Marcia Hassel's recipes

4.7  from  33  votes 1-Hour Homemade Hamburger Buns Recipe Prep Time 10   mins Cook Time 20   mins Proofing time 40   mins Total Time 30   mins   Course:   Dinner Cuisine:   American Servings :  9   Buns Author :  Gemma Stafford Ingredients 4   cups (20oz/566g)   all-purpose flour 2   tablespoons   sugar 1   tablespoon   instant yeast*   (if using active yeast see notes) 1   teaspoon   salt 2   tablespoons (1oz/28g)   butter, softened 1 1/2   cups (12floz/340ml)   milk,   warmed  Egg wash: 1   egg yolk 2   tablespoons   milk Topping: 3   tablespoons   sesame seeds Instructions In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt, being sure they do not make direct contact as this can deactivate the yeast. In a separate jug, combine the butter and milk then gently heat in the microwave

WHY THIS RECIPE WORKS We wanted cookies with all the best qualities of brownies—rich and chewy, with a deep chocolate flavor and a crackly, shiny top. To maximize the chocolate complexity, we used both melted bittersweet chocolate and cocoa powder plus a good dose of salt. The key to chewiness was the right mix of butter and vegetable oil, and whipping the eggs and sugar together in a stand mixer delivered the shiny, crackly top, giving these cookies showstopping appeal.  1  cup (5 ounces) all-purpose flour  ¼  cup (¾ ounce)  Dutch-processed cocoa powder 1  teaspoon  baking powder ¼  teaspoon baking soda  ¾  teaspoon table salt  10  ounces  bittersweet chocolate, chopped, divided 3  tablespoons  vegetable oil 1  tablespoon  unsalted butter 2  tablespoons whole milk  1  cup (7 ounces) sugar  2  large eggs We developed this recipe using  Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar  and  Droste Cacao D

6 cups chopped Rhubarb (1/4-1/2") 3/4 cup sugar 1/4 cup flour 1/2 C water BARELY 1 t. cinnamon Mis together just so the rhubarb is coated but it's not runny in liquids.  This is good for spring rhubarb but you might need more water for summer rhubarb Topping 1 stick melted butter 1 cup flour 1/2 cup oatmeal 1 cup brown sugar Spray an 8" square pan, Add the rhubarb and then mix the topping til there are no huge lumps and sprinkle across the top of the rhubarb. Bake 35-40 minutes til bubbly and crisp This can be doubled and put into a 9x13 pan