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.
from King Arthur Flour
- Combine all of the ingredients in a large bowl and mix until just combined â€“ 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'rere golden brown. Cool completely on a wire rack before slicing.
- Store in an airtight container.
This post submitted to YeastSpotting.