Monday, April 23, 2012
Yummy Hamburger Buns
With apologies to Lulu, whose blog Let Them Eat Cake! (and Ice Cream) I faithfully stalk, I have renamed her 40 Minute Hamburger Buns to Yummy Hamburger Buns.
With no rise time in the original recipe, these buns can indeed be 40 minute buns, but I went ahead and included the rise because I added a bit of whole wheat pastry flour, and I wanted to insure a light texture.
These are very yummy buns - light, slightly sweet, and the perfect vehicle for a juicy hamburger patty. I used the egg wash suggested and sprinkled half with kosher flake salt and half with Tastefully Simple Bacon Bacon.
My changes, reflected in my version below, were to add a teaspoon of salt, substitute whole wheat pastry flour for one-half cup of the flour, and use honey instead of sugar. I also used the water I drained from soaking wheat berries for sprouted wheat bread, so that added extra flavor!
Yummy Hamburger Buns
Slightly adapted from the original
Makes 8 hamburger buns
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup honey
2 teaspoons salt
1/2 cup whole wheat pastry flour
approximately 3 cups bread flour
Egg wash: 1 egg, beaten, plus 1 tablespoon water
In bowl of electric mixer, dissolve yeast in warm water; allow to stand 5 minutes, or until bubbly. Add oil, honey, egg, salt, whole wheat pastry flour, and a cup of regular flour and mix on medium speed until smooth. Gradually add enough of the remaining flour to form a soft dough, changing to dough hook when dough begins to cling to regular attachment. I added flour until the dough was still just slightly sticky.
Place dough in greased bowl, cover, and let rise about 30 minutes, or until doubled. Turn out onto floured surface and divide into 8 pieces. Shape each piece into a ball, place about 3-4 inches apart on baking sheets lined with parchment, and flatten each ball gently with a floured hand.
Cover flattened balls and let rest for about 20 minutes, or until puffed. Brush tops of buns with egg wash and sprinkle with kosher salt, sea salt, or other preferred topping. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.