It occurred to me recently that the reason all of my work clothes were faded and full of holes is that I haven’t actually bought anything for work in years, which also explains why I had begun to look so slovenly and outmoded. I am the kind of person who will go shopping for pants and come home with a sequined party dress, so was no surprise that I didn’t have anything practical that I could wear for a job interview I’ve got this week. So we looked at our bank accounts, decided that we’ve been responsible enough with our bills lately and that they could be ignored this payday, and determined that I could go shopping if I was smart about it and promised not to buy anything with sequins. If I get the job, I’m going to buy whatever dress I want.
So, because I had to buy a lot of grey and black clothes, and because we were down to our last as far as essential grocery items, and because life is full of surprises, this has been a big spending week, and now we’re poor again. But I wanted turkey burgers, because had ground turkey thighs in the freezer and one last jar of zucchini relish in the cupboard. The only thing we didn’t have was buns. Solution? Homemade hamburger buns.
The recipe is based on a recipe I dug out of the old Fannie Farmer, but I’ve adapted it to suit normal people’s lives. Who keeps dried milk powder on hand, and how many people other than me hoard lard in their freezer for no particular reason other than greed? I have no idea, but I think no one. This is a more modern, much more convenient take on things.
- 2 packages (or 4 1/2 tsp.) dry yeast
- 1 tbsp. honey
- 1 1/2 cup milk, warmed slightly
- 1/3 cup butter, melted (alternative: use olive oil, if you prefer)
- 1 egg
- 1/2 tsp. salt
- 5 cups all-purpose flour
In a large bowl, whisk together yeast, honey, and milk. Let stand for five minutes, or until yeast has begun to foam on top.
Mix butter, egg, and salt, and stir into the yeast mixture. Add two cups flour, and stir until a paste has formed. Gradually add the rest of the flour until the paste becomes a dough.
Turn out onto a floured surface, knead for about a minute, and then cover with a kitchen towel and allow to rest for ten minutes.
After ten minutes, return to the dough, kneading until smooth and elastic, about eight to ten minutes. Place in a greased bowl and cover with plastic wrap and a kitchen towel, in a warm place, and let stand until doubled in bulk, 60 to 90 minutes.
Grease two baking sheets, and sprinkle with cornmeal, if desired.
Roll each piece into a ball, pinching the bottom to secure the shape.
Place dough balls on baking sheets, pressing each ball flat with your palm, so that each ball forms a disc about a 1/2- to 3/4-inch thick. Let rise again, covered in plastic wrap and dish towels, until doubled, about 45 minutes.
Slice in half and top with your favorite burger patty and condiments. Serve with “easy frites.” Or use as bread for your favourite sandwiches.