Monday, May 24, 2010


Let me get this off my chest right away. I am in love. Absolutely, head-over-heals for the Fiddlehead Onion Buns. Shh! Don't tell my husband. ;-)

The night I decided to make the Onion Buns was windy, a little chilly and I wasn't interested in going to bed any time soon. So, at about 9 in the evening I began adding the ingredients in my trusty orange Kitchen Aid mixer.

I followed the recipe exactly...except...I realized after I started that I only had 3 cups of unbleached white flour. I ended up using 3 cups all purpose, and three cups of whole wheat instead of the 4:2 ratio the recipe calls for.

Buns glazed with egg, sprinkled with sesame seeds, and ready for the oven.

When I pulled the buns out of the oven, I was hit with the comforting smell of sweet onion and starch. I was resisted the urge to break into one of the hot buns - making the prudent decision to let them cool a bit.

Not the roundest of buns...but they are pretty.

In retrospect, I should have let the dough rise for even longer than the recipe suggests (2hrs) - likely due to the extra cup of whole wheat flour.

The next evening, we invited a good friend over for dinner. Burgers are a fabulous, quick meal that can be satisfying and health (not usually the word one would use to describe a hamburger). In about 30 minutes I had delicious, hamburgers that were juicy and tender. The burgers were completed with freshly sliced tomato and local onion, lettuce and cheddar.

Burgers on the deck - doesn't get much better.


  1. Wow, Anna. When you put cheese on a burger, you don't mess around! Is that a white cheddar, and if so, which one?

  2. I used white sharp cheddar from Matanuska Creamery which I bought here in Fairbanks at the Homegrown Market. It is delish and really wonderful on burgers and in good quantity :-)

  3. I made these as dinner rolls for Father's day. My husband really like them, but they could have been a little more onioney for my taste. BTW the burger looks great!


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