1 Tbs. Instant Yeast 3 Tbs. Butter softened 1 1/3 cups cool water
BREADDOUGH 4 cups Bread Flour 1 tsp. Salt ¼ cup sugar
they are twice their original diameter. Lift onto the prepared baking trays, roll each one out and place cooled meatball and slice of preferred cheese (I used cheddar in my traditional Burger Bombs) in the middle and bring sides up to completely cover the filling. Roll into a smooth sealed ball with no exposed filling. The shape will come with practice. Once rolled space them apart on baking tray to allow room for spreading during second proof and baking. 7. Loosely cover with plastic wrap and leave to proof for around I hour, until the dough is doubled in size. Meanwhile, heat your oven to 400°F. 8. Once doubled in size sprinkle the tops with sesame seeds and then bake them for I2-15 until they are a light golden brown then leave them to cool on the baking trays. 6 9. Serve warm with ketchup and mustard and pickles to make traditional burger bombs. I also made an Italian Version of this recipe using mozzarella cheese inside and topping with Italian herbs before baking. To serve I dipped them in marinara sauce to make them individual Meat Ball sandwich bombs. You can be creative and use any types amazing traditional Hamburger Buns Portion dough into 12 rolls and flatten them with your palm before the second proof. Let rise for one hour (optional to add sesame seeds) and bake until golden brown. of flavorings you would like! The Dough Recipe also makes
TOMAKEDOUGH 1. I use a stand mixer with a dough hook, but you can also usa a large bowl and knead by hand. Add the salt and sugar to one side and the yeast to the other. Add the butter and three-quarters of the water and turn the mixer on slow. Continue to add water a little at a time until you've picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more - you want dough that is soft, but wet and sticky. 2. Increase the speed to medium and knead for 6-7 minutes, until the dough starts to form a soft, smooth skin. 3. When your dough feels smooth and silky, put it into a lightly oiled large container. Cover with a tea towel or container lid and leave to rise until at least doubled in size - at least 1 hour, but it's fine to leave it for 2 or even 3 hours. 4. Once the dough is risen, tip it out onto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Divide the dough into 15-20 pieces, or desired size to fit around prepared meatballs. Allow to rest 30 minutes on flowered work surface. 5. Meanwhile, prepare your baking trays - you will need 2-3 too allow space for rolls to rise - by lining them with baking parchment or silicone paper. 6. Once rested, roll out the dough balls, using a floured rolling pin, until
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