So if you are looking to spice your your grilling routine. Just add this handmade bun recipe to your meal and it will be an instant hit!
How To Make Handmade Parmesan Kaiser Roll Hamburger Buns
Colin baked these awesome buns and he and the boys enjoyed huge bacon beef burgers while I opted for a grilled veggie delight sandwich. They were awesome!!
Thumbs up Loft! Here is the recipe below,
The Loftus Kitchen
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1 cup warm water
3 cups bread flour
1/4 cup plus 1 tablespoon Parmesan cheese, grated on the small holes of a box grater
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 tablespoon nonhydrogenated vegetable shortening
2 large egg whites
3 teaspoons vegetable oil
2 teaspoons cold water
1 teaspoons of onion powder
In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Add 1 1/2 cups of the flour, 1 teaspoon onion powder,1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash and remaining 1 tablespoon Parmesan, and place on a baking sheet.
Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!
4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
5 ounces asparagus, cut in thirds
1 (6-oz) salmon fillet, skin off, cut into 8 pieces
1 tablespoon toasted sesame oil
Zest and juice of 1-2 limes (3 TBSP juice)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
4 ounces cucumber, skin on, cut into medium pieces
1/2 small avocado, cut into bite-size pieces
1 tablespoon habanero mango sauce
1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.
Here is a quick and super easy way to make a delicious berry smoothie.
Healthy Summer Berry Smoothie RecipeFrom the Loftus Kitchen
Just add raspberries, strawberries, 1 cup watermelon, 2 cups Greek yogurt to a blender along with 1 cup soy or almond milk and 2 cups ice blend together and Voila, you have a tasty and refreshing summer beverage that everyone will enjoy!!!
In a large pot, bring water to boil. Season water with salt and cook macaroni for between 8-12 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired. To really add a little flair sprinkle a little Romano Cheese on top to present.
So Colin, being from Chicago has a craving every once in a while for something other than pizza. And it’s White Castle hamburgers. Using this recipe he made the most amazing burgers that he and the boys couldn’t get enough of.
White Castle Sliders
1 lb Ground Beef
1 2/3 cups Beef Broth
1 cup Minced White Onions
8 American Cheese Slices (optional)
16 Hamburger Dill Pickles
1 tsp Salt
½ tsp Pepper
½ tsp Onion Powder
2 pkgs Dinner Rolls (16 rolls)
Line a 10×15 pan with parchment paper.
Mix ground chuck, ⅔ cup beef broth and salt, pepper, and onion powder together until mixture is easily spreadable.
Gently spread meat mixture into prepared pan and form a thin even layer.
Using a knife, score each into 16 equal rectangles.
Use your finger to make 5 holes in each patty.
Place in freezer for at least 1 hour.
Remove frozen patties on parchment paper.
Preheat oven to 450.
Pour remaining beef broth (1 cup) into a baking sheet and spread minced onions over entire bottom of pan.
Allow to sit for 5 – 10 minutes.
Cut all dinner rolls in half to make buns.
Place frozen beef on top of onion mixture.
Place in oven for 10-20 minutes to allow burgers to steam cook (until they turn brown).
Remove and place cheese on each patty (if you are making cheese sliders).
Top each with a bun top and return to oven for 3 minutes.
Top each bun bottom with a dill pickle
Use a spatula to pick up each slider half and place on bun bottom.