Salted Sesame Buns

Ingredients:
1 (.25 ounce) package active dry yeast
1 1/2 tsp. sugar
1 1/4 cups warm water
1 Tbsp. olive oil or vegetable oil
3 1/2 cups all purpose flour
1 tsp. salt
1 Tbsp. cornmeal
1 egg white
1 Tbsp. water
Sesame seeds (optional)
Kosher sea salt (optional)

Directions:
1. In a large mixing bowl, dissolve sugar in warm water, then stir in yeast to proof. Proof until foamy, about 5 minutes.
2. Add oil and 2 cups flour to the yeast mixture; beat well.
3. Add 1 more cup of flour and the 1 teaspoon of salt and when the dough starts to pull together, turn out onto a lightly floured surface.
4. Start incorporating as much of the last 1/2 cup of flour to form a smooth, elastic, slightly tacky dough. Knead for about 3-4 minutes and let it rest for 5 minutes covered with the large mixing bowl.
5. After the 5 minute rest, knead for another 3 minutes.
6. Lightly oil the large mixing bowl, place the dough in the bowl and turn to coat top with oil.
7. Cover with a tea towel and let rise in a warm place until doubled in size, about 40 minutes.
8. Punch dough down, and divide into 12 equal portions. Shape into round buns. Place on large, lightly greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled, about 40 minutes.
9. Preheat oven to 400 degrees F.
10. Beat together egg white and 1 tablespoon water and brush the tops with some of the egg wash (and save the remaining egg wash). Sprinkle tops with sesame seeds.
11. Bake in preheated oven for 15 minutes. Remove and brush with remaining egg mixture, and now sprinkle with the sea salt on top and bake 10 to 15 minutes more, or until evenly golden brown.
12. Cool on wire racks.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Hot Sausage by Bev

Hot Sausage

1 pound of your favorite hot sausage links
1 14.5 oz. can of stewed tomatoes
1/2 tsp. olive oil
 
 
Cut the sausage links in half and butterfly cut them (butterflying is cutting the sausage lengthwise almost all the way through, about 90%, without making two pieces). Put aside.

In a skillet with a lid, coat bottom with the olive oil and heat over medium heat.

Fan out the flat butterfly sausage pieces in the hot prepared skillet, skin side up. Brown the links about 5 minutes on each side, 10-15 minutes total.) Next, pour the stewed tomatoes evenly around the sausage (do not add water, because as the sausage cooks it will produce more liquid with time). Cover with lid and cook over low heat for 1/2 hour. Turn sausage after 1/2 hour, and cook for another 10-15 minutes. That's it!

This dish is excellent alone, but we love it served on a homemade bun.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Wrapped in "Foil Sandwiches"

12 Homemade Buns

Filling
1/2 pound chipped or shaved ham
3 hard boiled eggs(chopped)
1/3 cup shredded cheddar cheese
1/3 cup mayonnaise
1/3 cup ketchup
1/8 tsp. onion powder
1/8 tsp. salt

Preheat oven to 350°.
Cut 12 sheets of aluminum foil (enough to cover a completed sandwich).
Mix remaining Filling ingredients together in a large mixing bowl well.
Split buns in half with a serrated knife.
Spoon Filling Mixture evenly among the 12 Buns.
Wrap each sandwich in foil.
Place on cookie sheet and bake in preheated oven for 20 minutes.

This is a great item to have at a luncheon, picnic or "just because".

Enjoy! Élvez! Piacere! Gustirati! Radosť!