With warm weather, spring, and summer fast approaching, I’ve been so anxious to get outside and dust off my grill! But our weather has been less than ideal. It’s still just a bit too soon for me. The wind is just way too cold yet!
As I was dreaming of a big, juicy, all beef burger hot off the grill and dripping with melted cheese, I remembered last summer and how the one thing that spoiled a great burger always seemed to be the bun. No matter how great the burger is, if the bun fails, it will be an unpleasant experience.
Like everything else, from the houses we live in to our personal relationships, if the foundation isn’t good, you’ll end up with trouble.
How can you have a great burger when it’s placed on a wimpy bun that ends up soggy, flat, and falling apart, right?
So I decided to work on creating great, flavorful foundations that could hold up to anything you put on it. Something to build on and not a wet mess. This one was created especially for a particular sandwich that I made that I will share soon, but it would be a great base for a burger, too. It would be terrific for quite a LOT of different sandwiches, actually! 😉
Buns and rolls seem to be so limited at the store, so I decided to go for something with lots of flavor, yet not overpowering at the same time. Just one of the blocks and pieces of the house that will all fit and work together in the end!
Anyways, I made a fantastic recipe for pulled beef, and thought, hey, wouldn’t rye rolls be wonderful with this?! So I set out to figure out a recipe to make them from scratch, and they really turned out good! I wanted a bit of a dark rye taste, but not too much, with just a touch of sweetness and a nice medium-hearty rye flavor!
I also didn’t want them to be overly hard like a true rye bread, but not too soft, either, or we’re right back to square one. So it took a lot of figuring and debating over what flours to blend and how much yeast to use.
I adapted several of my own recipes for breads and rolls, along with a few tips from the internet, too. Like they say, “…cooking is an experience, but baking is a science”. You can’t just dump in whatever you want, and how much you think you need, and expect it to work, in other words.
I’m no expert, though, so yes, I crossed my fingers. 😉
The bread dough was a wonderful color after mixing, and I had high hopes right from the start!
I transferred the dough to a floured counter to knead. It was already looking quite pretty!
Then. The scary part. Placing it in the oiled bowl, turning it to coat, and waiting to see if it would rise….
Oh, it rose alright! One of the best rises I’ve gotten in quite some time for breads and rolls!
I then cut the dough into 8 pieces, pinched and rolled them into balls, placed them onto an oiled baking sheet, and turned them to coat so that they could (hopefully) rise again.
*I patted them down a little to see if they’d look like buns when finished, but next I will just leave them round.
They rose ok, but if I hadn’t patted and pressed them down, I think they would’ve been taller for sure.
But all’s well that ends well! They turned out gorgeous anyways! I simply brushed them with a little egg white wash and sprinkled them with more caraway seeds just before baking, and I’d say that this science experiment was a definite, solid, “B+”! I’m only docking myself from an “A” for flattening them a little before the second rise, but overall – – a success!!! 😀
So if you find yourself frustrated with pathetic store-bought buns and rolls, you should give this recipe a try! It does take time, (rising time), but it isn’t difficult at all.
What do you have to lose? Like a very famous chef once said, “…bread ingredients are dirt cheap….and if you fail, try again.”
And besides, there’s nothing more wonderful than the smell of fresh bread baking! 😉
Hope you give this recipe a try and have a fantastic day, all! 😀