I’ve rekindled my love of bread making! During very busy times I never think to make bread, but I vowed at the beginning of this week that I would make all our bread fresh instead of buying it in the store. I’ve been baking bread since I was a kid and it still brings me a lot of satisfaction and comfort to feel dough under my palms. We’ve already devoured the loaf of sandwich bread I made earlier this week, and since veggie burgers were on the menu tonight I decided to make my own buns.
I can’t believe I never made burger buns before! They are just as simple as any basic yeast roll, and they make burgers at home SO much more special. Good whole grain buns can be really hard to find in a grocery store. Look no further!
This is a very popular King Arthur recipe that I modified for better nutritional value. Forming it into 8 rolls makes jumbo sized ones like you see I made, but you can form them into 10 or 12 for standard sized buns. However you divide it, they are delicious!
- 1 package dry active yeast
- ¼ c. sugar
- 1½ c. all-purpose flour
- 2 c. white whole wheat flour
- 1½ t. salt
- 1 egg.
- 1 c. warm water
- 2 T. olive oil
- extra egg and sesame seeds or oats (optional)
- Place all the ingredients, in the order listed, in the bowl of a stand mixer fitted with a dough hook(or if mixing by hand, in a large bowl).
- Mix on medium-low speed for about 10 minutes, adding flour a little at a time until the mixture forms a very smooth and soft dough.
- Oil the sides of the bowl and rotate the dough to coat it in oil. Cover and let rise in a warm place until the dough doubles in bulk.
- Gently punch the dough down and transfer it to a well floured surface.
- Divide the dough into 8 pieces (or more if you want smaller rolls), shape each piece into a ball, then flatten each ball with the palm of your hand.
- Transfer the rounds of dough to two greased baking sheets.
- Cover the sheets with a towel and let rest in a warm place until they almost double in bulk.
- Preheat oven to 375 degrees.
- If you want a garnish on your buns, whisk together an extra egg with a little water and brush each roll with the egg wash. Sprinkle sesame seeds or raw oats over the buns.
- Bake in preheated oven for about 15 minutes, or until the buns are a nice golden brown.
- Remove to a cooling rack until ready to serve. Toast and enjoy with your favorite burger!
Jason said he liked that the buns held up to our burgers. They didn’t get soggy or break apart, which Jason says is “one of the worst things that can happen in life”. Amen. They are also the perfect texture for toasting and don’t overwhelm the flavor of what you put inside them.
Tonight, in addition to eating one hot out of the oven, we enjoyed ours with Angela’s Perfect Veggie Burger. This was actually my FIRST time making a veggie burger at home and these were incredible! I can’t imagine trying another recipe because there was nothing to complain about with these, unless you’re the kind of person who complains when things are delicious. In which case I can’t be your friend.
That dinner had me stuffed but now I have dessert on my mind….hmmmm….