If you could see me right now, you’d know I am jumping for joy for this post.
Because this beautiful loaf — this glorious no-knead Dutch oven bread — might just be the very best bread I’ve ever baked. Seriously. And it also happens to be one of the easiest ever, too. And I’m going to show you, step by step, just how to do it.
Like I said, so much jumping for joy. And for carbs.
Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.
That’s all you need to make these bebes!
Confession time: The ratio of how many times we’ve grilled hamburgers this summer to the number of homemade hamburger buns I’ve made this summer is approximately 18:1. And that one time is what you see here in front of you. Yeeeesh.
(And if you follow me on Snapchat, you may also recall my recent confession time when I couldn’t pronounce the word “Worcestershire.” Double yeeeesh. I’m really selling myself as a great food blogger here.)
But! I think these buns will make up for it. Not only are they super soft, super fluffy, super tasty and super easy to make, they take only 40 MINUTES from start to finish. That means no waiting times, no rising times, just good old make, bake and get-in-my-belly-times.
I know you’re probably all sorts of excited about this bread you see here (as am I, always), but let me first call attention to the fact that I GRILLED AGAIN. (!!!)
I know this may seem like no big deal, as grilling is one of the easiest ways to cook things, but to me it’s always been a bit of a battle. How hot is too hot? Are the burners even on? How do I not accidentally drop any vegetables between the grates this time? Why does the steak always stick to the grill? There has been much hand-wringing by yours truly around a grill, as you may imagine.
But one of my goals this summer was to master the grill. And I don’t mean just plopping some hot dogs on there and calling it a day — I mean learning how to make a decent kabob, or not fear the idea of grilling bread. So far, both have been accomplished with ease (and with seriously delicious results, too).
We’re heading into Memorial Day weekend (ummm, WHAT. How. When.) with no plans whatsoever. Elliott has to work the entire weekend (boo!), so it’ll be me, Avery and this za’atar focaccia bread (yay!) all weekend long.
So, actually, I lied. Because my plans this weekend are to devour this bread slice after slice. If it even makes it to the weekend.
I’m hoping there also will be some warmth and sunshine, too — maybe even a few walks or trips to the lake — but if nothing else, I know my carb needs for the holiday weekend will be met. That is top priority, really.
If you want your house to smell like sweet, home-baked goodness, if you want something swirly and hazelnut-y and cinnamon-y, if you love the taste of rye bread but also cinnamon rolls, if you need an idea of what to eat for breakfast for the rest of your life, folks, make these hazelnut rye rolls.
And even if none of the above applies to you but you are still a fellow carb lover, you should make these hazelnut rye rolls. If nothing else, do it for the glaze: the drippy cream cheese glaze. OK and maybe also the sweet swirly filling. Oh, and the buttery rye roll itself, YES. It’s just the right thing to do.
I can’t believe I’m going to say this, but: I’m becoming a snack eater.
To the general population this is nothing revelatory, I know. But to me, it changes everything. You see, I used to be big (no, HUGE) on eating only meal foods for meals — no snack food for meal time, thankyouverymuch. Give me a real-deal meal for breakfast, lunch and dinner, but leave the cheese chunks and crackers and nuts and fruit and other snacky foods for snack time.
And then, within the past year or two, something changed. It was slow, sneaky. I would add crackers as a side to soup for lunch. Then, eventually, I would add cheese to those crackers, too. Soon after, I’d drop the soup altogether and eat a big plate of cheese, crackers, fruit and nuts. Or granola bars, or olives, or veggies and hummus, or pretzels. And it hit me: I’m eating snack food for meal time. Then I questioned everything and had a good, long existential conversation with myself.
Just kidding. But I did come to terms with my all-day snackage. And when I did, I decided to make the most of it. That’s where these homemade hard pretzel rods come in (you’re like FINALLY, sheesh).