Although most fast food restaurants sale good tasting burgers they really can’t compare to a homemade burger in size or flavor. When most people think of a good burger they focus on the type of cheese on the sandwich or if the onions are raw or fried. Sweet pickles are a must for some while others prefer the bitter taste of a dill. Even lettuce, tomatoes and sauce aren’t really what makes a great burger.
What really makes a burger taste great is the flavor and texture of the roll. Homemade rolls are allowed to rest and rise which makes the texture chewy and soft. The flavor is also heighten by the rich creamy butter which also adds to the golden color of the rolls. And then there’s the sugar used to caramelize the onions and finally the sandwich is complete when the roll is finished with a light sprinkle of parmesan cheese. That is what makes a great sandwich.
Prep Time: 30 minutes Cook time: 20 minutes Yield: 9 rolls Difficulty: easy
Ingredients for Dough:
6 cups of King Arthur unbleached all-purpose flour
2 cups warm milk ( 100 – 110° F)
1/2 cup warm water
3 tablespoons of butter
2 1/2 tablespoons of yeast
2 tablespoons of sugar
2 teaspoons of salt
Ingredients for Filling:
1/4 cup of butter
1 medium red onion
1 tablespoon of sugar
Ingredients for Glaze:
1/4 teaspoon of water
Sprinkle with parmesan cheese
Directions for Dough:
Combine all ingredients to make dough then knead for 5 to 7 minutes. Cover dough and allow to rest on counter for 30 minutes. Next, use a floured rolling pin and roll dough on a lightly floured counter and shape into a rectangle. Proceed with a stretch and fold pattern similar to an envelop. Lightly spray with oil and dust with flour then loosely cover with plastic wrap allowing dough to rest for 30 minutes.Then repeat the stretch and fold pattern and place dough in a large lightly greased bowl turning to coat all sides of dough. Cover with plastic wrap ( I used a medium size plastic cap) and allow dough to double in size which may take 1 1/2 to 2 hours.
Directions for Filling:
Preheat oven to 350° F then melt butter in frying pan, add diced onions and sauté over low to medium heat for 15 to 20 minutes until lightly brown then stir in sugar and sauté an additional 5 minutes. Allow onions to cool at room temperature. Press dough down and knead cooled onions into dough. Shape dough into balls and allow to rest for 10 minutes. Next, pat or roll dough into 3/4 inch thick circles, then using a cutter (about 3 1/2 inches across) or a regular size tuna can cut dough into nine rounds. Place rounds on a baking sheet, leaving 1 inch space between them. Beat egg wash and brush on each round.
Bake rolls for 20 minutes, or until they are golden brown. Remove from the oven and sprinkle with parmesan cheese then cool on a wire rack. Store in a plastic bag on the counter for 3 days, or freeze for up to one month.
Adapted from King Arthur Flour.
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