Cornmeal burger buns are soft, pillowy buns with a pleasant cornmeal crunch. They provide the perfect bed for enhancing grilled meats and deli sandwiches.
While the internet may be flaunting images of All Things Pumpkin and other fall flavors at the moment, my calendar still declares it to be summer time. I’m not quite ready to jump on the pumpkin bandwagon and start making my own purees or bake batch after batch of chai spiced pumpkin cupcakes. I’ll get there eventually, but mentally I’m just not there yet. My mind is still revelling in the soon-to-be-fleeting warm summer breezes coming in off the bay.
Consider it my personal attempt to ignore that fact that the Weather Powers that Be have predicted another crushing polar vortex of a winter again this year. La-la-la-la-la! I-can’t-hear-you-weather-people! Don’t rush me, man! I am no where near ready for summer to end.
In fact, I’m planning to hold onto the warmth for as long as I possibly can. Read: you can expect more fresh, summery recipes for the next couple of weeks. I’m not done grillin’ and chillin’ yet. I’ll deal with fall flavors when the calendar says that it’s actually fall.
Until then, let’s talk about my buns…I mean THESE buns! Cornmeal Burger Buns.
You know, these soft, pillowy homemade buns with the slight crunch of cornmeal kind of Cornmeal Burger Buns. If you’re like me and still have a whole lot of grilling yet to do this season, you’re totally going to want to whip up a batch of these Cornmeal Burger Buns to hold all of the burgers and grilled meats still left to savor this summer.
Seriously. Why bother making the best tasting burger on the planet, only to slap it on a wimpy store bought burger bun? Sounds kind of anticlimactic, eh? Nope. Not a good plan. The delicious grilled offerings yet to come deserve a soft yet substantial vehicle with which to make their way to your mouth.
Cornmeal Burger Buns are that tasty vehicle. Trust me. Cornmeal Burger Buns have the right amount of crisp on the outside, while still being soft on the inside. The slight crunch from the cornmeal takes the whole experience to a new level of satisfaction. They’re so good!
Before you think I’ve lost my mind for suggesting that you make your own buns, just know that the recipe itself isn’t difficult. In fact, this bun recipe is a mere tweaking of a recipe for Cornmeal Rolls (or Bread) that I wrote about a million years ago. Okay, three years ago. So if the thought of making bread makes you a bit squeamish, then click over to that recipe for a step by step tutorial.
Then whip up a batch of Cornmeal Burger Buns and keep getting your grill on this summer!
♥♥♥
Kirsten Kubert
Yields 16
Cornmeal Burger BunsSoft, pillowy buns with a pleasant cornmeal crunch provide the perfect bed for enhancing grilled meats and deli sandwiches.
2 hrPrep Time
20 minCook Time
2 hr, 20 Total Time
Save Recipe
Ingredients
For Dough:- 2 ¼ C. warm water (110 to 120 degrees), divided
- 1/3 C. yellow cornmeal, medium ground
- ¼ C. granulated sugar
- 3 Tbls. vegetable oil
- 2 tsp. salt
- 4 ½ tsp. instant yeast [from 2 (1/4 oz.) packages]
- 2 eggs
- 6 to 6 ½ C. all-purpose flour
- 1-2 tsp. of canola oil for oiling the bowl prior to rise
For Topping:- 1-2 Tbs. unsalted butter, melted
- 1-2 Tbs. additional cornmeal
Instructions
- In a medium sauce pan, combine 1 3/4 C water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9-11 minutes. Cool the cornmeal mixture at room temperature until it tempers between 120-130 degrees F. Scoop the cornmeal mixture into a large mixing bowl.
- Sprinkle the yeast over the remaining ½ cup of warm water. Allow the yeast to “bloom” for 5 minutes, or until it becomes frothy. Stir the yeast mixture into the cornmeal mixture to combine.
- Add eggs to the mixture, whisking well to fully incorporate them to form a batter.
- Gradually add the flour one-half cup at a time, mixing well in between additions, to make a soft dough. Turn dough onto floured cutting board or work surface. Knead the dough by hand until it becomes smooth and elastic, about 6 to 8 minutes. (The dough may also be kneaded for 2-3 minutes in the bowl of an electric stand mixer (set to medium-low speed) that has been fitted with a dough hook attachment.
- Once the dough is elastic, tuck the top of the dough underneath it, turning it one-quarter turn, and repeat the process to form a smooth ball. Place dough ball into a large, lightly oiled bowl, turning it once to coat the top. Cover and the bowl first with plastic wrap, then a clean hand towel, and let rise in a warm, draft-free area until doubled in bulk, about 45 to 60 minutes. (I tend to use my microwave to proof the dough by placing the covered bowl inside of it and letting the dough rise inside.)
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper or silicone baking mats.
- Push down dough. Use a sharp knife or bench scraper to cut dough into 16 equal pieces. Shape the pieces of dough into 16 balls. Place balls of dough about 4 inches apart on the prepared baking sheets. Slightly flatten the balls with the palm of your hand to better resemble buns rather than rolls. Brush each bun with melted butter and then sprinkle them with additional cornmeal.
- Let the buns rise uncovered until doubled, about 30 minutes.
- Bake the buns for 18-20 minutes or until golden brown and crisp on the outside. Transfer the buns immediately to a wire rack to cool.
- Once buns are cool, split them in half with a serrated knife. Lightly toast the inside surface of the buns on a hot griddle or grill prior to topping them with a really great burger or other grilled meat.
Notes
Cornmeal Burger Buns freeze beautifully! Simply allow them to cool completely, pop them in a heavy duty freezer bag and freeze for up to 2 months.
7.8.1.2311https://comfortablydomestic.com/2014/09/cornmeal-burger-buns/
Comfortably Domestic - 2016
Kirsten Kubert
Yields 16
Soft, pillowy buns with a pleasant cornmeal crunch provide the perfect bed for enhancing grilled meats and deli sandwiches.
2 hrPrep Time
20 minCook Time
2 hr, 20 Total Time
Save RecipeIngredients
- 2 ¼ C. warm water (110 to 120 degrees), divided
- 1/3 C. yellow cornmeal, medium ground
- ¼ C. granulated sugar
- 3 Tbls. vegetable oil
- 2 tsp. salt
- 4 ½ tsp. instant yeast [from 2 (1/4 oz.) packages]
- 2 eggs
- 6 to 6 ½ C. all-purpose flour
- 1-2 tsp. of canola oil for oiling the bowl prior to rise
- 1-2 Tbs. unsalted butter, melted
- 1-2 Tbs. additional cornmeal
Instructions
- In a medium sauce pan, combine 1 3/4 C water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture boils, about 9-11 minutes. Cool the cornmeal mixture at room temperature until it tempers between 120-130 degrees F. Scoop the cornmeal mixture into a large mixing bowl.
- Sprinkle the yeast over the remaining ½ cup of warm water. Allow the yeast to “bloom” for 5 minutes, or until it becomes frothy. Stir the yeast mixture into the cornmeal mixture to combine.
- Add eggs to the mixture, whisking well to fully incorporate them to form a batter.
- Gradually add the flour one-half cup at a time, mixing well in between additions, to make a soft dough. Turn dough onto floured cutting board or work surface. Knead the dough by hand until it becomes smooth and elastic, about 6 to 8 minutes. (The dough may also be kneaded for 2-3 minutes in the bowl of an electric stand mixer (set to medium-low speed) that has been fitted with a dough hook attachment.
- Once the dough is elastic, tuck the top of the dough underneath it, turning it one-quarter turn, and repeat the process to form a smooth ball. Place dough ball into a large, lightly oiled bowl, turning it once to coat the top. Cover and the bowl first with plastic wrap, then a clean hand towel, and let rise in a warm, draft-free area until doubled in bulk, about 45 to 60 minutes. (I tend to use my microwave to proof the dough by placing the covered bowl inside of it and letting the dough rise inside.)
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper or silicone baking mats.
- Push down dough. Use a sharp knife or bench scraper to cut dough into 16 equal pieces. Shape the pieces of dough into 16 balls. Place balls of dough about 4 inches apart on the prepared baking sheets. Slightly flatten the balls with the palm of your hand to better resemble buns rather than rolls. Brush each bun with melted butter and then sprinkle them with additional cornmeal.
- Let the buns rise uncovered until doubled, about 30 minutes.
- Bake the buns for 18-20 minutes or until golden brown and crisp on the outside. Transfer the buns immediately to a wire rack to cool.
- Once buns are cool, split them in half with a serrated knife. Lightly toast the inside surface of the buns on a hot griddle or grill prior to topping them with a really great burger or other grilled meat.
Notes
Cornmeal Burger Buns freeze beautifully! Simply allow them to cool completely, pop them in a heavy duty freezer bag and freeze for up to 2 months.
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