Reas 3 Hour Buns Food

3-HOUR BURGER RECIPE BY TASTY

Steps:

• Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
• With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
• Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
• Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
• Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
• In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
• Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
• Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
• Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
• Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
• Add the olive oil in a slow and steady stream while continuing to whisk.
• Add the salt and pepper and whisk to combine.
• Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
• Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
• Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
• Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
• Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
• Enjoy!

EASY 3 HOUR QUICK DINNER ROLLS

Steps:

• Put the kneader attachment onto the stand mixer.
• In the stainless steel bowl of a stand mixer, dissolve the yeast with 1 teaspoon sugar and 3/4 cup distilled water, at room temperature.
• In another bowl whisk together the 3 1/2 cups flour, salt, 1 Tablespoon sugar.
• Add the dry ingredients on top of the yeast mixture.
• Start the mixer on low speed and start to pour about 1/2 up of the remaining distilled water into the bowl as it is kneading. Save the remaining 1/4 cup water in case the dough is too dry.
• Add the butter and the olive oil to the dough as the mixer is kneading.
• If dough seems too dry, add water 1 Tablespoon at a time.
• Total kneading time should take about 8 minutes. when finished kneading the dough, it should feel soft but semi-sticky and smooth. It should only slightly stick to you hands when removing from the bowl.
• Do not add too much flour or the buns will be heavy.
• Remove the dough to a very lightly floured surface; cover with a clean tea towel (not terrycloth) and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep container.
• Cover and let rise in a warm place for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 6 even pieces. (12 total)
• Shape each piece into a round ball.
• Place balls spacing well apart onto a large oiled parchment lined baking sheet.
• Cover and let rise 30-40 minutes.
• Right before placing in oven, lightly brush with beaten egg white.
• Bake at 375 F. for about 22 minutes or until light golden brown.

2 HOUR BUNS

Steps:

• Combine first 5 ingredients.
• Add eggs and add enough flour to make a soft dough.
• Pat with oil.
• Let rise 15 minutes and punch down every 15 minutes to make an hour.
• After the hour form into buns, and place on greased pans.
• Let rise another hour, and bake at 350 degrees for 20 minutes.

TWO-HOUR BUNS

Steps:

• Mix yeast well with first 4 cups flour.
• In a large, lightly greased mixing bowl, place flour and yeast and add remaining ingredients, adding approximately another 4 cups of flour to form soft dough.
• Cover and let rise 15 minutes and punch down.
• Let rise again for 10 minutes and then form buns, placing on cookie sheets.
• Let rise in warm place (in the oven with the light on) for 30 minutes.
• Bake 15 minutes at 375°F.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

BEST BREAD MACHINE BUNS

Steps:

• Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
• Make a little well in the flour and add the yeast to flour.
• For rolls, select Dough Setting and press start.
• Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
• Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
• Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
• for up to 1 week.
• ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
• Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
• Scald 1 cup milk.
• In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
• Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
• Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
• After first rise, punch down dough and knead for an additional 2-5 minutes.
• Form into desired shape and let rise again for 45 minutes to 1 hours.
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

EASY QUICK BUNS

Steps:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.