PreviousContentsNext

Beranbaum's Best Buns

3

cups

plus 2 tablespoons flour, plus more as necessary

1/4

cup

whole-wheat flour

1 1/4

teaspoons

instant yeast, such as rapid-rise or bread

machine, yeast

1 1/2

teaspoons

fine sea salt

1 1/3

cups

room-temperature water

1

teaspoon

mild honey, such as clover

1/4

cup

olive oil

3/4

toasted mixed seeds, such as cracked flax, sesame,

poppy,, sunflower and pumpkin

Milk, or water

1

In the bowl of a stand mixer or in a mixing bowl, whisk together the

2

flour, whole-wheat flour and yeast, then the salt. Add the water, honey

3

and oil. Using a mixer with a dough hook on medium speed, or by hand,

4

knead the dough for 7 minutes (10 minutes by hand) until smooth and

5

springy. The dough should be soft and just sticky enough to cling

6

slightly to your fingers. If it is still very sticky, knead in a little

7

flour. If it is too stiff, spray it with a little water and knead it.

8

Allow the dough to rest, covered, for 20 minutes and then knead in the

9

seeds, if desired.

10

Set the dough in a large, lightly oiled bowl and lightly spray or oil

11

the top of the dough. Cover tightly with plastic wrap and set in a warm

12

spot. Allow the dough to rise for about 1 hour or until it has doubled.

13

(The indentation from a finger stuck into the center of the dough should

14

remain.)

15

If you plan to bake the hamburger buns the next day, press down the

16

dough and place it in a large, oiled resealable plastic food storage

17

bag, leaving a tiny bit unzipped for the forming gas to escape, and

18

refrigerate it. Take it out of the refrigerator about 1 hour before shaping.

19

When ready to shape the dough, set it on a very lightly floured work

20

surface and form it into a log. With a sharp knife, divide it into 8

21

equal pieces. (If you prefer very large buns, you can divide the dough

22

into 6 equal pieces.) Shape each piece into a ball by cupping your hand

23

over the dough and rotating it. It works best if you use only as much

24

flour as you need to keep the dough from sticking. A little resistance

25

helps to form a round ball. Keep the balls of dough covered with damp

26

paper towels to prevent drying; allow them to rest for 5 minutes.

27

Transfer the dough balls to a parchment-lined baking sheet or inverted

28

sheet pan, leaving enough space between them to allow for a 4-inch bun.

29

Flatten the balls to a height of about 1 inch. (If the dough is very

30

elastic, you can flatten them again after 15 minutes of rising.) If

31

using the sesame seeds, brush the dough lightly with milk or water and

32

sprinkle with the seeds. Cover the balls with a large inverted plastic

33

box or with plastic wrap lightly coated with baking spray, and allow

34

them to rise for 1 to 1 1/2 hours, or until almost doubled; when the

35

dough is pressed gently with a finger, the depression should very slowly

36

fill in.

37

While the dough is rising, set the oven rack toward the bottom of the

38

oven and place a baking stone or baking sheet on it. Set a cast-iron

39

skillet or heavy baking pan on the floor of the oven or on the lowest

40

shelf. Preheat the oven to 425 degrees for 45 minutes or longer.

41

Mist the dough with water, quickly but gently set the baking sheet on

42

the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into

43

the pan beneath. Immediately shut the door and bake 15 minutes. Rotate

44

the pan front to back and bake for 3 to 5 minutes or until the buns are

45

golden brown and a skewer inserted in the middle comes out clean. (An

46

instant-read thermometer inserted into the center will read 200 to 210

47

degrees.) Transfer the buns to wire racks until they are completely cool

48

or barely warm.

49

TIP - Food Processor Method:

50

Refer to the instruction booklet for your model to determine the maximum

51

amount of flour allowable. Chill the water. Place the whisked flour

52

mixture in the work bowl fitted with the steel blade. With the motor on,

53

add the cold water and oil. If the mixture doesn't come together after

54

seconds, scrape down the sides and scrape the dry part into the moist

55

part.

56

After the mixture comes together, continue processing for 1 1/2 minutes

57

until a smooth, elastic dough is formed. If it does not clean the bowl,

58

pulse in a little extra flour. Transfer the dough to a counter and knead

59

it for 10 seconds to equalize the temperature. If adding the optional

60

seeds, allow the dough to rest for 20 minutes and proceed as above.

Servings: 8

Yield: 8 buns

Nutrition Facts

Serving size: 1/8 of a recipe (3.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

243.79

Calories From Fat (26%)

64.46

% Daily Value

Total Fat 7.32g

11%

Saturated Fat 1.02g

5%

Cholesterol 0mg

0%

Sodium 258.65mg

11%

Potassium 64.23mg

2%

Total Carbohydrates 38.58g

13%

Fiber 1.68g

7%

Sugar 0.14g

 

Protein 5.35g

11%

Tips

These delicious, preservative-free buns can be made in just 3 1/2 to 4hours with no more than about 45 minutes of actual work less than 30minutes if using a food processor (see TIP, below). The recipe can bedoubled and the extra baked buns frozen to have on hand for a speedysummer supper.The added crunch of sesame seeds sprinkled on top of the buns is nice; amixture of seeds and grains kneaded into the dough provides still morefiber and flavor.