Sliders for Andy

Andy from the Evergreen state wanted the recipe for "Sliders with Homemade Buns". Well Andy, things have certainly changed in this mans Navy. The days of soybean burgers are being phased out and being replaced with 92% lean beef. The good thing about this is that the cooks now have to practice some of the skills they are taught at Johnson and Wales or the CIA. They actually have to make the burgers by hand.

But, the thing that is hurting our cooks at sea is this damned Atkins diet. When I do my food order for a 90 day loadout, I can't order enough meat to feed 15 Atkins dieters for 90 days. Its INSANE! Every swingin' dick wants meat. Nothing but meat, every meal, everyday.
So anyway Andy from Washington, the best that I can do is offer this recipe for those delicious fresh Hamburger Rolls you used to sneak out of the galley during the midwatch!

As far as the Slider goes, check out Workman's Tavern there in Redmond. This little dive/restaurant/bar has one of the best kept secrets in the Pacific NorthWest. It's called The Digital Burger. By the way Andy, as you might tell, I lived in that area for a while. I was on the Georgia (B). And yes I am a Chief.

Have a great day and enjoy your meal!
subchef143


Hamburger Rolls - D o33 06

Yield 100 Portion 1 Roll
Calories 227 cal
Carbohydrates 37 g
Protein 6 g
Fat 6 g
Cholesterol 0 mg
Sodium 239 mg
Calcium 18 mg

Ingredient

YEAST,ACTIVE,DRY 3-3/8 oz
WATER,WARM 2-3/8 cup
WATER,COLD 1-7/8 cup
SUGAR,GRANULATED 1 lbs
SALT 2-1/8 oz
FLOUR,WHEAT,BREAD 9-2/3 lbs
MILK,NONFAT,DRY 2-2/3 oz
SHORTENING,SOFTENED 1-1/8 lbs
MILK AND WATER WASH 1/2 cup

Method
1. Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2. Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3. Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated into liquid.
4. Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
5. FERMENT: Cover. Set in water place, about 80 F., 1-1/2 hours or until double in bulk.
6. Punch: Divide dough into 8 2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7. Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table.
8. Place on greased sheet pans in rows 4 by 6.
9. When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk Wash, Recipe No. I 004 02 per 100 servings.
10. Proof at 90 F. until double in bulk.
11. Bake at 400 F. for 15 to 20 minutes or in 350 F. convection oven for 10 to 15 minutes or until golden brown on high fan, open vent. Cool.