40 minute fresh milled whole wheat hamburger buns
Grain, Side Dish • Bread
Serving size: 8 buns or 1 loaf
Prep time: 30 mins
Cook time: 10 mins
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Ingredients
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water about 110 degrees
- 1/4 cup sugar
- 1/3 cup vegetable oil
- 1 large egg beaten
- 1 teaspoon salt
- 1½ tsp sunflower lecithin (optional)
- 1 tbsp Vital wheat gluten (optional)
- ⅛ tsp vitamin C powder (optional)
- Grind 2 cups (435 g) hard white wheat berries
- For topping
- 1 egg yolk
- 1 TBSP water
- sesame seeds (optional)
- Corse Kosher salt (optional)
- Everything Bagel topping (optional)
Directions
- 1. Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Add egg, salt, lecithin (optional) and vital wheat gluten (optional). Mix.
- 2. Slowly mix the flour with the liquids. Continue to add flour just until you have a soft dough that is mostly pulling away from the sides of the bowl. The dough will be tacky but not unworkable.
- 3. Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth, elastic, and fully pulling away from the bottom of the bowl. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball, then smash flat so you don’t have a bun shaped like a meatball.
- 4. Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. After 10 minutes, brush the buns with an egg wash, then sprinkle with desired toppings. Bake until golden brown, 8-12 minutes.
- 5. Notes
- 6. Store buns in an airtight container for up to 2 days. Or, freeze for up to one month.
