Hello All,

I am looking for a good recipe for handmade hamburger buns. My son and I are very allergic to any thing made from cow dairy or cow dairy by products even in baked goods. Has been impossible to find a store bought brand that is safe for us to eat. Can anyone help??

Thank you :O)

-- Bergere (autumnhaus@aol.com), April 23, 2000

Answers

Bergere, here's one of the few answers to a cooking question that any one will ever see from me.... Many of the fund raising cookbooks put together by groups will have hamburger bun recipes in them. At least most of the ones I've got do. A great book to use is called Better than Store-bought A Cookbook Authoritative Recipes for the foods that most people never knew they could make at home. Helen Witty and Elizabeth Schneider Colchie. ISBN 0-06-014693-1.

They have a hamburger/hotdog bun recipe that calls for 2 cups of milk and 6 tablespoons of butter. If you can substitute something you can tolerate, the recipe gives nice step by step directions.

Many libraries have this book. It is a lot of fun, there are recipes in it ranging from liverwurst and bouillon cubes to grahahm crackers and Fig Newton type cookies. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), April 23, 2000.

Bergere, sorry, I can't get into my hotmail account right now. If you have a question for me, you'll have to post it here or wait until I figure out what to do about hotmail. Gerbil

-- Gerbil (ima_gerbil@hotmail.com), April 23, 2000.

I have been making hamburger and hot dog buns for some time now and just use a regular bread recipe and instead of making loaves, I roll the bread out and cut with a big glass like you cut biscuits for the hamburger buns and for the hot dog buns, I just roll out some in the shape of a hot dog. They are great and there are lots of bread recipes that do not call for milk. Mine uses honey and if you would like it, send me an email and I'll send it to you.

-- barbara (barbaraj@mis.net), April 24, 2000.

I also have a recipe that came with my Oster mixer set for french bread, but I make it into regular loaves, and sometimes rolls or hamburger buns. I use the water left from boiling potatoes for the liquid, and no milk is required. It makes really yummy buns. My mother in law used to cook for a school, and they would put the round dough blobs on a cookie sheet (greased) and then place wax paper on top, or grease the bottom of a second sheet, and lay it on top. Then they STEPPED on the top, to squash the dough and let it rise. Made wonderful buns. (You remove the top cookie sheet and/or wax paper after squashing. If you would like the bread recipe, email me. Jan

-- Jan B (Janice12@aol.com), April 25, 2000.

Go over to www.kingaurtherflour.com They have a wonderful recipe. I even bought their hamburger bun pans. It is difficult for me to post the recipe as the computer is in my husbands office and I have to go clear back to the farmhouse for the book. But I have dealt with them for at least 10 years and I do believe you will be impressed with their site. They also have FREE online baking classes for machine as well as hand.

-- Susie*Ks (goodartfarm@msn.com), April 25, 2000.

Thank you everyone for all the wonderful ideas, and recipes. Can`t wait to try them out!! :O)

-- Bergere (autumnhaus@aol.com), April 26, 2000.

I had a problem with the King Arthur Flour website, so I looked it up: http://www.kingarthurflour.com/cgibin/start/ahome/main.html

-- Chris Stogdill (cstogdill@rmci.net), April 27, 2000.

Chris, sorry, I notice I spelled it wrong too. How did you like it?

-- Susie*Ks (goodartfarm@msn.com), April 28, 2000.

Here's the best recipe I can offer - it comes from Helen Corbitt of the Neiman Marcus tearoom. I've made this several times with consistently excellent results - recipe makes about 18 buns:

1 1/2 c. water 1 Tbsp. plus 1 tsp. sugar - divided use 1 Tbsp. butter 1 tsp. salt 1 package dry yeast dissolved in 1/4 c. warm water (I use rapid-rise) 4 1/2 to 5 c. flour

Heat water, 1 Tbsp. sugar, butter and salt to lukewarm and butter melts. Add 1 tsp. sugar to the dissolved yeast and let it "work" for about 5 minutes. Combine the water mixture and dissolved yeast in large mixing bowl and stir in four cups of flour. Turn onto a floured surface and work in another 1/2 to 1 cup of flour to make a soft dough. (I use the least amount of flour possible and butter my hands to keep the soft dough from sticking). It's not necessary to knead the dough much longer than it takes to incorporate the flour.

Brush the inside of the mixing bowl with melted butter and return the dough to the bowl, turning the dough over once. Cover and let rise until double, (30 minutes with rapid-rise or up to 1 hour with regular yeast).

Punch down dough and divide into 16 pieces. Form each piece into a smooth ball and place on a lightly greased baking sheet - flatten each roll a little, cover lightly and let rise again until double.

Bake at 350 degrees for 25 - 30 minutes.

NOTE: For really great Onion Rolls, take a sharp knife and cut a deep crease in each roll after shaping on baking sheet and before second rising.

Saute' 1 cup finely chopped onion in 2 tbsps. butter until translucent - about 3 - 5 minutes. Cool slightly.

Before placing rolls in the oven, combine 1 egg yolk with 1 tsp cold water and lightly brush this mixture over the tops of each roll. Pile sauteed onions in the crease on each roll.

Bake as noted above - the egg glaze will give you a crisp upper crust and the Onion Rolls are good with any type of sandwich.

I normally cut this recipe in half, but I still use a full packet of yeast when I do so. These rolls are normally ready about two hours from start to finish with rapid rise yeast.

-- Anne Jackson (bluehwys@moment.net), January 28, 2001.