The lobster fishing industry is having a huge problem this year. It's not that there is a lack of the tasty crustaceans, but rather the selling price for them has dropped while the price of fuel for the boats and bait for the traps has gone way up!
Some of my friends husbands are lobster fishermen and in my feeble attempt to help them out, I purchased 4 lovely, lively lobsters from them, fresh off the boat. Now, I don't know how much folks are paying for thier lobsters elsewhere in the nation, but these babies were $3 a piece. No, that is not a typo.
If you are in the least bit squeamish, skip to the next paragraph, because these guys are about to be plopped into the lobster pot filled with boiling water and Old Bay Seasoning. The trick here is to take them right out of the fridge where they have been sleeping in a cold stupor and pop them in before they know what hit them. And if you are really feeling badly for them, just remember that they are just giant ocean dwelling cockroaches!
These buns hold up to H's juicy pulled pork barbecue and freeze beautifully. I usually make 1/2 dozen at a time.
1/2 C. Skim Milk
1/4 C. water
2 TBSP butter - melted and cooled
About 2 - 2 1/4 C. All Purpose Flour
2 tsp active dry yeast
3/4 tsp sugar
3/4 tsp salt
Warm milk and water to about 100 degrees. Add the yeast and let sit til it begins to foam.
Mix about 1 3/4 flour and all remaining ingredients with the exception of the butter in the mixing bowl of your mixer. Add the yeast mixture and cooled butter and beat til smooth.
Continue adding flour in small amounts until the dough is smooth and not too sticky. You want a fairly loose dough. Knead with your dough hook for about 5 minutes more. Cover the bowl with plastic wrap and let dough rise for 1 hour.
Scrape dough on to a floured surface and divide into 6 equal pieces. Shape into smooth balls and place on a baking sheet lined with parchment paper (or grease the pan). Flatten slightly with floured hands. Cover and let rise for 30 - 35 minutes.
Bake in 425 degree oven for 10 - 12 minutes or until nicely browned.
This recipe is easily doubled
And, so ended another lovely, warm winter day.
Life is Good (and tasty)
1 day ago