Sunday, July 19, 2015

Indiana Hamburger Bun Recipe

Indiana Hamburger Buns
Indiana Hamburger Buns


  • 2 (1/4 ounce) packages yeast
  • 3 12-4 12 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 12 cup lukewarm water
  • 14 cup butter, room temperature


  1. In a bowl, mix water with milk. Add yeast, sugar, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast starts to foam.
  2. In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough gets sticky.
  3. Mix yeast mixture with flour..
  4. Knead until smooth and elastic.
  5. Place in greased bowl, cover tightly with a damp cloth, and let rise in a warm place for 15 minutes.
  6. Oil your hands and shape the dough into rolls and place in a well-greased pan.
  7. Cover loosely with a damp cloth and let rise an additional 15 minutes.
  8. Bake at 400 for 10 minutes or until golden brown.
  9. Allow the rolls to cool down before removing them from the pan

Wednesday, January 8, 2014

How to Make Bread from Scratch- NO BREADMAKER NEEDED

In this video I show you step-by-step the way I was taught to make your own bread at home with no fancy equipment or machines. This method and recipe is super easy to do and anyone can do it. It is also a versatile recipe that allows you to throw in any extra ingredients or mix-ins like fresh or dried herbs, spices, purees, etc.

Bake Bread in a Pot

from BenjaminNelson

A Great Doughnut Made of Masa at Seis Vecinos


[Photograph: Chris Crowley]

Up until last week, if you asked me where to find a quality doughnut in the Bronx I'd scratch my head. Now I can tell you: one of the borough's finest desserts is the Honduran-style Rosquillas el Dulce ($1.50) from Mott Haven's Seis Vecinos .

Rosquillas, a kind of doughnut, are made with masa harina instead of flour. The kitchen also adds cheese—back home, that'd be a Spanish curdled milk product called cuajada—and butter. In Honduras, you'll often find them served with coffee. Here, they make them fresh to order (it takes about 15 minutes) and then drench them in warm molasses. The presentation, as it with all of the dishes at the restaurant, is aspirational with matchsticks of canella and dollops of whipped cream.

The doughnut is beautifully crisp and the inside is soft and buttery. While you won't taste much masa flavor, you'll appreciate the way the donut's insides melt in your mouth. The molasses adds a note of rich caramel to the shell, a welcome, sweet turn from the fried dough.

I know we've all in recovery mood after our national holiday eating bonzanza, but really: what better way is there to start the new year then with fried dough drenched in molasses? I, for one, couldn't ask for more. We can start our juice cleanses a couple weeks late this year.

About the author: Chris Crowley is the author of the Bronx Eats and Anatomy of A Smorgasburg Pop Up columns. Follow him on Twitter, if you'd like. In person, your best bet is the window seat at Neerob, or waiting in line at the Lechonera La Piranha trailer.

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