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Split top bun progress - for Hornhonk et. al.

mkcmkc Posts: 540
edited 7:14PM in EggHead Forum
Made some more progress on the homemade split top frank buns.

King Arthur New England bun pan. Used 3/4 of Peter Reinhart's recipe for soft white bread from the Bread Baker's Apprentice (variation 1 with dry milk, and half butter - for flavor/half shortening - for softness), initial rise for 2 hours. Divided into 10 individual rolls (about 3 ounces each).

bunpan.jpg

Let it rise 90 minutes more before baking at 400 for 14 minutes.

Still a little "rich", not as light as I'd like. Need to try a version without egg, perhaps.... But we're getting there.

splittop2.jpg

splittop.jpg

Michelle
Egging in Denton, Texas

Comments

  • kmelleckerkmellecker Posts: 331
    Looks great to me. I can see them being used for a lot more than hot dogs.
  • WingRiderWingRider Posts: 326
    Looking good....if I didn't know better, I'd say that they came from New England! :laugh:
    Those would be scrumptious with some lobsta salad in them :woohoo: .
    Keep up the great work!!!
  • Have you tried the Reinhart white bread variation (2, I think) using buttermilk? You might like the flavor better...I think you can reduce the other fats (butter/shortening) when you use the buttermilk and still end up with a tender roll.
  • mkcmkc Posts: 540
    Hungry Celeste wrote:
    Have you tried the Reinhart white bread variation (2, I think) using buttermilk?

    Not yet - I chose variation 1 because of Peter's comment (in the book) that it made great hot dog and hamburger buns.

    I'll add variation 2 to the trials.

    My "target" to clone is a brand called Country Kitchen than we buy at Hannaford in the summer. It's a little higher in sugar than JJ Nissen brand so it toasts up a little nicer. And according to their website, highly recommended for Maine lobster rolls....

    frankfurt-rolls.jpg

    -M
    Egging in Denton, Texas
  • Where did you get the pan? I don't think KA sells them anymore...
  • mkcmkc Posts: 540
    Midnight Smoker wrote:
    Where did you get the pan? I don't think KA sells them anymore...

    They're a seasonal item at KA. I would expect them back in stock in a few months.

    I also see they're on Amazon for about the same price:

    http://www.amazon.com/gp/product/B002UNMZQ2?ie=UTF8&tag=robsrancwood-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002UNMZQ2

    -M
    Egging in Denton, Texas
  • hornhonkhornhonk Posts: 3,841
    Michelle, look ar you! Those look super! I guess I'm an idiot...I filled the whole dang pan with dough, all the way to the top. :blink: Country Kitchen brand is one of my favorites, too. You are doing great, Thanks ;)
  • Carolina QCarolina Q Posts: 12,104
    Michelle, I'd say you are on a mission!! :) Hope you find the sweet spot!

    I'll have to try Country Kitchen... assuming I can find them. The ones I have tried recently (Freihofer's and Hearthstone) don't grill as nicely as I'd like. Could be the griller though. :blush:

    Never made my own lobsta rolls. Love 'em, just never made my own. It's time to give it a try. Until then, I'll have to "settle" for Pearls.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • mkcmkc Posts: 540
    hornhonk wrote:
    Michelle, look ar you! Those look super! I guess I'm an idiot...I filled the whole dang pan with dough, all the way to the top. :blink: Country Kitchen brand is one of my favorites, too. You are doing great, Thanks ;)

    Steve,

    You are NOT an idiot - the instructions from KA for the pan say to fill it with a rectangle of dough... And that's what I did previously and wasn't happy with the result.

    I decided to eggsperiment with making separate rolls for each after seeing that blog post that was referenced - and it seemed to work well. You still slice down the middle of each roll to about 3/4 the thickness, BUT they pull apart into rolls just like the commercial ones. 3 ounces of dough (roughly 85-90 grams) per roll seems to be about right, which works out to about a 3-cup-of-flour recipe. And definitely no less than 2 tablespoons of sugar...

    -M
    Egging in Denton, Texas
  • hornhonkhornhonk Posts: 3,841
    Is this your final recipe or are you still experimenting? :side:
  • mkcmkc Posts: 540
    Steve,

    I'm still experimenting - these are good, but they are not quite there yet. I know the size of recipe, the amount of flour and sugar, now I need to get the same flavor but a less-rich/moist body/texture. I'm hopeful on the Reinhart buttermilk recipe I'll be trying later this week. And if that isn't it, I have another to try after that.

    It only took me 16 years to find what I think is the right NY style pizza dough for us, but then I've only been really trying for the last year... ok 2..... I'm nothing if not tenacious :silly:

    Good thing I love to cook/bake...
    Egging in Denton, Texas
  • hornhonkhornhonk Posts: 3,841
    I'm going to owe you big time for all your effort! :laugh:
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