Any Home Bakers Here?

[Jesusfreak101]

I need to try thats!!

 

[pfields]

Where's the recipe for the hamburger buns in post 2301?

 

[wyoDreamer]

I need to make some Ginger Cookies. These are not gingerbread or ginger snaps; they are a ginger and cinnamon cut-out cookie. I use a 1" bear cookie cutter and call them Ginger Bear cookies. The little size keeps them really crispy - and you can have 4 instead of just 1!!

 

[N F C]

The seeded hamburger bun recipe is #2149, dated 09-09-15.

 

[N F C]

I need to make some Ginger Cookies. These are not gingerbread or ginger snaps; they are a ginger and cinnamon cut-out cookie. I use a 1" bear cookie cutter and call them Ginger Bear cookies. The little size keeps them really crispy - and you can have 4 instead of just 1!!

Quantity is important!

 

[wyoDreamer]

Here is the bun recipe:
Seeded Hamburger Buns

3/4 to 1 Cup warm water (use 3/4 if it's humid, 1 C if air is dry)
2 Tab softened butter
2 eggs (separate 1 of the eggs, the yolk goes in the dough and the white is used for the topping)
3 1/2 Cups AP flour
1/4 Cup sugar
1 1/4 tsp salt
1 Tab yeast
Sesame or other type of seed

1. Mix all ingredients together and knead 7-10 minutes to make a soft, smooth, slightly sticky dough
2. Lightly grease bowl, put the dough in and cover.
3. Let rise until doubled (approx. 1-2 hours)
4. Divide into 8 pieces. Shape into balls, place on parchment paper covered baking sheet. Gently flatten the balls with the palm of your hand to about 3" across.
5. Cover and let rise about 1 hour, until noticeably puffy
6. Pre-heat oven to 375 degrees while the buns are rising
7. Mix egg white with 2 Tab water. Brush bun tops with mixture and sprinkle with seeds.
8. Bake 15-18 minutes

You can make these bigger or smaller if you want. I weighed the dough, then divided total weight by 8 to get them all the same size, it makes a nice burger size. Slidders might be fun too

 

[Jesusfreak101]

Ok i see a pregnant craving coming on

 

[Chicky Feathers]

Those are from the Seeded Hamburger Bun recipe, posted 09-09-15, post #2149. If you can't find it, let me know and I'll try a copy/paste.

Welcome to the thread!

.

Thanks so much, I will look!

 

[Chicky Feathers]

Whoops and there it is above! Thank you!

 

[sunflour]

YOU ROCK SUNFLOUR THANK YOU!!!!!

Thanks. Last year at work, someone called me "the bomb" thought it was an insult until younger folks told me what it meant.

I think the Grandma's is the one I used last year for the cookies.

Sunflour, are you making another gingerbread house this year?

Of course….gonna make in an annual tradition..LOL, love the smell of gingerbread. Would love to try making melted hard candy windows, another challenge

Thanks, Sunflower. I'll order the Golden Barrel next time I need molasses. I think there is something in the fall air that triggers the cookie baker genes!

Last year I did research the difference on molasses and really don't recall all the details, but think there are 3 types? The finest is very sweet and used to sweeten tea or coffee, the medium - likely the Grandma's type is for baking softer items and the blackstrap is the most robust - bottom of the pot - has the most punch and best for firmer baking like Gingerbread houses. Old timers used the Blackstrap for anemias, it is very high in iron.

Went on the search because whatever I had used before tasted awful and was looking for BS molasses to bake a flock block.