Potato Hamburger Buns

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

I’m still on a quest for the perfect recipe that reminds me of the Martin’s Potato Bread.  With July 4th this week, I decided to try a new potato roll recipe for hamburgers. They turned out to be large enough for sliders or dinner rolls.  These rolls look tall but once they’re filled and you start eating, you won’t think there’s too much bread.  I think these rolls would be lovely for cold cut sandwiches, pulled pork or anything you would eat on a bun. Really.

My brother-in-law and husband didn’t think these were like the store bought rolls but that they were a fantastic roll anyway.  We ate the first three warm out of the oven with a little butter.  They were soft and fluffy as they should be.  My husband is already making plans for me to make two batches of these for the Fourth.

Then we ate a few more buns for dinner with hamburgers, sauteed vidalia onions and baked beans.

Have a wonderful and safe Fourth of July!

Enjoy!

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls3 | Bakewell Junction

Potato Hamburger Rolls | Bakewell Junction

Potato Hamburger Rolls

Yield:  15 – 20 rolls                  Cook Time:  20 minutes

Dough:

  • 2 tablespoons warm water
  • 1/2 teaspoon sugar
  • 2 1/2 teaspoons instant (or Bread Machine) yeast; equivalent of 1 package of yeast
  • 1 cup water boiling potato water or 1 cup boiling water with 1 tablespoon of potato flakes
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter
  • 2 beaten eggs
  • 4 to 4 1/2 cups flour
  • 1/4 cup potato flour

Topping:

  • Milk, cream or egg yolk to glaze (optional)

Directions:

Step 1:  For the dough:  Heat 2 tablespoons in a microwave safe small bowl or a 1 cup measure for 5 to 10 seconds to warm.  Dissolve the 1/2 teaspoon of sugar in the warm water.  Add the yeast and mix briefly to combine.  Set aside for about 10 minutes until the mixture begins to foam.

Step 2:  In the interim, add the potato flakes, sugar, salt and butter to the boiling water and mix.  Add the potato water and yeast mixtures to the large bowl of a stand mixer and mix briefly.  Mix in the eggs and 2 cups of flour.  Beat in the remaining 2 cups of flour.  Continue using the beater attachment and beat for 3 to 5 minutes.  This is a sticky dough.  At this point you can refrigerate covered up to a week.

Step 3:  If you aren’t refrigerating the dough, you may need to add an additional 1/2 cup of flour to the dough for easier handling.  Be sure not to add too much flour, as it should remain sticky.  Let dough rest for 1/2 hour.  Grease a 9 by 13 inch pan with cooking spray or line with parchment.  To prepare for baking, using well floured hands, divide the dough into 15 to 20 pieces.  Roll into balls and place into the prepared pan.  I was able to place the rolls in 3 by 5 rows in the pan.  I had three additional rolls that I put into a small loaf pan for a total of 18 rolls.  Set rolls in a warm area to rise until doubled.  If you don’t have a warm area, create one using my tip below.

Step 4:  Preheat oven to 375 degrees.   Place rolls in preheated oven for 20 minutes.  Longer if you’re rolls are larger; less if they’re smaller.  Optionally brush with the topping 5 minutes before the rolls are finished baking.  So if you’re baking for 20 minutes, brush the tops at 15 minutes and then let them finish baking for the remaining 5 minutes.

Step 5:  Let the rolls cool 10 minutes.  Remove the rolls from the pan and let them cool completely.  Break the buns apart.  Slice horizontally when ready to use for hamburgers.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe slightly adapted from The Kitchn, Easy Potato Dough Rolls recipe.

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Roasted Garlic Avocado Dip / Spread

Roasted Garlic Avocado Dip / Spread | Bakewell Junction

Roasted Garlic Avocado Dip / Spread | Bakewell Junction

This weekend I had another graduation party – it’s that time of year.   I brought Slutty Brownies and Italian Rum Baba because I can’t show up without a little something.  Needless to say, they all disappeared.

With July 4tn around the corner, I thought it would be a great time to share my Roasted Garlic Avocado Dip.  This is similar to my Guacamole but the flavor is roasted garlic instead of onion.  I prefer the roasted garlic flavor with meat instead of chips. You might ask why roasted garlic instead of raw garlic?  Roasted garlic has a much milder flavor than raw garlic.  I love roasted garlic and adding it in this dip is wonderful.  Once the garlic is roasted and then crushed, it just melds into the dip.

If you’re grilling hamburgers, london broil, ribs or Italian sausage for July 4th, this dip is great.  I just place a large portion of this dip on the edge of my plate and dip steak, sausage or ribs into it before taking a bite – just delicious.  You can also use this dip as a spread on sandwiches instead of mayo or in addition to.

Enjoy.

Roasted Garlic Avocado Dip

Ingredients

  • 3 Hass Avocados, ripe
  • 4 to 5 roasted garlic cloves, crushed
  • 1 tablespoon lime juice or the juice from 1/2 lime or more to taste
  • 1/2 – 1 teaspoon lemon juice
  • 1/2 to 1 teaspoon sea salt or more to taste

Directions:

Step 1:  Using a sharp knife, cut the Avocados in half by starting at the top (the narrow end) and cutting down to the bottom (the wider end) on one side and up to the top on the other side.  Do not cut through the pit in the center.

Step 2:  Using a spoon scoop out the Avocados and place in a medium bowl.  Discard the skin and pit.  Crush the roasted garlic cloves into the bowl and mix into the Avocado.  Add juices and salt and mix thoroughly.

Step 3:  To store the Guacamole, cover with plastic wrap and ensure that the plastic wrap is placed directly on the mixture and that there are no or few air gaps; then chill in the refrigerator.  Fresh Guacamole doesn’t keep well, so it should be made only about an hour before it is served.

Roasted Garlic

Ingredients

  • 1 head of garlic
  • 1 to 2 teaspoons olive oil

Directions:

Step 1:  Remove all the white papery outer skin from the head of garlic.  Place the head of garlic in a pouch created by aluminum foil and drizzle uniformly with the olive oil.  Close up the pouch.

Step 2:  Place the pouch in a preheated 350 degree oven for 30 to 35 minutes or until the garlic becomes soft.  Remove garlic from the oven and let cool completely.  Remove the cloves from the skin and store in a sealed container in the refrigerator.

Enjoy!!!

Recipe adapted from my co-worker.

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Potato Hot Dog Rolls #TwelveLoaves June

Potato Hot Dog Buns | Bakewell Junction

Potato Hot Dog Buns | Bakewell Junction

This month’s TwelveLoaves linky party theme is summer buns and I wasn’t sure what summer buns were.  After looking at the other submissions and considering that today is Father’s Day, I thought I’d like to try hot dog buns.  Lots of folks grill and barbeque hot dogs today and all summer long, so why not?

My favorite store bought buns are Martin’s potato buns.  I use them all the time and I wanted to try making buns at home that would be like the store bought buns.  As it turned out, these hot dog buns were really good but not like the store bought ones I was trying to emulate.  My husband thought these were better than the Martin’s buns.

This is a relatively easy recipe and I recommend you give it a try.  The potato flour helps the buns from becoming hard.

Hope everyone had a great Father’s Day!

Enjoy!

Potato Hot Dog Rolls

Yield:  12 – 14 rolls                  Cook Time:  20 minutes

Dough:

  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups water
  • 1 tablespoon sugar
  • 3 cups flour
  • 1/4 cup potato flour
  • 2 tablespoons non-fat dry milk powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons sugar

Topping:

  • 1 – 2 tablespoons milk

Directions:

Step 1:  For the dough:  Heat milk to 110 degrees in a microwave safe small bowl or a 2 cup measure.  I heated the milk in the microwave in small intervals until the thermometer read 110 degrees.  Add the tablespoon of sugar and the yeast and mix briefly to combine.  Set aside for about 10 minutes until the mixture begins to foam.

Step 2:  In the interim, set up your electric stand mixer with the dough hook attachment.  Add the flours, the dry milk powder and salt to the mixer bowl.  Turn on the mixer on low to combine the dry ingredients.  Then add in the olive oil and yeast mixture.  Scrape down the sides of the bowl to ensure the flour is incorporated.  Let the mixer knead the dough for five minutes.

Step 3:  Generously dust a clean work surface with flour, as the dough is very sticky.  Transfer the dough onto the floured work surface.  Scrape the sides of the bowl to get as much of the dough as possible.

Step 4:  With floured hands, flatten the dough and fold it over on itself six or seven times.  Using a greased bench scraper or knife cut the dough into 12 to 14 pieces.  Let the dough rest for 10 minutes.

Step 5:  Prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray.  Shape the pieces of dough into 1 inch by 8 inch buns.  Place the formed doughs side-by-side onto the baking sheet, about 1 inch apart.  Cover with plastic wrap and let rise for 45 minutes in a warm place or use my tip below to create a warm environment.  The dough should double in size.

Step 6:  Preheat oven to 375 degrees.  Brush the tops of the buns with the milk.  Bake the buns for 15 to 20 minutes.  Let the buns cool completely.  Break the buns apart and slice horizontally.  Fill with your favorite hot dogs and toppings.  You can also fill with Italian sausage.

Tips:  To create a warm environment, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven.  The boiling water will create a warm moist environment in the oven for the dough to rise well.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Recipe adapted from King Arthur Flour, Rosemary Potato Rolls recipe.

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What is baking this June in the TwelveLoaves kitchens?

#TwelveLoaves June:  Summer buns!  Summer is all about lazy mornings and easy lunches.  Outside barbecues and lots of grilling!  Share your favorite summer bun recipe (sweet or savory).  Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this June!

Want to join the #TwelveLoaves group?  It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog.  It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June 2013 and posted on your blog by June 30, 2013.

You are next… Click here to enter

May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
April: Berries
May: Open theme

Follow @TwelveLoaves on Twitter

See what’s freshly baked for #TwelveLoaves on the growing Pinterest board.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Lofthouse Sugar Cookies with Ganache and a Cherry #Chocolateparty

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

Lofthouse Sugar Cookies with Ganache and Cherries | Bakewell Junction

My dog has been recovering from her ACL surgery and she hasn’t been left alone in the house until yesterday.  She handled that well so this week I’ll be going back to the office on the days I’m scheduled to work on-site.  My fellow car pool buddies wanted some homemade treats because they’ve been without for a few weeks.  One of them is picky and won’t eat anything that’s creamy or contains cream cheese or milk/cream that he can taste.  I thought that I could bake something easy that would work for the #chocolateparty and bring to work.

This month’s #Chocolateparty theme is cherries and chocolate.  I love both cherries and chocolate.  I’ve seen Lofthouse Sugar Cookies on a lot of blogs but I’ve never even tried the store bought ones.  Most recently I’ve seen these cookies on Lizzy’s blog, That Skinny Chick Can Bake, and you can find her post here – Daisy Lofthouse Cookies.  So, I incorporated Lizzy’s Lofthouse cookies into the #ChocolateParty.  Although most of the Lofthouse Sugar Cookies have a buttercream frosting, I went with milk chocolate ganache and a fresh cherry on top.  If you wanted to make these for Christmas, you could substitute maraschino cherries for the fresh cherries.

These cookies are fluffy and soft but aren’t very sweet which is probably why they’re usually topped with buttercream frosting to amp up the sweetness.  My husband loved these cookies with or without the topping.  He liked the dough so much that he was ready to swipe one of the last cookies that was going into the oven just to get some more of the raw dough.

How about you…do you like your cookies very sweet or less sweet?

Enjoy!

Lofthouse Sugar Cookies with Ganache and a Cherry

Yield:  24 – 30 Cookies                  Cook Time:  10 – 12 minutes

Dough:

  • 1/2 cup room temperature butter (1 stick)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond flavoring or vanilla extract (I used vanilla extract)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 eggs
  • 3 cups flour

Topping:

  • 1/4 cup heavy cream
  • 1/2 cup milk chocolate chips (I used Hershey’s)
  • 1 tablespoon unsalted butter, softened
  • 15 fresh sweet cherries, cut in half and pitted

Directions:

Step 1:  For the cookies:  With an electric mixer beat the butter and sugar together for about 4 to 5 minutes until the mixture is light and fluffy.  Combine the vanilla, salt, baking soda and baking powder with the butter mixture.  Add the sour cream and mix to combine.  Add the eggs individually and mix each addition to combine.  Mix in the flour until incorporated.  Chill dough for 1 to 24 hours.

Step 2:  You may roll out the dough to 1/2 inch thick and use a cookie cutter to shape the cookies.  I rolled the dough into 1 1/2 inch balls and placed them on a parchment lined cookie sheet and then flattened them to about half the height, about 1 1/2 to 2 inches apart.  Bake in a preheated 350 degree oven for 10 – 12 minutes.  Repeat with the remaining dough.  Cool completely.

Step 8:  Topping:  In a small saucepan heat cream over medium heat until steaming while stirring constantly or heat in a microwave safe bowl in the microwave in 30 second increments.  Remove from heat, add the chocolate and let stand for 5 minutes.  Add the butter and stir until smooth.  Dip the top of each cookie to thoroughly coat and place half a cherry on the top.

Storing:  Store cookies in a sealed plastic container (in the refrigerator, if it’s warm)  for a few days.

Enjoy!!!

Recipe from That Skinny Chick Can Bake, originally from McCalls.

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Curious about the monthly chocolate party?  Here’s how you can join Roxana and her wonderful hosts Emily of Life on Food, Veronica of My Catholic Kitchen, Pam of Blueberries and Blessings, Liz of That Skinny Chick can Bake, Kim of Ninja Baking, Denise of From Brazil to You , Laura of Tutti Dolci, Karen of Karen’s Kitchen Stories and Becky of A Calculated Whisk.

The recipes will be shared on the first Monday of each month and you can submit your own recipes by the end of the month.  You can submit up to 3 recipes each month.

To make sure everyone is having fun, there are a few rules you’ll have to follow.

1.) Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2.) Include a link back to a monthly round-up or the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.

I hope you’ll join our party and bake along with us.  Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platforms using the #chocolateparty hashtag.

Add your link to the Chocolate Cherry Party.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Amaretto Marshmallows

Amaretto Marshmallows | Bakewell Junction

Amaretto Marshmallows | Bakewell Junction

Although I’m not a marshmallow fan, I had some angst about last week’s marshmallow flop.  I needed to make them again with a successful outcome.  This time I used a different recipe and I finally found the Knox unflavored gelatin in a different supermarket.  I’d seen a lovely recipe earlier this year on Bake at 350.  Bridget’s Amaretto Marshmallows and Amaretto Smores (click on the link to get the recipe) post, originally from Shauna Sever’s book Marshmallow Madness, looked fantastic.  Although mine didn’t look as nice as her’s, they did turn out well.  The mixture turned white as it should have while in the mixer bowl and the finished marshmallows were fluffy and fresh.

I liked that this recipe gave an exact measurement for the gelatin not just the number of pouches to use.  As we all know, many companies are changing the volume in their packaging so recipes with a number of packets might not give you the correct amount for the recipe.  I also liked the tips that Bridget gives in her post.  Based on her tips I made 1/4 of the coating and it was plenty (1/4 cup corn starch plus 3/8 cup powdered sugar).

We had a long time friend visiting today and he got most of the marshmallows to take home for his grandkids.  We can’t eat the entire batch ourselves but I’ll be sure to make them again when my nieces are visiting so they can roast them and make s’mores.

Enjoy!!!

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.