Brat-we-are-in-Wisconsin-Buns

Adapted from All Recipes

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Ahhh brats. Another great aspect of moving back to the motherland. Of course, brats require brat buns and oh, these are good. Soft and chewy on the inside, buttery and crisp on the outside. When we feast upon this variety of meat, it’s usually in the form of chili dogs or brats loaded with sauerkraut – meaning lots of juicy toppings. These buns perfectly withstand our plethora of garnishments. My husband reported that these buns would be a poor choice if you just wanted to use them as a vessel for peanut butter (these are not soft cardboard buns from the store), but instead lend themselves to be used as a bun would – containing trimmings and toppings of all sorts.

This recipe suggested making 16 buns – I found that they were a bit long and I would probably make 18 next time, rolling the dough to only 5 inches long by 4 inches wide. You can also use this recipe to make burger buns, follow the recipe, only changing the shape. As an added bonus, I froze the leftovers, warmed them in a 200 F oven for about five minutes and they were warm and lightly toasted to perfection (we often toast our buns anyway, so this worked out great).

I served these Wisconsin brats loaded with homemade (the best brand there is) sauerkraut, coarse brown mustard, and a side of kale chips. I’ve been completely binge watching The Farm on PBS (anyone else loving this show?). I think I want to cook everything from that show, starting with kale chips. I would repeat this Saturday lunch almost any day.

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Here we go!

In a small saucepan (or in the microwave, as I did), heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

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In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.

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Mix milk mixture into flour mixture, and then mix in egg.

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Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

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When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

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Place dough in a bowl, covered with plastic wrap, and let rise for one hour.

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Divide dough into 16 – 18 pieces (I did 16, but I would do 18 next time).

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Shape each piece into a 6×4 inch rectangle.

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Starting with the longer side, roll up tightly, and pinch edges and ends to seal.

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Let rise about 20 to 25 minutes.

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Lightly brush with melted butter, and sprinkle with sesame seeds (if desired). Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

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Yield: 16-18 brat/hot dog buns or 12 hamburger buns

Ingredients

1 c milk

1/2 c water

1/4 c butter

4 1/2 c all-purpose flour

1 (.25 ounce or 2 1/4 tsp) package instant yeast

2 T white sugar

1 1/2 tsp salt

1 egg

Melted butter (for brushing tops)

Sesame seeds (optional)

Directions

In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Place dough in a bowl, covered with plastic wrap, and let rise for one hour.

Divide dough into 16 – 18 pieces. Shape each piece into a 6×4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes.

Lightly brush with melted butter, and sprinkle with sesame seeds (if desired). Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

For Burger Buns: Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Bake as above.

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girlkneadsbread

My adventures with bread and the deliciousness of life.

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