Back in high school, I would whisk through the Micky-D's drive-thru right after school to get a $.99 hamburger before I went to my restaurant job.
This recipe brings me that taste memory, the blue Dodge Shadow (stick shift!), and the brown apron I wore as a salad bar attendant.
Don't be afraid of the yeast dough here - this is one of the easiest doughs to mix up and it's not fussy in any aspect. And don't forget the sesame seeds (McDonald's!).
Here, I served the Roll with roasted potatoes and a green salad. But sometime, I'm going to rock out the homemade milkshakes and fries.
Cheeseburger Roll - tweaked from Alica
Makes a 15-18" roll, enough to serve 6-8
An hour-and-a-half before you want to eat it, make the dough and filling:
In a mixing bowl, whisk:
1 c. warm water
1 Tbsp. oil
1 tsp. sugar
1 tsp. salt
1 Tbsp. instant yeast
Add 1 cup flour.
Use hands to stir in 2 cups more flour (I use half whole wheat or all white whole wheat flour). Knead until smooth. Grease dough and bowl. Cover. Set aside to rise 45-60 minutes.
Also, at this time, I prepare the filling. It needs to be cool to go in the dough (you could also prepare it a day or so ahead of time and keep it in the fridge).
1 lb. ground beef
1/2 c. diced onion
Drain off grease. Mix in:
1/4 c. ketchup
1/4 c. regular yellow prepared mustard (if you use another kind of mustard, it won't taste like McDonald's - probably still good, but doesn't scratch the taste memory itch for me)
1/4 c. finely diced dill pickles
When mixed (and cooled slightly), add 1 c. shredded cheddar cheese. Set aside.
When ready to bake, roll out dough to 12x18" rectangle. Spread cooled filling over dough. Roll up, starting at long side, jelly-roll style. Place seam-side down on greased baking pan. Brush with water or oil and sprinkle with sesame seeds. Bake at 350 for 30-35 minutes until a good tan color.