100% Whole Wheat Hamburger Buns
These go with everything and they are reasonably quick, at least compared to the long fermented breads that I love to make. Just get them started rising a few hours before dinner and it will come together quickly.
INGREDIENTS
1 1/4 cups warm water
3 tbsp. honey
3 — 4 cups of whole wheat flour (see NOTE *)
2 1/2 tsp. dry yeast
2 tsp. salt
3 tbsp. extra virgin olive oil, or other liquid oil
2 eggs
(opt.) sesame seeds — or everything bagel seasoning
INSTRUCTIONS
Mix the warm water and honey in a separate cup until it dissolves. Pour into the bowl of a stand mixer.
Add the dry yeast and let sit for 5 minutes.
Add three cups of flour, salt, oil, and ONE egg.
Using the dough hook, mix for 10 minutes. Add flour as needed until the dough tacky, but pulls away from the sides of the bowl.
Put the dough in a bowl and cover it. Let it rise in a warm place for two hours or until doubled.
Punch the dough down, cut it into eight pieces and roll them into balls.
Set the dough balls on a baking sheet and flatten slightly, you just want to encourage them to grow out as much as up.
Let rise for 30 — 60 minutes.
Preheat the oven to 400°F / 200°C
Mix together egg with a dash of water and brush over rolls. Sprinkle with sesame seeds.
Bake for 10 — 12 minutes until golden coloured. Let cool slightly. If you really want to amp up the flavour, cut in half and toast or grill before eating.
NOTES
* Different flour behaves different so it's good to watch the texture and how the dough is behaving to determine how much to add.
