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Home Made Burger Buns

These soft, flat hamburger buns also make a great sandwich!  The recipe contains many optional ingredients that will add flavour to the rolls as well as texture and nutrients.  However, these burger buns do not contain ingredients that add cholesterol or saturated fats to your diet, so they are guaranteed to be healthier than commercial varieties.

Herbed Burger Buns

1 tbls instant yeast

1 tbls honey

1 ½ cups warm water

2 tbls olive oil

2 cups all purpose flour

2 cups semolina flour

2 tsp salt

1 tbls wheat gluten

1 tsp garlic powder

½ tsp onion powder

2 tsp thyme, dried

1 tsp rosemary

Optional Ingredients:

2 tbls onion flakes

1 tsp wild rice, soaked

2 tbls rolled oats

2 tbls wheat berries, soaked

1 tbls buckwheat berries, soaked

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If you wish to use fresh herbs, you can use several times as much—a tablespoon instead of a teaspoon full. When soaking whole grains, usually half an hour to an hour is sufficient to soften the grain without losing its texture. If you don't have semolina flour, substitute all-purpose or bread flour, but add a little extra gluten if all-purpose flour is all you have on hand.
Burger with Home Made Bun
In a large bowl, mix together dry ingredients including flours, yeast, gluten, onion and garlic powder, herbs, and salt.  In a large measuring cup whisk together warm water and honey; add olive oil.
Herbed Burger Buns Create a well in the center of the dry mixture and pour in the wet mixture.  Stir to blend.  When most of the flour has been moistened, turn the dough out onto a board and knead the rest of the flour into the dough.  Depending on your flour, you may need more flour or water to form a slightly sticky dough.  If the dough is too dry or stiff, you can use a spray bottle to gradually add small amounts of water while kneading until you have a flexible dough ball.  If the dough is too stiff, your buns won’t be soft!
After kneading for 10-15 minutes, place the dough in an oiled bowl and cover with plastic wrap.  Allow to rise until almost doubled in bulk.  Stretch and fold the dough 2-3 times, then divide into sections 3-4 ounces in weight.  You should have either 8-4 oz balls or roughly 10-3 oz balls.  These will be either large or medium sized buns. Burger with Grilled Bun

Work the balls into rounds with a smooth skin on top.  Line a large baking sheet with parchment and place the rolls with room to rise.  Flatten each roll as much as possible using your hands, a rolling pin, or a hamburger press.  Cover with oiled plastic film and allow to rise until doubled; rolls should be completely risen before going into the oven.

Preheat oven to 350° F.  Bake the rolls until tops begin to brown, around 20 minutes or so.  Brushing the tops with melted butter will make the crust softer. The buns will be softer if they are very slightly under baked, which works well if you toast your buns slightly on the grill before buttering.

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