Tomato Basil Hamburger Buns

Baking is one of my favorite summer activities.

I know, baking & summer don’t seem to mix.  But the way I figure it is, the AC is on anyway, I might as well use it to my advantage!

The reason I think baking and summer go so well together is that summer is also grilling season and there is nothing better than complementing a great grilled burger with a fantastic bun!

In this recipe, I combined the classic combination of tomato and basil!  The basil is the star here, with just a hint of tomato, so if you’d like the tomato to be the star, I suggest adding a few more tablespoons of tomato paste!

Ps – these are also great with soup! 

Tomato Basil Hamburger Buns

Inspired by Cheap Ethnic Eatz

2 cups warm water (around 110 degrees F)

2 packages (4 ½ tsp) active dry yeast

¼ cup honey

¼ cup extra virgin olive oil

2 eggs

1 tsp salt

5 tbsp tomato paste

½ cup fresh basil, chopped

½ cup parmesan cheese, grated

¼ tsp crushed red pepper flakes

1 head roasted garlic, mashed

6 ½ cups bread flour, divided

In the bowl of stand mixer, combine the water, yeast, honey, olive oil, eggs, salt and 2 cups flour.  Beat with the paddle attachment on medium speed until smooth, about 2 minutes.

Stir in the tomato paste, basil, parmesan, crushed red pepper, and mashed garlic.  Stir until mixed.

Gradually add the remaining flour.  As the dough becomes stiff, switch to the dough hook as finish adding in the flour.  Knead with the dough hook on low speed until the dough pulls away from the sides of bowl; kneading for 5 minutes after the flour has been incorporated.  The dough will be tacky, but not sticky.

Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball.  Place the dough in a greased bowl and lightly spray the top of the dough ball with nonstick spray.  Cover the bowl lightly with plastic wrap and put in a warm place to rise until the dough is light and doubled; about 1 hour.

Preheat the oven to 375 degrees F.

Punch the dough down.  Cut the dough into 2 ½ - 3 ounce pieces.  Toss each piece against the counter once of twice to remove any remaining air bubbles.  Bring the edges of the dough down to the bottom and pinch tightly.  Place the rolls, seam side down, 2-3 inches apart onto baking sheets.  Gently press down on each roll to flatten slightly.  Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.

Place the rolls into the preheated oven and bake for 15 minutes or until golden brown or a thermometer inserted into the center of a roll reads 180-190 degrees F.  Move to wire racks and cool completely.

Makes approximately 20 rolls