Deliciously dilly yet soft and tender these dill pickle burger buns add a layer of flavor to any burger or sandwich. The only thing I might change next time is to add more pickles.
Who knew? Pickle humor is a thing. While there are far too many puns involving “dill” there are also an array of absurdist gems like these.
Q: What is green and has two wheels? A: A motorpickle.
Q: What is green and dangerous? A: A thundering herd of pickles!
Q. What is black and white and green and black and white? A. Two penguins fighting over a pickle!
Math Mistake: After a minor mathematical error on a routine report, a worker’s boss tried to belittle him in front of his peers. Her voice brittle with irritation the boss asked, “If you had 4 pickles and I asked for one, how many would you have left?” Without missing a beat he replied, “If it was you who asked, I’d still have 4 pickles.”
But seriously. No gherkin around! Don’t DILLay, bake these buns today.
Dill Pickle Burger Buns
Makes 9 hamburger sized buns.
Ingredients
- ¼ cup warm water
- 2 ¼ tsps (one packet) instant yeast
- 2 tsps sugar
- 1 TBS dried dill
- 1/2 tsp diamond kosher salt
- 3 TBS extra virgin olive oil
- 1/2 cup warm milk
- 1/2 cup pickle juice
- 4 TBS pickle relish (I used half sweet and half dill, but you do you)
- 1 egg
- 1 cup whole wheat pastry flour
- 3 cups AP flour
Instructions
- In a large mixing bowl combine the warm water, yeast, and sugar. Let stand until yeast is foamy- about five minutes
- Add all the ingredients except the flours, the milk will probably curdle but that’s fine. Stir to combine. Add flour, one cup at a time, stirring until combined.
- Turn on to a floured surface and knead until smooth and no longer sticky, about 6-8 minutes. Or mix in a stand mixer until the dough pulls away almost completely from the sides of the bowl. Resist the urge to add more flour, this dough will be sticky until it is not.
- Form the dough into a ball and put in a greased bowl. Cover and let rise until doubled, about an hour.
- Punch down dough and turn on to a floured surface. Divide into 9 pieces and shape into balls.
- Place about five inches apart on a greased or parchment lined baking sheet and flatten each ball until it is a little less than an inch thick and about five inches across, you know, bun size.
- Cover and let rise for about 30 minutes.
- For a glossy top lightly brush the rolls with an egg wash or heavy cream. Sprinkle some seeds of your choice.
- Bake at 350 for about 20-25 minutes or until golden brown.
- Cool for at least ten minutes before serving. If freezing pre-slice, if you’d like and freeze as soon as possible after the buns are completely cool. Fresher into the freezer makes fresher out of the freezer.
Dill Pickle Burger Buns
Ingredients
- ¼ cup warm water
- 2 ¼ tsps one packet instant yeast
- 2 tsps sugar
- 1 TBS dried dill
- 1/2 tsp diamond kosher salt
- 3 TBS extra virgin olive oil
- 1/2 cup warm milk
- 1/2 cup pickle juice
- 4 TBS pickle relish I used half sweet and half dill, but you do you
- 1 egg
- 1 cup whole wheat pastry flour
- 3 cups AP flour
Instructions
- In a large mixing bowl combine the warm water, yeast, and sugar. Let stand until yeast is foamy- about five minutes
- Add all the ingredients except the flours, the milk will probably curdle but that’s fine. Stir to combine. Add flour, one cup at a time, stirring until combined.
- Turn on to a floured surface and knead until smooth and no longer sticky, about 6-8 minutes. Or mix in a stand mixer until the dough pulls away almost completely from the sides of the bowl. Resist the urge to add more flour, this dough will be sticky until it is not.
- Form the dough into a ball and put in a greased bowl. Cover and let rise until doubled, about an hour.
- Punch down dough turn on to a floured surface. Divide into 9 pieces and shape into balls.
- Place about five inches apart on a greased or parchment-lined baking sheet and flatten each ball until it is a little less than an inch thick and about five inches across, you know, bun size.
- Cover and let rise for about 30 minutes.
- For a glossy top lightly brush the rolls with an egg wash or heavy cream. Sprinkle some seeds of your choice.
- Bake at 350 for about 20-25 minutes or until golden brown.
- Cool for at least ten minutes before serving. If freezing pre-slice if you’d like and freeze as soon as possible after the buns are completely cool. Fresher into the freezer makes fresher out of the freezer.
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