Hamburger Buns 

Well, I like white buns better than whole wheat! These are light but dense enough to lick up your hamburger juices!

Put into a lightly buttered 16 cup (1 gal) sized bowl or jar to rise a long time! About 3-4 hours. Stretch and fold it in the bowl two or three times about once an hour to even out the temperature and de-gas it.

Remove from rising jar or bowl and divide into 12 buns, each about 4 oz. Shape into tight balls and flatten them somewhat. Place on lightly oiled baking sheet (1/2 sheet size).

Cover with a damp dish towel and let them rise until puffy, 3-4 more hours!

Towards the end of the rising time, preheat the oven to 500*, just to be sure you are using a well heated oven which will keep its temp.

Turn oven down and bake the rolls for 15-20 minutes at convection roast 375*, or until they are golden brown and a digital thermometer inserted into the center registers 190*.

Remove from the oven and put onto a rack to cool. Brush tops with butter to keep them soft. Cover with the damp towel again also to keep crust soft.
In bosch mixer with the dough hook combine:
1 oz honey
4 oz water
4 oz milk
This all should be warm (~95*)
2 eggs
12 oz freshly mixed sourdough starter
1 T yeast
Let stand several minutes to soften.

4 oz whole wheat bread flour
16 oz white all purpose flour
1 T salt

1 minute, until sticky and choesive

1 stick softened unsalted butter

Knead until dough is smooth and elastic and makes a strong windowpane, one you can see through!

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