Side Pannel
Homemade Hamburger Buns
Ingredients List
- Stephen Ceideburg
- 3 c All-purpose flour +
- -additional for kneading
- 2 c Whole-wheat flour
- 1/3 c Toasted wheat germ
- 2 pk Active dry yeast
- 2 ts Salt
- 1/4 c Solid vegetable shortening
- 2 c Milk
- 1/4 c Sugar
Directions
Place 1 1/2 cups each, all-purpose flour and whole-wheat flour, the wheat
germ, yeast and salt in a large bowl. Using an electric mixer (preferably a
heavy-duty one with a paddle attachment), briefly mix together the
ingredients.
Melt the shortening in a saucepan over low heat. Add the milk and sugar and
heat until the sugar is dissolved and the mixture is very warm, but no
hotter than 130 degree F.
With the mixer on low speed, slowly pour milk mixture into flour mixture
until blended. Increase to medium speed and beat for about 2 minutes.
Add 1/2 cup each of white flour and whole-wheat flour, and beat 2 minutes
more. Add 1 cup white flour and beat until dough pulls away from sides of
bowl.
Knead dough on a lightly floured surface about 8 minutes, or until smooth
and elastic. (Use very little additional flour.)
Place in a bowl, cover with plastic wrap and set aside to rise in a warm
place until double in volume, about 1 to 1 1/2 hours.
Gently punch down dough and divide into 4 equal portions. Divide each
portion into fourths and let dough rest 5 minutes.
Form portions into balls and with fingertips fold edges under to form even
circles. Place on lightly greased baking sheets, about 2 inches apart. Use
your fingertips to flatten each bun to a 3-inch circle. (If you prefer the
sides of the buns to remain soft, place them closer together. As the buns
rise, the sides will touch.)
Cover with a towel and set aside to rise until doubled, about 1 hour.
Adjust rack in lower third of oven; preheat oven to 350 degrees F. at least
20 minutes before baking.
Bake for 15 to 20 minutes, or until buns are golden and sound hollow when
tapped lightly. Cool completely on a wire rack before slicing. (Or cool and
freeze, well wrapped, for up to 1 week.)
Makes 16
Hot dog buns. Divide dough in half. On a lightly floured surface, pat or
roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5
x 2-inch strips from each rectangle. Roll each portion, between your palms
into 6-inch long buns. Place buns about 2 inches apart on lightly greased
baking sheets. Cover loosely with a cloth towel and set aside in a warm
place until doubled, about 1 hour. Bake as directed for hamburger, buns.
Variation Wheat berry: Add 1/3 cup wheat berries and a dash of salt to 2
cups boiling water. Cover saucepan and simmer for 20 minutes. Remove from
heat, cover, and let cool for about 1 1/2 hours, or until tender. Drain and
dry well. With wooden spoon, stir wheat berries into dough before kneading,
Variation Walnut: Toast 1/2 cup coarsely chopped walnuts in a 325 degree F.
oven about 10 minutes. Cool and with a wooden spoon stir into dough before
kneading.
Variation Olive: Coarsely chop 1/3 cup pitted oil or brine- cured black or
green olives. With wooden spoon (or paddle attachment and mixer at low
speed) stir olives into dough before kneading.
Variation Sesame seed: After shaping buns, lightly brush tops with an egg
white lightly beaten with 1 teaspoon water. Sprinkle sesame seeds over
glaze. Cover lightly with a towel and let rise before baking.
PER BUN (standard recipe): 205 calories, 6 g protein, 35 g carbohydrate, 5
g fat (2 g saturated), 4 mg cholesterol, 283 mg sodium, 3 g fiber.
germ, yeast and salt in a large bowl. Using an electric mixer (preferably a
heavy-duty one with a paddle attachment), briefly mix together the
ingredients.
Melt the shortening in a saucepan over low heat. Add the milk and sugar and
heat until the sugar is dissolved and the mixture is very warm, but no
hotter than 130 degree F.
With the mixer on low speed, slowly pour milk mixture into flour mixture
until blended. Increase to medium speed and beat for about 2 minutes.
Add 1/2 cup each of white flour and whole-wheat flour, and beat 2 minutes
more. Add 1 cup white flour and beat until dough pulls away from sides of
bowl.
Knead dough on a lightly floured surface about 8 minutes, or until smooth
and elastic. (Use very little additional flour.)
Place in a bowl, cover with plastic wrap and set aside to rise in a warm
place until double in volume, about 1 to 1 1/2 hours.
Gently punch down dough and divide into 4 equal portions. Divide each
portion into fourths and let dough rest 5 minutes.
Form portions into balls and with fingertips fold edges under to form even
circles. Place on lightly greased baking sheets, about 2 inches apart. Use
your fingertips to flatten each bun to a 3-inch circle. (If you prefer the
sides of the buns to remain soft, place them closer together. As the buns
rise, the sides will touch.)
Cover with a towel and set aside to rise until doubled, about 1 hour.
Adjust rack in lower third of oven; preheat oven to 350 degrees F. at least
20 minutes before baking.
Bake for 15 to 20 minutes, or until buns are golden and sound hollow when
tapped lightly. Cool completely on a wire rack before slicing. (Or cool and
freeze, well wrapped, for up to 1 week.)
Makes 16
Hot dog buns. Divide dough in half. On a lightly floured surface, pat or
roll out each portion to a rectangle about 14 x 5 inches. Cut about eight 5
x 2-inch strips from each rectangle. Roll each portion, between your palms
into 6-inch long buns. Place buns about 2 inches apart on lightly greased
baking sheets. Cover loosely with a cloth towel and set aside in a warm
place until doubled, about 1 hour. Bake as directed for hamburger, buns.
Variation Wheat berry: Add 1/3 cup wheat berries and a dash of salt to 2
cups boiling water. Cover saucepan and simmer for 20 minutes. Remove from
heat, cover, and let cool for about 1 1/2 hours, or until tender. Drain and
dry well. With wooden spoon, stir wheat berries into dough before kneading,
Variation Walnut: Toast 1/2 cup coarsely chopped walnuts in a 325 degree F.
oven about 10 minutes. Cool and with a wooden spoon stir into dough before
kneading.
Variation Olive: Coarsely chop 1/3 cup pitted oil or brine- cured black or
green olives. With wooden spoon (or paddle attachment and mixer at low
speed) stir olives into dough before kneading.
Variation Sesame seed: After shaping buns, lightly brush tops with an egg
white lightly beaten with 1 teaspoon water. Sprinkle sesame seeds over
glaze. Cover lightly with a towel and let rise before baking.
PER BUN (standard recipe): 205 calories, 6 g protein, 35 g carbohydrate, 5
g fat (2 g saturated), 4 mg cholesterol, 283 mg sodium, 3 g fiber.
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