Megan Smith is this summer’s talented chef at Outward Bound California’s High Sierra basecamp. Originally from Vermont, Chef Megan was a kayaking guide for many years before she enrolled in culinary school, so she knows what instructors want to eat. She has been cooking up a storm for all of our hungry staff and has agreed to share her wildly popular homemade hamburger bun recipe with you!Megan Smith’s Hamburger Buns (Also great as dinner rolls)
3 cups water
2 tablespoons dry active yeast
3 ounces milk
1/2 cup sugar
3 eggs
40 ounces all purpose flour
2 tablespoons salt
2 1/2 ounces butter, melted
Combine yeast, water, milk and sugar in a mixing bowl. Let sit until bubbles start to form.
Add eggs, salt, and butter.
Add flour. Mix with dough attachment on low until fully incorporated, roughly two minutes.
Knead dough at medium speed for eight minutes.
Cover dough with plastic wrap and set in warm area until doubled in size. I usually place it in the sun.
Portion buns to three ounces. Roll into balls and place on floured parchment paper lined sheet tray. Oil plastic wrap and cover buns, so as not to create a skin from drying out. Place in warm place again for half an hour, or until risen by 50%.
While dough is rising, place butter in sauce pan until just melted. Do not let brown. Preheat oven to 350 F.
Using pastry brush, brush buns with butter, then place in oven for ten minutes. Brush buns with butter again, then continue baking for another seven to ten minutes until you can lift the bun off the tray without them sagging. To check done-ness, flick the bottom of the bun. If it sounds hollow it is done. Allow to fully cool before cutting.
+ Added Bonus! Tips For Smoking Meat +
1. If using coals, start with fresh ones. It will take about 45 minutes to an hour to get the coals at the smoke point you want them.
2. Different woods will have different flavors. Check with your butcher for not only which is the best wood to use, but for how long you should cook your meat. Trust them, they know best.
3. Go slow. You want to be cooking with smoke, not flame. If flare ups occur, remove the meat from the grill and adjust the height of the grate. You can also slow flare ups by throwing water on the fire.
4. Make sure you get a good sear on your meat. You’re looking for dark brown or black. Don’t worry, it’s not burnt. This crust is super flavorful.
5. A common mistake that folks make when cutting into the meat is seeing the ‘smoke ring’ and thinking it’s not done. This is a pink ring underneath the crust which is made from the smoke. Don’t throw it back in the smoker, or you meat will be over cooked.
If you want to learn more about how to make your summer BBQ delicious or you have specific questions for Megan, contact her at [email protected]
