Whole Wheat Burger Buns

Wednesday August 1, 2012


Elemental Custard

I dropped my phone in a lake... Real life. I think it wanted to go swimming because it was so hot out. Unfortunately my phone doesn't know how to swim so a rescue mission was in order.

I went to the cottage this weekend and while theoretically it should have been lovely and relaxing, it was all sorts of disaster. Between scratching my sunglass lenses, playing hide and seek with a rogue kayak which came untied, and fishing my phone off the bottom of the lake, it was the opposite of a peaceful weekend.

Why my phone was down at the dock with me I have no idea. I am chalking it up to force of habit of bringing my phone with me when I leave the house. I stood up to jump in the lake and heard a definitive PLUNK as something fell into the water. I froze and thought to myself "I think that was my phone". Checked the water between my dock and confirmed "Yup, there's my phone... In the water... ...". Surprisingly I stayed relatively cool through the whole process after jumping in and retrieving it (while kicking myself for being so stupid to bring it down to the lake in the first place)- I put it in some rice (I read somewhere that's the common fix). And lo and behold, the next day it worked.

…Although it now has some rice stuck inside and sounds kinda like a maraca.

So after a long and stressful day, we grilled up some burgers for dinner. The obvious choice for a hot summer day at the cottage. And they were accompanied by homemade burger buns. These are much smaller than store bought buns (which I find engulf the burger so when you bite in expecting your burger, you end up with a mouthful of bread). Not ideal. These were great in texture and didn't break down and fall apart during the process of dinner - which is another requirement of mine- I don't like no sensitive burger buns. Give me something sturdy.

Recipe: Whole Wheat Burger Buns

Makes 8 buns

Ingredients:

220g whole wheat flour
200g white flour
3/4 cup warm water (110oF)
1 tbsp instant yeast
3 tbsp honey
1 egg
1 1/2 tsp salt
2 tbsp olive oil

Garnish:
egg wash (use either a whole egg -beaten or just egg whites to brush onto the tops of the buns)
1 tbsp sesame seeds
1 tbsp flax seeds

Method:

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast and salt. Add the honey, egg, olive oil and warm water and mix until the flour is moistened. Switch to the dough hook attachment and knead for ~7 minutes.

Form the dough into a cohesive ball and place in a large oiled bowl for 1.5-2 hours or until doubled in size. Remove the dough from the bowl and seperate into 8 equal sized pieces of dough. Form each piece into a ball and place on a parchment or silpat covered baking sheet. Allow to rise for ~1 hour.

Preheat the oven to 400 degrees F. Brush the tops of the risen balls with an egg wash and sprinkle with sesame seeds and flax seeds. Bake in oven for ~15 minutes or until golden brown and baked through. Let cool on a wire rack.

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