It all began with bacon??? As it goes bacon wrapped onion planted in my brain by a chef friend, I just had to try it and what better to do with that onion than have a fine burger. And then I had to bake my favorite “Moomie’s Buns” instead of the onion buns from KA, either one will do for great burgers. I saw that onion, thanks Chiqui!
Simply grill the 1/2 inch thick slice of onion until bacon is crispy.
Michael brought home a very thin brand of bacon that I don’t normally use, but it worked with a little bit of a struggle to wrap…I’ll do better next time and a nice slices of grilled avocado would go well with this onion.
- 3 tablespoons melted butter
- 6 to 8 ounces lukewarm water
- 1 ounce butter
- 1 large egg
- 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
- 1 3/4 ounces sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 1 1/2 ounces melted butter
|1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.|
|2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.|
|3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.|
|4) Brush the buns with about half of the melted butter.|
|5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.|
|6) Cool the buns on a rack.|
|Yield: 8 large buns.|