The soft roll has a hint of sweetness and is golden-yellow from the butter and egg, these charming buns are perfect for burgers or any kind of sandwich.

Prep time 25 minutes; baking time 15 minutes; total time 2 hours 40 minutes (includes time for dough to rise). Here’s a step-by-step photo illustration from King Arthur Flour.

You may want to consider making a double batch: You can freeze what you don’t use.

RECIPE: HAMBURGER BUNS

Ingredients For 8 Buns

You can add an optional seed topping, or enjoy the rolls plain. Photo courtesy King Arthur Flour.

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer or in a humid environment, the greater amount in winter (or in a dry climate); and something in-between the rest of the time.

†King Arthur sells an artisan bread topping. You can mix your own with equal parts of anise, black caraway, flax, midget sunflower, poppy and toasted sesame seeds.

Preparation

1. MIX and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

2. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4. Brush the buns with about half of the melted butter.

5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

6. Cool the buns on a rack.

While they look fancy-frilly, they take little extra time over a standard baked potato: All you need are good potatoes and a sharp knife. Then, just slice, brush with butter and bake.

The cooked potatoes have the crispy edges of French fries, and the soft, creamy middle of mashed potatoes. The thinner the slices, the better the end result.

The recipe was created at the famous Hasselbacken (“Hazel Hill”) restaurant in Stockholm’s Hasselbacken Hotel, an elegant edifice that opened in 1748. They are a favorite dish in Sweden, enjoyed for breakfast, appetizers, lunch and dinner sides, and snacks. The skin of the potatoes is usually kept on.

Hasselback potatoes. Photo courtesy The Kitchn | Apartment Therapy. See their step-by-step recipe preparation.

Ingredients

1. PREHEAT oven to 450°F. If you decide to peel the potatoes, place them in a bowl of cold water to prevent discoloration.

2. SLICE a bit off the bottom of each potato so that it can “sit” in the pan. Insert a thin skewer parallel, 75% of the way to the bottom of the sitting potato. This prevents the knife going all the way to the bottom, so all the slices remain connected, and enables you to make very thin vertical cuts. This requires careful knife work but is not difficult.

3. PLACE the potatoes in a baking dish and brush with butter; sprinkle with salt and pepper.

4. PLACE in the oven and bake 30-40 minutes until done, brushing the potatoes with butter halfway through.
 
Recipe adapted from GroupRecipes.com.

 
Check out the different types of potatoes.

You may not be able to attend the event, but you can create something similar at home. How about for Father’s Day? Empire Steak has shared their menu and Scotch pairings with us. We’ve included pairing notes notes from Spike McClure, plus tasting notes on the single malts courtesy of Master Of Malt.com.

Each region of Scotland produces different flavors, and each distillery within a reason likewise. As with any wine varietal, different bottlings have flavors that pair better with particular foods. McClure’s top five favorite pairings for steakhouse cuisine and single malts:

From the first course to the last, the right single malt replaces wine at dinner Photo courtesy Liquor.com.

Course 1: Raw Seafood Bar

 
Scotch Tasting Notes
The nose shows initial brine and banana. The palate is thick and mouth-coating with wood smoke, brine, some tin and chilli heat too. Red chile peppers appear in the finish, along with oak dryness and a hint of embers. The smoky, “maritime” character pairs well with seafood.

Course 2: Fish & Seafood

 
Scotch Tasting Notes
The nose is rich and smoky. Medicinal notes are quite evident along with seaweed and other notes of the sea that pair with fish and seafood. The palate is robust, with notes of cut hay and wood smoke, along with citrus and a smooth sweetness. The finish is long, with notes of fruit and oak.

Serve Scotch instead of wine with a cheese
course. Photo courtesy Wisconsin Milk
Marketing Board.

Course 3: Poultry

 
Scotch Tasting Notes
The nose is aromatic, redolent of florals (heather), fruit salad, smoked almonds and stemmy hay. The palate is rich with notes of honey, stone fruits, berries, chestnuts, walnuts and almonds. The finish is ofgood length and smoky, with a delicate peppery spice.

 
Course 4: Beef

 
Scotch Tasting Notes

This sought-after single malt has the massive peat-smoke that’s typical of southern Islay; it stands up well to red meat.

 
Scotch Tasting Notes
The nose is aromatic with toffee, fruit salad, nectarine and custard; along with floral notes of apple blossom and honeysuckle and a touch of smoke. A semblance of manuka honey and vanilla encourage pairing with dessert. The palate is malty with gentle smoke and a touch of spice. The finish is long and malty, with flavors of almond and walnut.
 
WHISKY VS. WHISKEY

In Ireland and the United States, the word whiskey is spelled with an “e,” while the British, Scots and Canadians opt to drop the “e.”

Scholars can’t determine why the “e” was dropped in Scotland. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.