Armenian Peda Bread Hamburger or Hot Dog Buns

My word… I forgot to post this recipe, considering it is barbecue season. The bun recipe is half of the Armenian Peda bread recipe. When I was little, we occasionally ate at a restaurant called Zelfred’s. Their hamburgers were made from a quarter of a round Armenian Peda bread loaf. You got rice pilaf on the side or fries. I always had the pilaf, being abby-normal. Everything for the burger was on the side and you added what you wanted. Yes, the burger was a triangle. I thought it was rather cool back then. This was many decades ago.

I finally found the recipe for their bread. The restaurant is most likely closed. Instead of cutting the buns from the round bread loaves, I make them “as usual”. I also leave off the sesame seeds, though I love them. I found you can make 8 buns from a half recipe and cut the recipe in half. I included the original bread recipe at the end, minus a photo. I will add one the next time I make the round loaves. Enjoy!

Armenian Peda Bread Hamburger and Hot Dog Buns

For optional seed topping:
melted butter
1 egg yolk beaten with 1 tbsp water
2 to 4 tbsp sesame seeds

After the first 20 minute rest- Divide the dough into 8 pieces.

For hamburger buns– roll each piece of dough into a ball and flatten into a circle about 5″ in diameter. Yes, they puff up.

For hot dog buns– roll each piece of dough into a rope about 5-1/2″ to 6″ long. Do not flatten.

Brush melted butter on top of the buns and cover lightly with plastic and let rest 20 minutes. Bake the buns at 350° for about 20 to 22 minutes, until deep golden color. You can brush with melted butter again after baking, if desired. Being a Butterton, I do. I sometimes put the sesame seeds on top or use poppy seeds. I should try minced onions sometime.

I used to put the dough into my hot dog or hamburger bun pans. I found it was not necessary and rarely even think about using the specialty pans anymore.

Once you have homemade hamburger or hot buns, it is impossible to go back to the chewy, chemical-filled things in the stores. Or… I am a bread snob. laughing…

Armenian Peda Bread

2 pkgs active yeast (or 1 tbsp + 1-1/2 tsp)
1/2 cup warm water (105°-110°-ish)
1-3/4 cups warm whole milk (105°-110°-ish)
2 tbsp sugar
1 tsp salt
3 tbsp butter, soft or melted
6 cups unbleached flour
Melted butter for last rising period and after baking (the latter is optional)

For optional seed topping:
melted butter
1 egg yolk beaten with 1 tbsp water
4 tbsp sesame seeds

Combine yeast, sugar and water. Let soften 5 minutes. Stir in milk, salt and butter. Add flour and mix well, kneading in by hand the last bits. The dough may be really sticky. Add a dusting of flour and keep kneading until smooth. I knead the dough in a giant ceramic bowl instead of on the counter, which is fine, too. One can knead for 5 minutes if one wants. I knead until the dough is just-not sticky, adding flour if necessary and then stop. It works.

Cover the dough in plastic and let rest 20 minutes. Knead on a floured surface a moment to work out air. Don’t toss plastic.

For Round Loaves:
Divide dough in half. Knead one half into a smooth ball. Flatten on a greased (buttered) cookie sheet to about a 9″ to 10″ circle. Do the same with the other half of the dough. Brush dough with the melted butter. Place the plastic over loaves and let them rise for 20 minutes.

Preheat oven to 350° during the last 10 minutes of rising. If you are using seed topping, brush egg wash over the tops of the loaves and sprinkle sesame seeds on top. Bake the loaves for 35 minutes or until crust is deep golden color and a thin skewer comes out clean. I have never did the latter, I tap the bottom of the loaves for the right sound. Cool bread on wire racks slightly before cutting. Makes 2 loaves about 11″ in diameter.