Part of the reason I bake bread so often is pure laziness. It’s just easier to bake a loaf than it is to strap 3 kids in carseats and get in and out of a store. And that’s exactly what happened with these buns – I realized I had all the ingredients to make a burger I had been wanting to try but no buns. Normally I would’ve just slapped the burger on some sandwich bread (which we had) and called it a day but if I wanted to blog about the burgers, I had to make it pretty!
(Yes, that means the burger recipe is coming soon. It’s gooooood.)
These buns are packed full of good-for-you ingredients – ground flax seeds, whole wheat flour, oats – and yet somehow they don’t really taste like they are. They are great for burgers but I think they would be fantastic for regular ol’ sandwiches too.
1 large egg white, reserved from dough, whisked with 2 tablespoons cold water
rolled oats, for topping
Combine all of the ingredients in a large bowl and mix until just combined – you are not kneading here, just making sure all ingredients are moistened. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
Place the dough in a lightly greased bowl and let it rise for 1 to 1½ hours, until it’s almost doubled in size.
Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3″ across.
Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until almost doubled. Towards the end of the rising time, preheat the oven to 350F.
Brush the buns with the egg white/water mixture. Sprinkle with oats.
Bake the buns for 21 to 25 minutes, until they’re golden brown. Cool completely on a wire rack before slicing.