Burger Buns - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

6. Place a 6-quart (6.8 L) saucepan filled with water over high heat and bring to a boil. Preheat
oven to 425°F (220°C).
7. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the
boiling water at a time flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels
to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and
place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle
generously with the salt and rosemary. Bake in the oven until dark and golden, approximately
10 to 12 minutes.
8. When pretzels are finished, transfer to a wire cooling rack.
Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g • chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g

Burger Buns

These buns are a nice cross between a traditional bun and a fluffy brioche bun – an excellent base
for any type of burger.
Yield: 6 buns
INGREDIENTS
2¼ teaspoons (11 ml) active dry yeast
1 tablespoon (15 ml) granulated sugar
¾ cup warm water (105°F to 110°F
[40°C to 43°C])
2½ cups (625 ml) unbleached,
all-purpose flour
½ cup (125 ml) whole wheat flour
INSTRUCTIONS
1. In a liquid measuring cup dissolve the yeast and sugar in warm water. Let stand until foamy,
about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to
the bowl and process on Low to sift. Add the butter and egg and then, with the machine
running on Low, pour the liquid mixture through the feed tube as fast as the flour absorbs it.
Process until the dough cleans the sides of the work bowl and forms a ball. Continue to
process for 30 seconds to knead the dough. Dough should be slightly sticky.
3. Transfer the dough to a clean work surface. Knead by hand for about 1 minute to soften.
4. Put the dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a
warm, draft-free place for about 90 minutes; dough should double in size.
5. Divide the dough into 6 pieces. Roll each into a smooth round, transfer to a parchment-lined
pan, and cover again with a damp towel or plastic wrap. Let the rounds rise for an additional
30 to 40 minutes, or until nicely puffed.
6. While the dough is rising, preheat oven to 375°F (1890°C) with the rack in the middle of
the oven.
Bread/Dough
38
1¼ teaspoons (6 ml) fine sea salt
2 tablespoons (30 ml) unsalted butter,
room temperature
1 large egg
Egg wash (1 egg whisked with
1 teaspoon (5 ml) water and pinch salt)