Two startling realizations popped into my head last night. First, I don’t remember the last time I purchased a pre-made bread product (sandwich, bagel, bun, etc). This made me feel almost Amish and weird. I used to read blogs about women who made all their own bread and think, “Don’t they have anything better to do? Go buy a loaf of bread!” I find baking bread soothing, what can I say. Second, April is almost over. May means Memorial Day which means grilling season which means summer in my mind. Summer. It’s almost here!
Those thoughts collide with today’s recipe: homemade hamburger buns. If any of you are skeptical, I was right there with you when I saw this recipe online almost a year ago. Why would I make hamburger buns? Plain ones are $1 a pack at the store. Whole wheat can be a bit pricey, but it’s got to be worth the money, right?
These buns were pretty awesome, though. Light and fluffy, but can stand up to a burger. And for a raised bread product, these are very fast and easy to make. While I’d probably go the store bought route if feeding a large crowd, these are perfect for feeding a small group. And they freeze really well, which is always a bonus.
Homemade Hamburger Buns (Makes about 10 buns)
2 tablespoons yeast
1 cup warm water (about 110 degrees)
3 tablespoons canola oil
3 tablespoons sugar
¼ teaspoon salt
3 cups white whole wheat flour
1 ½ tablespoons vital wheat gluten
garlic powder (optional)
sesame seeds (optional)
poppy seeds (optional)
dried minced onion (optional
1. In a mixing bowl, combine yeast, water, oil, and sugar. Stir in the egg and salt. Add 2 cups of flour and the vital wheat gluten. Mix. Gradually add the last cup of flour while mixing until a soft dough forms (you may not need all of it).
2. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5-6 minutes. Divide the dough into about 10 equal pieces. Place on a lightly greased baking sheet, spacing so buns will not touch as they raise. If desired, lightly spray the top of the rolls with cooking spray and sprinkle any or all of the optional toppings on top of the buns. LIGHTLY press onto each bun.
3. Cover and let rise for 15-20 minutes.
4. Preheat oven to 425. Bake for 7-10 minutes or until golden brown. Remove to a wire rack to cool completely.
Nutritional Information (Amount per bun):
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 19 mg
Carbohydrates: 31 g
Fiber: 5 g
Sodium: 68 mg
Recipe Notes: I actually do knead this by hand. You could do it in a mixer, too. I find I can control the amount of flour I add more when kneading by hand, oddly enough. I admit I am not the best at making equal size rolls. This don’t double during the raising period like many bread products. I’d say they maybe get 1.5 times as big as they were. I really like the flavor the topping adds. Especially if you use the onion and garlic, this isn’t just for show. It adds a great little flavor punch to your meal.
Source: adapted from Let’s Dish Recipes
Low iodine adjustment: Use non-iodized salt. Omit the vital wheat gluten.