Aug 11, 2010

homemade hamburger buns.

i know. i've been an awful blogger.
this probably doesn't bother anyone too much. other than me.
but it has been awfully busy around here lately.
with weddings & houses & things.

so, this is an overdue recipe. homemade hamburger buns. they are SOOOO good, guys. you have no idea. & incredibly easy. like, you will never buy those awful 8 packs again that no one ever ends up finishing. at least we never did. we always fed the last 1-2 to the ducks.

lately i've been making lots of things like this: whole wheat tortillas, pizza dough, hamburger & hotdog buns, pita pockets etc…

they make large batches & they freeze amazingly well. so you have no reason to not make them.


Homemade Whole Wheat Hamburger Buns 
you will need:

5 cups  (+) whole wheat flour (i used about a 3 whole; 2 white)
1 1/2 cups warm water
2 pkgs regular or active dry yeast (4 1/2 t.)
2 T. honey
1/4 cup water
1/2 cup milk
2 T. butter or coconut oil
2 t. sea salt
I made this recipe so you can soak the whole wheat. If you are using all white, there is obviously no reason to do that. But if you use whole wheat, you should try it. If you don't have a lot of time to set aside and cook, this actually helps too, because it breaks down your baking time into two parts.
no. 1.
mix 3 cups of whole wheat flour, 1 1/2 cups of warm water & 2 tablespoons of your acidic medium (lemon juice or apple cider vinegar) & mix together. you can also add your 2 tablespoons of melted butter or coconut oil. I used powdered buttermilk in place of milk, so I added that at this point as well. Supposedly you can add all liquids - including milk when you are soaking your flour - but i'm not brave enough to try it yet…
no. 2
Cover with a damp cloth & set aside for 18-24 hours
no. 3
Now that you're back to baking, mix together 1/4 cup warm water, yeast and honey.  Set aside for at least 10 minutes to activate yeast.
no. 4
Add your yeast mixture + salt to your flour. You will also want to add your remaining 2 cups of white flour at this point
no. 5
This is when i realize how much i love my kitchen aid mixer. & my grandma for giving it to me. thanks, grandma. If you're reading this :) You will need to knead the dough for 5-10 minutes. They say it should begin to look 'shiny' but i dont know what that means. I basically knead it until the sides of the bowl begin to scrape clean & everything looks well mixed together.
no. 6
Let rise for about an hour, or until doubled in size
no. 7
Now roll your dough out onto a nice, clean countertop. You can use some of the homemade cleaners I haven't told you about yet to do this : /
yeah. guess i should get on that…
Aaanyways. Roll out your dough until its about 1/2 inch thick. These make quite fluffy buns, so if you want them thinner, you could roll even a bit more than that.
no. 8
begin to cut circles from the dough with a primitive tool, if you are like me. Like a large drinking glass. Or a wide mouthed jar. You SHOULD know, though. These buns (ha). Sorry. Well they rise up & not out a whole lot at all. So keep that in mind when you're picking out sometime to cut circles with…especially if you have men that like very large hamburgers.
place in a buttered baking dish about an inch apart & let them rise for 30 minutes. At this point you can preheat your oven to 350. Bake in the over for about 2o minutes. Makes 18 buns. 
You can make hotdog buns with this recipe, too. They'll freeze perfectly well for at least 3 months.

Alt. Directions for non-soaking people are here

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