In my kitchen

Bonjour!

Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!

Enjoy!

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Garden Herbs Buns  for Your Burgers!

Garden Herbs Buns for Your Burgers!

Fresh Herbs Burger Buns

This is a basic dough I use to make my Parker House Rolls with a few quirks. 

It’s easy, full proof and family approved.

Why is it full proof? Because this recipe requires the yeast to bloom in warm water. If your yeast blooms, you are good to go, if it does not, you repeat the process with the correct temperature water which is 105° F or so. 

There are two ways to kill yeast, the water is too hot and kills the yeast, the water is too cold and does NOT activate the yeast. 

On lazy days when I decide to make burgers and already have the meat, or don’t feel going out to get the bread I make this recipe and it makes everyone happy! 

You could omit the fresh herbs, or use dried, if you use dried herbs, use 1/3 of the measures given below for fresh. You could also add one teaspoon dried pepper flakes, yum. 

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Fresh Buns for your Burgers!

2 packets or 2 tbsp. yeast

1 tbsp. sugar

1/3 c. warm water, app. 105° F. 

1 c. milk

1 c. water

¼ c. butter

2 tsp. salt

¼ c. honey

2 slightly beaten eggs

6 – 6 ½ c. flour

¼ c. fresh chopped oregano (or 1 tbsp. dried)

¼ c. fresh chopped rosemary (or 1 tbsp. dried)

1 tbsp. fresh chopped chives (or 1 tsp. dried)


Melted butter

Sesame seeds

Place warm water in a bowl and sprinkle the yeast on top, sprinkle the sugar over it and let it rest for 5 minutes, stir gently and pour into your mixing bowl. The yeast mixture should have started to bloom. 

In the meantime, heat the milk and water to lukewarm, app. 105° to 110 ° F. Add the butter and honey and stir well.

Pour the milk mixture in your mixing bowl with the yeast mixture, add the eggs. 

Add 5 ½ cups flour and using the dough hook, beat for 4 minutes, scraping the side as needed. Continue adding as much flour as you can till the dough is tacky but not forming a ball like you would for standard bread. 

Place the dough in a lightly greased bowl and cover with cellophane wrap or a clean humid kitchen towel in a draft free warm area. Let your dough rise till double in size.

Once the dough has risen, punch down gently and fold it in on itself before dropping onto a well-floured surface. Separate into 16 large parts or 20 smaller parts. 

Let them rest 10 minutes. Shape into buns and flatten well. Let them rise 25 to 35 minutes. 

Preheat your oven to 400° F. 

Brush melted butter over the risen buns and sprinkle with white sesame seeds. Bake for 15 minutes depending on your oven. 

Remove from oven and let cool before slicing in half and voilà! 

Magic in your kitchen and party in your mouth!

Bon appétit my friends!

Buttery Bread Rolls (Parker House Rolls, FaC version)

Buttery Bread Rolls (Parker House Rolls, FaC version)

Mango Gelato by Feeding a Crowd

Mango Gelato by Feeding a Crowd