Recipe found on the site below. Instead of butter I prefer to put olive oil. I used these breads to make a sandwich tuna crudités .. Easy and I love it! I made 4 loaves but they were seen it was ...

Hamburger buns

Recipe found on the site below.

In place of butter I prefer to put olive oil.

I used these breads to make a sandwich tuna raw vegetables .. Easy and I love ca !!

I made 4 loaves but they were seen as for sandwiches, otherwise for hamberger, I think I could have made 6 ..

500g flour

1 c to s of baker's yeast

1 tsp sugar

1 tsp salt

1 small glass of lukewarm water

1 egg

1 small glass of warm milk (not put)

2 tbsp softened butter

Some sesame seeds

Put the yeast in warm water and let it rest for 15 minutes
Put the flour, salt, sugar, butter, egg and milk in a large hollow dish
Add the water-yeast mixture little by little
Knead until you get a soft dough
Put in a bowl, oiled and covered and let it rise for the first time
Once the dough has doubled in size, degass it
Divide the dough into small balls and put them on a baking sheet and covered with parchment paper. Brush the balls with water with a brush and sprinkle with sesame seeds
Let rise until doubled in volume
Preheat the oven to 180 ° C
Put your burger to cook for 20 minutes to little, they must take a beautiful golden color

For this recipe I only use chicken breasts that I cut into pieces: 1 chicken farmer 2 kg, 3 cl of oil, 30 g of butter, 1 carrot, 1 onion, 2 cloves of garlic, 20 cl of wine dry white (Coulanges type), 20 cl of chicken stock ......

Croque monsieur potatoes 800 g peeled potatoes 2 eggs 2 onions 4 slices of ham 4 slices of raclette or a handful of grated cheese salt pepper Grate the peeled potatoes and onions. To put them in a salad bowl .......

A recipe that I have already made but so good! Ingredients Cabbage paste: 1/4 liter of water 100 g of butter 200 g of flour 4 whole eggs fine salt White ham mousse: 200 g of white ham 200 g of ointment butter 300 to 400 g of bechamel sauce ....

Chinese, Sushi, Hibachi Buffet & To Go...