Day 17- The Art of Wearing Your Fat Dreams
Wherein she glues her buns together. After touring Germany and Austria this summer and exploring the countless bakeries, I was always drawn to the beautiful rolls stuffed with all kinds of savory fillings and topped with cheese, especially the pretzels. In efforts to keep my children’s bellies full, and full of homemade treats, I created these rolls for them to be eaten for breakfast, an after-school snack, or even their lunches. The cool thing is that the filling is sealed inside the buns, which keeps the fillings from spilling out all over, and keeps the buns pretty fresh. And with using already baked buns from the bakery, I have cut out the steps of mixing, kneading, rising, rolling, and forming the buns. Remember I love a good shortcut. These buns reminded my children of the Hot Pockets that they beg for in the gorcery store, always to the answer- “no, mom will make you her own version.”
One version of the bun was a ham and scrambled egg filling with colby-jack cheese melted on top, and the other version an all natural breakfast sausage and egg scramble with pepper jack cheese melted over top. So how did I get the filling into the buns? Easy…
Come on in and follow along.
Go to your nearest bakery that bakes up the freshest and most tender Kaiser Rolls. Slice the rolls open leaving one edge intact- like a clam shell, and pull out some of the tender innards saving them for another recipe. Now here is the trick to getting those buns put back together and holding the filling inside. Ready for this?
Fill the bottom well with your filling of choice and pipe beaten egg whites around the lip of the bottom bun, close bun, press lightly to be sure that glue has sealed the bun closed, and top with a slice of cheese of choice. Bake in a 375 degree oven for about 8 minutes. The meringue will seal your fillings in the bun for a fun surprise for your family.
Cool each bun completely and wrap in waxed paper and store in a zip topped bag in the refrigerator for up to 5 days. To reheat, keep the bun in the waxed paper and place on a microwave safe plate. Heat at half power for 40 seconds, then on high power for 10 second increments until heated through. My son likes these finished up in the toaster oven to crisp up a bit.
1. Beat the egg whites until light and fluffy but not stiff, more on the soft peak side.
2. 2 egg whites should seal 8 buns.
3. I spooned my egg whites into a plastic bag and cut the tip for piping. I have also spooned the egg whites on the bun, so either way, you pick.
4. Be sure your fillings are on the dry side so the buns do not get very soggy. I was thinking a pizza filling but they would be very soggy.
5. When you close the bun, some of the egg whites will ooze out-don’t press so hard that it all oozes, only enough that the egg is sealing the top to the bun, I used my finger and smoothed the eggs whites around the edge. This is meant to be rustic, not perfect.
6. You can use whatever type of bun your want whether multi-grain or whole wheat, but it must be soft, not chewy, nor overly crispy like a French roll.
You can see that while I am living my dreams, I daydream about creating snacks and meals for my family. I have made some big flops when my kids will say, “don’t make that one ever again mom,” to, “you have to make these again, now!” Of these two buns they liked the sausage version better, so I will make those for them more often and see if I can find another filling that would please them. My failings only prompt me to try harder and experiment more. What have your failings done for you?
Tomorrow come back and see how I made Stuffed Bun Cheese Steaks for the Mason Jar which my kids cannot get enough!