We have had some gorgeous weather lately which has been perfect for BBQ's (well apart from the rain last week). We've had a couple of BBQ's and will be having plenty more over the summer.
I am delighted to share these new homemade Summer BBQ bread recipes from Carr’s Flour which are great for making with children.
Both the traditional white rolls and the brioche recipe pair perfectly with your favourite burger, be it beef, bean, or mushroom. You can shape the hot dog rolls to fit your chosen sausages, so each bite is filled with BBQ goodness and the satisfaction of making your own bread.
Traditional Burger Buns.
Makes 12 at 70g per bun.
500g strong bread flour.
1 packet fast action yeast (7g).
1 tsp sugar.
1 tsp salt.
30g butter, softened.
250ml warm water.
50ml milk + extra for brushing on top.
Sesame seeds.
In a large mixing bowl, combine the flour, yeast, sugar and salt.
Rub in the butter until a fine crumb consistency is achieved.
Combine the warm water and milk in a jug.
Make a well in the centre of the dry mix, pour in the water and milk and bring together to form a dough.
Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is soft and springs back when poked.
Return the dough to the mixing bowl, cover with cling film and leave in a warm place for 1-2 hours until double in size.
When the dough is ready, knock it back, knead it lightly and then divide it into 12 equal portions (70g each).
Using the palm of your hand and your thumb, shape the dough portions into smooth domes and place onto lined baking trays (1 large or 2 small as they will grow).
Cover the trays loosely with cling film and leave to prove for an hour to double in size again.
45 minutes into the second proving, preheat the oven to 180°C (fan) and place a shallow baking tray on the oven floor.
Once the buns have fully proved, brush them with a little milk and sprinkle with sesame seeds.
Throw a few ice cubes or a splash of cold water onto the hot tin on the oven floor to create steam, then bake the buns for 18-20 minutes, until lightly golden and their bases sound hollow when tapped.
Brioche Burger Buns.
Makes 12 at 70g per bun
400g strong white flour.
50g plain flour.
1tsp salt.
1 packet fast action yeast (7g).
2 tbsp sugar.
35g butter.
1 egg + 1 for eggwash.
50ml whole milk.
230ml warm water.
In a large mixing bowl, combine the flour, dried yeast, salt and sugar.
Rub in the butter until a breadcrumb consistency is achieved.
In a small jug, beat together the egg and milk.
Make a well in the centre of the dry ingredients, add in the egg and milk and start to bring together whilst gradually adding the warm water to form a soft dough. It will be quite sticky at this stage so don’t panic.
Tip the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and springs back when poked.
Pop the dough back into its bowl, cover with cling film and leave to prove for 1-2 hours in a warm place until doubled in size.
Knock back the dough, tip out onto your worksurface and knead lightly to form a smooth ball then divide the dough into 12 equal portions (70g each).
Using the palm of your hand and your thumb, shape the dough portions into smooth domes and place onto lined baking trays (1 large or 2 small as they will grow).
Cover the trays loosely with cling film and leave to prove for an hour to double in size again.
45 minutes into the second proving, preheat the oven to 200°C (fan) and place a shallow baking tray on the oven floor.
Once the buns have fully proved, beat the glazing egg with 1 tsp water and a pinch of salt then brush it onto the buns.
Throw a few ice cubes or a splash of cold water onto the hot tin on the oven floor to create steam, then bake the buns for 15-18 minutes, until golden and their bases sound hollow when tapped.
Hot dog buns.
To make hot dog rolls follow steps 1-7 as above in either the traditional or brioche way then shape the dough into smooth domes, pinching together any seams and ensuring they are on the underside. Then, using the base of your palm, working the dough out from the centre, lightly roll into an oblong/baguette shape (approx. 10 cm long). Place onto lined baking trays (1 large or 2 small as they will grow). You can cook the rolls next to each other, so that when baked they pull apart just be sure to leave a 1-2cm gap between them on the tray to give them room to prove/grow. Then continue to follow steps 9-14 as above.
What's your favourite burgers or hot dogs?
All recipes shared belong to Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop.
