Hot Buns

Before anyone accuses anyone else of "going too far" being too "foodie elitist" or having "too much time on her hands" let me just say that these homemade burger buns KNOCKED MY LITTLE COTTON SOCKS OFF.

The relatively lazy effort of making them is so so very worth it. I thought I loved burgers before; now, well, this has changed the water on the beans.

But enough talk. This recipe makes exceptional, perfect hamburger buns.

A few notes: the dough is very very sticky, and (luckily) advice from smitten kitchen forced me not to add extra flour. If you're up for the task -- and I couldn't recommend this recipe more highly -- use the stand mixer. Oh, and Canadian flour has a similar protein level as American "bread" flour, so no probs using all a-p flour here.


!!!!!

Out of respect for the buns, we had minced steak burgers (start with a sirloin and mince it) and excellent condiments. The combination was out of this world.




** by the way, the bbq is back in business thanks to a new set of knobs courtesy of the excellent lifetime warranty on my broilmate q.