Monday, March 21, 2011

Homemade Hamburger Buns

This is not a soaked wheat recipe, I haven't gotten too great at soaked wheat breads yet. I've managed pancakes and the crepes I did the other night were awesome. Even still, making your own bread is usually better than store bought because you know what the ingredients are and they won't include high fructose corn syrup. I based this off of the homemade hotdog bun recipe I made last summer, but I updated the oils to be healthy oils (vegetable oil is NOT a real food, it is a highly processed oil that is not good for you.) I also used whole wheat instead of white flour which means these buns are a bit more dense than the hot dog buns, but you can either half it or use white-wheat.

Hamburger Buns

1 tbsp honey
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F)
2 tsp coconut oil/non-homogenized lard
2 tsp sea salt
3-3 1/2 cups whole wheat
1 egg white (for egg wash)
sesame seeds (optional)

In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes. Add in milk, vegetable oil and salt. With the mixer on a low speed with the dough hook attached, gradually add the flour. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl. Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.

Punch down the dough and make a log. Cut the log into four pieces. Cut each piece into two more pieces. Using your hands, form each piece of dough into a little ball, pinching the dough to the bottom so that the top is very smooth. Let the buns rise for 30-40 minutes covered with a towel. Brush the dough with egg whites. Sprinkle the tops with sesame seeds, if desired. And bake at 400 degrees for 20 minutes.
 I made little sliders for the girls. I took their dough pieces and divided again so it was half the size of a regular bun.

1 comment:

  1. They look amazing! I need to find a real 220 mixer with dough hooks. The 110 on th econvertor would never handle bread dough.


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