.<\/li>\n<li>Let dough rise in a greased loaf pan for 45 minutes<\/li>\n<li>Cover with lightly oiled foil<\/li>\n<li>Bake at 400\u00ba for 20 minutes<\/li>\n<li>Remove foil, rotate and bake for another 10 minutes<\/li>\n<li>Test internal temperature.\u00a0 If not yet (TARGET) 190\u00ba cover loaf and cook an additional few minutes<\/li>\n<li>Remove and set on rack to cool<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<li>ENGLISH MUFFINS:\u00a0 Last, I am going to try to make a looser dough and create English Muffins. &#8211; with the following modified recipe:\n<ul>\n<li>Add 2 T non-fat powdered milk at Step 6<\/li>\n<li>Replace Steps, beginning with 7,\u00a0 with these steps\n<ol>\n<li value=\"7\">Do not add the last cup of flour.\u00a0 You want an EXTREMELY wet dough.<\/li>\n<li>Let rise in a GLASS bowl for 45 minutes<\/li>\n<li>Put 1\/2 C dough into each WELL-GREASED ring.\u00a0 No muffin rings?\u00a0 Use canning jar lids without the cap<\/li>\n<li>Let dough rise for a full hour &#8211; more time = more bubbles<\/li>\n<li>Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.<\/li>\n<li>Remove ring, flip and cook for 7 more minutes.<\/li>\n<li>Remove from pans to wire rack to cool.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was adapted from one posted at Genius Kitchen. INGREDIENTS 1 level tablespoon active dry yeast 1 cup warm water (100-105\u00ba F or 37-40\u00ba C) 3 TBL sugar &#8211; PROOF ABOVE MIXTURE FOR 5 MINUTES 1\/4 cup vegetable oil 2 TBL softened butter 1 egg 3\u00a0 cups bread flour &#8211; plus more 1 TBL &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/buns-bread-muffins\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Buns \/ Bread \/ Muffins&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,217],"tags":[],"class_list":["post-15940","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-sour-dough"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15940"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15940\/revisions"}],"predecessor-version":[{"id":16073,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15940\/revisions\/16073"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}