Monday, June 28, 2010

KA part whole wheat hamburger buns

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.

n.o.e.'s notes:

- I found the recipe on the King Arthur website.

- I made 1/2 recipe.

- 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.

the verdict:

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.


Kayte said...

These look wonderful and healthy! I love the combination of flours, they give the buns such a pretty color. I haven't made hamburger buns in a long time, I need to do that soon...I have been tending to use BBA Italian bread recipe for them, but this looks good, so will try this, thanks!

Di said...

Yum! I love the KAF recipes. I've made this one, and it was quite good. My favorite for burgers is this one: I sub www flour for part of the AP flour when I make it.

Leslie said...

Who wouldn't love these?!? I don't buy bread any more, I just can't bring myself to do it, no matter how busy I am.

Susan/Wild Yeast said...

The salt garnish is great. Homemade burger buns are so much better than store-bought!

Stacy (Little Blue Hen) said...

I also love KAF recipes and I did the same as Di last time -- used the same recipe and white whole wheat flour, too! Tomorrow might call for a new batch of buns now.

TeaLady said...

Have been needing a WW bun recipe. I keep forgetting about the KAF site. Next time I will make these. They look perfect. I love baking with WWF. Different for me.

Like Leslie, since starting to make my own I cannot abide the soft stuff they sell as bread in the stores.

Thanks for this one.

Jeannette said...

THese look fab!!

I always get confused on what to do if I have instant yeast... do I still need the lukewarm water/sugar? When does it go in?

Bread baking is not up my alley and I'm a bit intimidated by it. I CAN do it, I just get a bit nervous beforehand :)