40 Minute Hamburger Buns or Rolls

[hangin'witthepeeps]

SparksNV, I had the same thing happen. Very dense and did not brown on top. I checked my yeast and it was expired by a month. I keep my bread flour in the freezer. It was either the old yeast not "working" or the cooler flour not letting the yeast rise. I went and bought a new bag of bread flour and new yeast and they turned out great!! Now if I could just stop making them and eating them.

 

[SparksNV]

Checked my yeast - expires Sept, 2011 - However, it has been open for a while (we use our bread machine alot). Flour is room temp. I used all purpose flour but I have bread flour available. Maybe my water wasn't hot enough? I heated up all of the water. I let my big Kenmore mixer (like a Kitchenaide) knead it x 5 min. Maybe I let it knead it too long?

 

[Frogdogtimestwo]

I am at 4800' and I usually let rise longer and they turn out fine. I always use bread flour, that may help. If all else fails contact your local county extension office and usually they have suggestions for baking at high altitude.

I found this on Epicurious
Yeast Breads

At high altitude, bread tends to rise much more rapidly than at sea level and changes in ingredients or technique are needed to slow down this action. Some bakers reduce their yeast slightly or use ice water instead of warm water, while others punch down their dough more often, then add extra rises or one overnight rise in the refrigerator. Beware of dough that has risen too much or "over-proofed" before baking; it may warp, droop, or collapse in the oven. To prevent over-proofing at high altitude, only allow dough to rise about a third—not double in bulk—before baking. Never omit salt: At high altitudes, salt is essential not only for flavor, but also to slow down the growth of yeast and the expansion of gases. To achieve good rise and a crisp crust at high altitude, begin baking bread with a pan of boiling water on the bottom of the oven, then remove the water for the final 15 minutes of baking.

Muffins & Quick Breads

This category also includes scones, biscuits, and cornbread. For the correct rise at high altitude, baking powder or baking soda must be reduced slightly. Also, you get a better rise and quicker set with an acidic batter, so you can reduce some of the baking soda, which neutralizes acidity—don't omit all of it as some is needed for leavening. To strengthen batter and prevent collapse, sugar is reduced and flour increased. Extra liquid can be added (it is especially good to substitute buttermilk or yogurt for water or milk) to compensate for dry air and drier flour at altitude. Quick breads baked in loaf pans may crust over and start to brown on top before the batter underneath begins to set. To prevent this, sometimes it is helpful to cover the pan loosely with foil after half the baking time or to substitute a tube pan for a loaf pan. To get a better rise between 4,000 and 6,000 feet, increase oven temperature by 15°F to 25°F. At higher elevations, keep original heat and increase baking time slightly.

Read More http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking_basics#ixzz0wJJjITxN

 

[Terri O]

Quote:
A mini-hamburger that can be eaten in 2-3 bites (or maybe 1-2 bites for men). The fast food places like White Castle and Krystal's call them Sliders. Other fast food chains call them Burger Buddies, Burger Shots. Restaurants like Chilis, Applebees, etc call them Big Bites, Mini Bites, etc.

http://millriverfarm.com/photos/sliders.jpg

Sorry, hangin'witthepeeps

How cute is that? Thanks Kim, we don't have any of those restaurants around here. All we have is a mom and pop type store/gas station/restaurant/feed store. We do have one real restaurant but it's a Mexican food place. The only sliders I knew about were the turtles around here they call Red Eared Sliders. I didn't think you were talking about them.

Now I thought she was talking aobut a slider like we have them here. Our VFW post makes them at their stand and they are only available at Town and Country Days or on Fridays during the summer right at the stand. They are a beef burger that they slide into (used to be lard) to cook. Slap it on a bun and add a slice of cheese and a spoon of butter fried onions and you've got a Slider Lake Mills style! Seriously, there is a line about a block long every Friday at noon!

Terri O

 

[hangin'witthepeeps]

Well, that stumps me. SparksNV you are have the opposite happening. Yours sounds like it did not rise enough. Dense bread and not browning. But according to the info supplied by the other poster, yours should have risen too much?

 

[SparksNV]

idk - hanging... it does sound like mine did the opposite of what epic.. said to expect/do.

I will try again with bread flour - thanks for the info Frogdog (btw, do you have frenchies - french bulldogs?).

 

[Frogdogtimestwo]

Your welcome, learning to bake at high altitude has been challenging and I consider myself pretty good in the kitchen! Yes, two French bulldogs

 

[BettyR]

Quote:
How cute is that? Thanks Kim, we don't have any of those restaurants around here. All we have is a mom and pop type store/gas station/restaurant/feed store. We do have one real restaurant but it's a Mexican food place. The only sliders I knew about were the turtles around here they call Red Eared Sliders. I didn't think you were talking about them.

Now I thought she was talking aobut a slider like we have them here. Our VFW post makes them at their stand and they are only available at Town and Country Days or on Fridays during the summer right at the stand. They are a beef burger that they slide into (used to be lard) to cook. Slap it on a bun and add a slice of cheese and a spoon of butter fried onions and you've got a Slider Lake Mills style! Seriously, there is a line about a block long every Friday at noon!

Terri O

We're having hamburgers tonight, but no sliders. We're having hamburgers on homemade buns with grilled onions, mushrooms, and cheese melted on them with homemade frys on the side.

 

[Kim_NC]

Quote:
Now I thought she was talking aobut a slider like we have them here. Our VFW post makes them at their stand and they are only available at Town and Country Days or on Fridays during the summer right at the stand. They are a beef burger that they slide into (used to be lard) to cook. Slap it on a bun and add a slice of cheese and a spoon of butter fried onions and you've got a Slider Lake Mills style! Seriously, there is a line about a block long every Friday at noon!

Terri O

We're having hamburgers tonight, but no sliders. We're having hamburgers on homemade buns with grilled onions, mushrooms, and cheese melted on them with homemade frys on the side.

Yum! Those sound good.

We're eating sliders tonight. Andddd......

in the morning I'm making mini breakfast sandwiches with a slider buns, mini sausage patties and quail eggs. I'll try to get a pic.

 

[BettyR]

The breakfast sandwiches sound good!!!