Nice buns!

I've been making these yummy homemade rolls A LOT lately. They're great for burgers, sliders, sloppy Joe's, etc. and you can even shape them into hot dog or brat buns. These buns are a little bit sweet (they're milk based, rather than water based), and have a wonderfully light interior that complements their crispy exterior. They're easy to make, and you can even make extra for sandwiches the next day. 

Yields: 6 hamburger-sized buns


Ingredients:
1/2 egg, beaten (just beat an egg then divide it approximately)
1/4 tsp. kosher salt
3 tbsp. sugar
1 1/2 tsp. melted butter
3 1/3 cups flour
2/3 cups warm milk
1 1/2 tsp. active dry yeast


Egg wash:
1 egg white, beaten
1 tbsp. cream (opt.)


Assembly:
Pour yeast into milk and allow to sit for about five minutes. Mix in remaining ingredients using a dough hook (add extra milk if needed) until dough comes together. Cover with a kitchen towel and let sit for 2-4 hours. Roll out using extra flour (1/2 in. thick). Use a water glass (spray the edges with nonstick spray) to cut out six rounds (you may need to re-roll the dough). Microwave a cup of water for two minutes, then place it on a baking sheet with the rounds and allow it to sit for 30 minutes in an unheated oven or microwave. Preheat oven to 350. Brush with egg wash ingredients that have been beaten. Bake 8-10 minutes. Slice and serve!

Summer Corn Salad

This summer corn salad is one of my favorite barbecue side dishes. Roasting the corn on the grill gives it a beautiful sweet flavor that pairs well with the crispy peppers, onions and cucumbers. A simple balsamic vinaigrette brings the whole dish together. I love serving this salad alongside grilled chicken or fish, and it's not too shabby eaten by itself out of the bowl the next day!
Serves: approximately 8

Ingredients:
6 ears of sweet corn
2 tbsp. butter
1/3 cup diced sweet red pepper
1/3 cup diced cucumber
1/4 cup diced green onion
3/4 cups olive oil
2 cloves garlic
2 tbsp. honey
1/4 cup balsamic vinegar
Kosher salt, pepper
2 tbsp. dijon mustard

Assembly:
Soften butter and spread along each ear of corn. Wrap corn in foil and grill, turning periodically, for approximately 40 minutes over medium heat. Allow corn to cool completely, then use a knife to cut off the kernels (hold the ear upright, then remove the kernels top to bottom). Mix with the vegetables. In a mini-Cuisinart or using an immersion blender, blend honey, mustard, vinegar, salt, pepper, garlic and oil. Toss most of the dressing with the corn mixture and allow to stand for about 30 minutes. Taste to see if you need to add the remaining dressing before serving (you can also reserve some dressing to serve this salad the next day).

Bacon Cheddar Barbecue Burger

This is my go-to burger for days when I think my husband and I need a pick me up. It's quick and easy and is sinfully delicious. This burger satisfies any beef craving and is a fun alternative to a plain cheeseburger. It's also very inexpensive to make, so it's great for casual entertaining. Enjoy!
Serves 4

Ingredients:
1 1/4 lb. ground chuck

3 tbsp. worchestershire sauce

black pepper

salt

marbled cheddar cheese (four slices)

4 slices cooked bacon

1/4 cup barbecue sauce

1/4 cup mayonnaise

4 kaiser rolls

sliced red onion

Mix chuck with worchestershire sauce and form four equal patties. Liberally sprinkle both sides of each patty with salt and pepper. Grill burgers 5-6 minutes over medium high heat on the first side then flip. Add cheddar and bacon then grill 2-3 minutes. While the cheddar is melting, place the sliced rolls on the grill for one minute then remove to a plate. Mix mayonnaise and barbecue sauce and spread on top of each roll. Top with a patty then add sliced red onion. Cover with top roll and serve. Use leftover mayo/bbq as a dipping sauce for fries.