Stoneground Hamburger Buns
I am always on the hunt for quick-ish recipes for hamburger buns. I love burgers so much.
This recipe is not a quick one, neither can I take credit for it. It hails from a blog called, Baking Sense.
I’ve only made one tweak to the recipe. I swopped the flours for stoneground flour and the result, I must admit, is not a fluffy high-risen burger bun but a more subdued, dense bun.
I must point out though, this is the closest I’ve baked to a real burger bun and I made six and used some and chucked the rest in the freezer.
Did you know: Stoneground flour is better than bleached refined flour. It contains the germ and bran. When baked the bran act like little knives when the bread is trying to rise. Amy Halloran, the author of The New Bread Basket, writes, “It interrupts the formation of a strong gluten matrix on which the dough can climb.”
Ingredients for 6 rolls
2 1/2 cups stoneground white/wholewheat flour
1 packet of yeast
1 cup warm milk
2 tablespoons honey
1 large egg
25 grams butter (I used salted)
1 tsp salt
1 egg white
sesame seeds
Method
Heat milk for 1 minute
Add butter to the milk.
With a stand mixer, combine egg, honey, salt, and milk mixture.
Sprinkle the yeast on the top and mix.
Add 1 cup of flour to the mixture until it combines.
Add the rest of the flour and combine. Swop the attachment to a dough hook and knead for 3-5 minutes.
The dough should come away at the sides of the bowl. Pour some oil into a large bowl and spread it well with your fingers. Rub your hands together so they’re both well-oiled.
Transfer the dough to the dish and shape it into a large bun. Cover with cling wrap and let this rise for 1 1/2 hours.
Knock the dough down and with well-oiled hands again, divide the dough into six round balls.
Lay them on a flat baking sheet, on parchment paper. Press them down a little.
Let it rest for another hour and with a brush the tops of the egg white and sprinkle well with sesame seeds.
Bake at 190 degrees for 13-15 minutes.
