Last weekend I made a recipe originally known as Moomie's Buns. These hamburger buns (suitable, of course, to serve as general sandwich buns) are substantial. There will be no danger of a juicy hamburger soaking through and turning the bun to mush. They are not dense, though, but are tender, and almost light. Biting into one of these hamburger buns is remarkably satisfying. They are the Platonic ideal of a hamburger bun; the quintessential bun that all others strive to be.
A few weeks ago I finally tried out the dough hook on my monster KitchenAid mixer and was, well, hooked. I'd always kneaded my yeast breads by hand and just never made the transition to machine, even though I've had the mixer for years. Once I saw how easy it was to translate my recipes to the dough hook, I got into a yeast baking mood. I thought I'd break out from my usual loaves and give bun making a try. Having recently looked up the recently popular cinnamon roll recipe on the King Arthur Flour site, I did a search there for hamburger buns. When I opened the recipe for "Beautiful Burger Buns" I knew I'd hit the winner.
