I think I’ve made it clear, in the past, that our Burnin’ Love teammember Terry is the undisputed Grand-High Poobah of all things baked. Cakes, pies, bread…you name, Terry does it…better than anyone else.
These are the rolls that he makes specifically to overshawdow my pulled pork bbq, and they’re so good that I’m okay with that. If you think you have something better to serve your savory swine upon, feel free to let me know…
…but I won’t believe you.
Here’s the recipe he uses for his rolls, or, as his wife Dana calls them, “Terry’s Awesome Buns…”
Hamburger Buns (Vienna Rolls)
This recipe is from a great cook book, “Secrets of a Jewish Baker” by George Greenstein. This works great for dinner, hamburger or Frankfurter rolls. I’ve listed instructions for use with a stand mixer.
1/2 cup warm water
2 packages plus 1 teaspoon active dry yeast (scant 2 tablespoons)
1 cup cold water (use ice water in hot weather)
3 large eggs
3 tablespoons vegetable oil
3 tablespoons malt syrup or molasses
3 tablespoons sugar
5 1/4 to 6 cups bread flour
3 1/4 teaspoons salt
Poppy seeds or sesame seeds, for topping (optional)
1. In the mixing bowl, sprinkle the yeast over the warm water and allow to soften (5 to 10 minutes).
2. Add the cold water, eggs, oil, malt syrup, sugar, 5 1/4 cups of flour and the salt.
3. Mix using the paddle attachment until the dough comes away from the sides of the bowl, adding more flour 1/4 cup at a time if necessary.
4. Remove and scrape down the beater and insert the dough hook.
5. Mix for 15 minutes at first speed. When using bread flour, the dough will soften slightly as the gluten develops. More flour can be added in small amounts if required.
6. This should be a stiff dough. Monitor the mixer at all times. It may be necessary to hold down the bowl while mixing. The dough should be smooth and elastic.
1. Transfer the dough to an oiled bowl and turn to coat.
2. Cover and allow to rise for 30 minutes.
3. Punch down and allow to rise once more until double in volume (20 to 30 minutes).
4. Punch down the dough again, divide into 3 pieces, cover and let stand 15 minutes.
1. Roll out into ropes.
2. Cut 8 equal pieces from each rope.
3. Form each piece into a single roll.
4. Brush the top with water and dipped the top into a dish with a single layer of sesame seeds.
5. Place right side up on 3 greased baking sheets, 8 per pan, evenly distributed so that they have room to rise.
6. Proof, covered until doubled in size.
1. Preheat the oven to 425 F (if lighter roll is desired, bake at 400 F).
2. Place an empty roasting pan on the floor of the oven for 5 to 10 minutes.
3. Place the rolls in the oven, then carefully pour 2 cups hot water (or use 6 to 8 ice cubes) into the empty pan. Shield your face and hands from the burst of steam.
4. Add more water after the first 10 minutes of baking.
5. Bake until the rolls are golden brown (15 to 20 minutes). Always make sure the rolls have a browned bottom.