Tuesday, June 18, 2013

Honey Wheat Hamburger Buns

I'd been making my Honey Wheat Sandwich Bread a lot when my husband asked if I could make some hamburger buns.  I decided to use the dough from my sandwich bread, and just form it into buns (rather that loaves) at the last step.  It worked great!  I get to use my super-easy dough recipe, and we have delicious buns for burgers and our favorite pulled pork.
What you need:  for 16 buns
  • 1 Tbs yeast
  • 3 cups lukewarm water (about 100 degrees)
  • 4 Tbs oil
  • 1/2 cup honey
  • 5 1/2 cups bread flour
  • 3 cups whole wheat flour
  • 2 1/4 tsp salt
Let's get cooking:
1.   Combine yeast and water.  (You can sprinkle with 1/8 tsp sugar to help activate the yeast).  Let sit about 5 minutes, until foaming.  Then add oil and honey.

2. Combine flours and salt in a stand mixer.  Use the dough hook attachment.  With the mixer on low speed, slowly pour in the yeast mixture. 

Note:  if you don't have a stand mixer, you can still make this simple dough.  Pour the yeast mixture into the flour mixture as in step 2.  Mix slowly until well combined.  Turn out onto a floured surface and knead about 6 minutes by hand until dough is smooth and elastic.  Then continue with step 5.

3.  Increase mixer speed to medium for 3 minutes.  Then turn off mixer and let dough rest 5 minutes.

4.  Turn out dough onto a floured surface.  Knead about 50 times by hand, until the dough is smooth and elastic. 

5.  Place dough in a lightly greased bowl.  Cover and let rise until double, about 1 to 1 1/2 hours.  Punch dough down.

6.  On a lightly floured surface, divide dough into 16 equal parts and form into balls.  Cover with a kitchen towel and let rise until double, about 30 minutes.

7.   Preheat oven to 375 degrees.  Bake for about 15 minutes, until just turning golden.  I bake mine on a preheated stone, but you can also use a cookie sheet.

8.  Remove from pan and allow to completely cool on wire racks.  Store on the counter for up to 3 days in an airtight container. 

I like to slice them and freeze in large Ziplocs for up to 1 month.  (They probably freeze longer with no problems, but at our house homemade bread rarely hangs around that long).

No comments:

Post a Comment

Join the conversation--your comments make me happy!