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