Homemade burger buns.
 
 
TWO BURGER BUN RECIPES

King Arthur Flour has two recipes:

RECIPE #1: Sesame Burger Buns

Baker after baker commented on the website that these are “the best” burger buns (photo #1).

Soft, gold yellow from the butter and egg, with a hint of sweetness, the flavor may remind you of King’s Hawaiian burger buns.

Use them for burgers or any sandwich. You can switch the sesame for onion or garlic.

Here’s the recipe.
 
 
RECIPE #2: Cheesy Burger Buns

The light cheese aroma of these alluring buns (photo #2) comes from adding grated cheddar or parmesan cheese to the no-knead dough.

In fact, the light cheesy aroma and flavor create what you can bill as “double cheesy cheeseburgers.”

Here’s the recipe.
 
 
MAKE AS MANY AS YOU LIKE. YOU CAN FREEZE ANY EXTRAS.
 
 
SPECIAL BURGER ROLL PAN

This pan (photo #3) was commissioned exclusively by King Arthur Flour to make baking hamburger buns easier. Each pan bakes six large (4-inch) buns.

It’s a versatile pan: Use it for individual pies or cakes, oversized scones, muffin tops, individual frittatas or miniature pizzas.

The nonstick pan is $29.95 at King Arthur Flour.
 
 
WHO CREATED THE FIRST HAMBURGER?

It started with the Tatar armies of Ghenghis Khan!

[2] Add an extra hit of cheese to a cheeseburger by baking it into the bun.

[3] Make perfectly-shaped buns with this special pan from King Arthur Flour.

The Tatars (no “r”) were a Chinese nomadic tribe (ta-ta-er) conquered by Ghengis Khan.

Tartar (with an “r”), the term used by Europeans, comes from the Greek Tartarus, the underworld.

When Ghenghis Khan and his successors pillaged western Europe, the populace (a.k.a. victims) called them Tartars, meaning people from hell. The word referred to all Mongol invaders (no doubt, the nuances of tribes didn’t communicate over the maruading and murder).

Coincidentally, this word was similar to Tatar, so the two were (and are) confused. Over time, the words became interchangeable in use [source].
 
 
TOMORROW: HOT DOG BUNS!