Moomie's Hamburger Buns along with Oven Baked Barbecue Beef

The other day I didn't want to run to town

 for just hamburger buns, so I made my own.

This recipe originally came from  a King Arthur Baking Circle online bulletin board where it

became very popular.  Then it got shared on CompuServe's Cook's Forum which

I participated in years ago.  It was a hit there and for good reason.

They're good.  Plus they stay fresh and soft for several days.

Moomie's Hamburger Buns

1 cup water

2 tablespoons butter ~ softened

1 egg

3 1/4 cups flour

1/4 cup sugar

1 teaspoon salt

1 tablespoon yeast

These instructions are for using a Kitchen Aid Mixer.

Proof  your dry yeast in 1/4 cup of the water.

Place all the dry ingredients and the softened butter into the mixing bowl.  Mix well.

Beat egg into the remaining 3/4 cup of water: with mixer running on lowest setting

 pour slowly into flour mixture.  Add the proofed yeast.

Mix on speed 2 until dough comes together and cleans sides of bowl, but sticks to the very bottom.

  Adjust flour or water to make this happen. Knead for 6 ~ 8 minutes at your normal kneading speed.

Cover and allow to double, almost 45 minutes.

Place on a floured surface and divide into 8 pieces.

  Roll pieces into a ball then flatten a little to make hamburger buns,

 for hot dog buns roll into a cylinder about 6 inches long.

Place on a lightly greased or parchment covered baking sheet leaving enough space for the final rise.

Cover and allow to almost double, 30 ~ 40 minutes.  Bake at 375*F. for 12 ~ 15 minutes.

Cool on a wire rack.

Now for the Oven Baked Barbecue Beef.  I am not overly fond of recipes using canned soup, but I do make exceptions.  This recipe being one of them.  Except this time I made a substitute using Trader Joe's Tomato soup in place of the canned soup plus water.  This resulted in a bit sloppier meat mixture, but it was still good.    So, go ahead and use whatever tomato soup you have in your cupboard.  Either way, with condensed soup or not, it's going to be OK.

Oven Baked Barbecue Beef

from Gooseberry Patch ~~ Farm House Christmas

10 3/4-ounce can tomato soup

1/3 cup vinegar

1 cup water

1/4 cup sugar

1 small onion diced

2 tablespoons Worcestershire sauce

1 t. celery salt  (didn't have)

1 t. garlic salt  (used 2 t.)

2 pounds stew beef

Preheat oven to 350*F.  In a covered roasting pan, mix together tomato soup, vinegar

water, sugar, onion, Worcestershire sauce, celery salt and garlic salt.  Add stew beef to the mixture.  Cover and roast at 350*F. for 2 hours.  Remove from oven and mash with a potato masher until stew beef is shredded.  Cover and Roast at 350*F. for one more hour.  Serve on hamburger buns.

my notes:  Beef wasn't ready to shred at 2 hours, it took three.

Plus I shred it using a couple of forks.  The potato masher doesn't work well for me.

Take care this weekend.