You will never by store-bought buns again. I promise. These buns are good for more than just burgers, they make great sandwiches, soup dunkers and toast too. If you want to make them vegan, substitute the milk for a flavorless milk alternative like almond, rice, or plain soy. I’m sure water would work as well… They just might not taste quite as wonderful…
Wheaty Burger Buns
2 Tbsp sugar
2 1/4 tsp active dry yeast (one packet)
1/4 cup warm water
1 cup warm milk (I just put it in the microwave for 45 seconds)
1 Tbsp veggie oil
1 tsp salt
2 cups AP flour (plus more to add while kneading)
1 1/2 cups whole wheat flour
1 beaten egg for wash (omit for vegan version)
Sesame seeds for the top
Combine the sugar, yeast and water and let sit until bubbly. Some people claim you don’t need to do this “proofing” step, but I find it important for 2 reasons: It confirms that your yeast is alive and active and it slightly lessens rising time.
Then add the milk, oil, salt and flours (slowly and/or gradually)
Mix and knead for 7-9 minutes adding flour as needed until a smooth elastic ball forms. Grease a large bowl for the dough and when you plop it in the bowl roll it around to coat it in oil – this prevents cracking.
Let it rise, covered, for one hour or until doubled.
Then divide the dough into 8 even pieces and roll them into smooth balls. Spread them out evenly on a baking sheet and smoosh each one with the palm of your hand.
Cover and allow to rise 45 minutes. Preheat oven to 400 degrees and get your egg wash and toppings ready!
Now add your egg wash and seeds, salt, onion ect… And pop in the oven for about 15 minutes until golden brown. Eat them with everything. If you can eat them within 3 days, do so! Otherwise store them in an air-tight container in the fridge.
Pete could smell them while studying on the other side or our apartment…