Monday, November 17, 2008

Homemade Hamburger Buns

Homemade Hamburger Buns

Healthier half-whole wheat version if you have time to plan:

2 1/2 c. buttermilk -or 1 1/2 c. yogurt and 1 c. water
1/3 c. melted butter
2 t. sea salt
3 c. whole wheat flour
3 c. white flour
by hand or with a dough blade in the food processor
cover with a damp towel and plastic wrap -or aluminun foil -or a lid
and let sit on the counter 8 hrs

4 1/2 t. (2 packs) of yeast into
1/4 c. warm water
1/4 c honey
let sit 5 minutes til foamy
mix into the dough with the food processor until it forms a ball -or knead in by hand.

divide into 24 pieces, roll into balls, place on a big cookie sheet, cover with a damp towel and let rise 15-30 minutes.
brush with melted butter if you want to,
bake 15-20 minutes at 350.

Last minute White Bread version:

Use 2 c. milk/buttermilk/yogurt-water
6 c. white flour
don't let the flour soak in between , just let the yeast foam for 5 minutes with the honey-water and process everything together all at once.
Preferred by the boys, and delicious made into cinnamon rolls, but hardly healthy.
You choose.


Anonymous said...

Why do you need to let the wheat soak? Why not make 1/2 whole wheat/ 1/2 white with no soak (as per second set of instructions?) Just wondering...thinking of making my own so thanks for the recipe

mama-aya said...

I soak most of our grains in order to break down the phytic acid, or phosphates that are naturally in grains and that bind with lots of the vitamins and minerals in the grains- thus releasing the vitamins and minerals for our bodies to absorb. The reason we eat whole grains in the first place is to get those nutritional benefits, so why not try to get them ALL? They're also easier to digest once soaked, and lots of people who get sick eating grains find that they can actually eat them if they're soaked (basically the digestion process gets started before you start eating). Also soaking whole grains makes them absorb more liquid, and makes breads baked with those grains a lot softer, moiter, and yummier than not soaking. But you surely could just make buns without soaking. Definitely.