Since we’re not eating nearly as much bread as we once did, I rarely make bread any more. This time of year, with fresh tomatoes, we end up eating a bit more bread – tuna salad sandwiches with fresh tomato slices, BLTs, and grilled burgers with home grown tomatoes just can’t be beat.
Storebought hamburger buns just aren’t good enough for a grilled elk burger with a home grown tomato so yesterday I made buns to go with our burgers.
There are, no doubt, better homemade buns out there, but this recipe truly takes about 40 minutes start to finish. I use a good bit less sugar than the recipe calls for and the recipe says it makes 12 buns but I make 8. The best part is that you can make the buns any size/shape you want them to be. Mine are 4 oz. each and because our burgers are thinner and a bit bigger, that’s how I make the buns. Also, by the time I get tomatoes, onions, pickles, lettuce, and whatever else, on my burger, it’s fat enough so I like my buns just thick enough to hold together and not real big and puffy.
What happens around here is that Vince usually eats 2 burgers and I eat 1 and then he’ll have another one for lunch the next day so we only eat 4 of the 8 buns. The leftovers get sliced into strips (almost like thick French fries) and they make wonderful French toast and amazing croutons! Or, I can open a jar of BBQ pulled pork and we can have pulled pork sandwiches on another day!