I realized pretty quickly that I wanted to stop buying all bread-products and slowly started perfecting the items we use most, like sandwich breads, hamburger buns, bagels, tortillas, and more. This is an amazing recipe that is called 40 Minute Hamburger Buns but it does actually take a bit longer when you count the cool-down. Definitely don’t try to plan to make them immediately before dinner 😉 I linked the recipe that was converted to whole grain from another miller but I will type out the recipe below, just in case that link becomes invalid some day! One thing to note, this recipe has a lot of yeast but the results are outstanding. I use instant yeast for all of my recipes, substituting the same amount as a recipe calls for active yeast. The biggest difference is you don’t have to proof the yeast. Simply by shaping them differently (I talk about shaping here) you can make them into hotdog buns too. The third photo is what the dough looks like before it rises for 10 minutes, nice and flat!

Bun Recipe:

2 TBS Instant yeast

1 C plus 2 TBS warm water

1/4 C sugar

1/3 C oil (your choice, I like olive oil and org. canola)

1 egg

1 tsp salt

1.5 tsp sunflower lecithin (optional)

435 grams hard white wheat

Topping:

1 egg yolk

1 TBS water

sesame seeds

Directions:

-Preheat oven to 425 because these only rise for 10 minutes.

-Combine bun ingredients and knead until you reach windowpane (smooth, stretchy) but do not let it rise!

-Shape into a flat circle on an oiled or floured surface and cut 8 wedges.

-Shape each wedge into a ball them smash flat to about 1/2 inch thick.

-Place on parchment paper on a baking sheet.

-Cover with a towel and let rise for 10 minutes.

-Brush egg yolk wash all over, including sides, and sprinkle with sesame seeds, salt, or whatever you’d like. Maybe Everything But The Bagel seasoning!

-Bake for 8-12 minutes, until internal temp is 190 degrees.

Cool & ENJOY!!!