Wholegrain Hamburger Buns
4 cups warm water
2 tablespoons sugar
7 cups fresh ground hard white wheat flour
1/4 cup vinegar
1/4 cup vegetable oil
3 tablespoons wheat gluten
2 tablespoons powdered milk
4 tablespoons Saf yeast
1 tablespoon salt
additional water, 2-3 tablespoons
additional fresh ground hard white wheat flour as needed

Add salt and enough additional flour so the dough pulls away slightly from the sides of the bowl while on setting 1. Add another 2-3 tablespoons water and knead for 5 minutes.
Cut off dough pieces and shape lightly into rolls. My baking sheets are not full-size cookie sheets (9x12-inches) and I put 6 rolls on each. Let dough rise until doubled.
Bake for 20 minutes at 400ºF. until golden brown. Remove from oven and brush with butter while still hot.
One variation I've tried is using real buttermilk (left from churning butter) in lieu of the 4 cups of water. That made a great dough for bierrocks...
2 comments:
OMG, it figures you'd figure out a good hamburger bun to make!
You know how it is, Sue. If I didn't do it, we'd have to resort to eating hamburger steaks because we were caught bun-less!
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