One of the very best parts about learning to bake bread at home is that you can avoid trips to the grocery store when you run low on bread, and can instead whip up your own batch of wonderful fresh-baked bread. Faced with no plans for dinner on a lovely summer evening, I quickly thawed a pound of ground beef for burgers, and decided to bake some buns to complement them.
- For flours I used 1 c. whole wheat, 1/3 c. oat flour, 1/3 c. high gluten flour, and the remaining flour was all purpose.
- Instead of active dry yeast I substituted 2 scant teaspoons of instant yeast, which I added with dry ingredients.
- I mixed the bread dough in the food processor . First I put in 3 cups of the mixed flours, then added the wet ingredients which were cold. I pulsed the processor until the dough was stretchy and registered at least 77 degrees and "windowpaned" - about 2 minutes.
- The dough rose slowly. Finally it was tie to shape the rolls and I used 77 g of dough for each roll.
- The rolls could have used a bit more time on the second rise, but it was getting to be dinner time so I went ahead and baked them. Right before baking, I sprinkled the rolls with coarse salt.
These were soft, moist, and flavorful buns, a perfect complement to the burgers. We loved the salt on top (no surprise there since we love salt on almost everything).
I'm submitting the rolls to Yeastspotting, a weekly compilation of delicious yeasted breads, presented every Friday.