Sunday, May 24, 2015

100% Whole Wheat Eggless Burger Buns

Burgers are a favorite in my house as soon as they temperature begins to rise. They are quick to put together and can be cooked outside. Summers are too nice to spend the time indoors. This year just as the temperatures began to go up in early March Mother Nature decided to hit us with three winter storms in a week. The snow, ice, schools were closed and everything was a mess. We were waiting for the temperature to go up again. As soon as it did I celebrated with burgers. While the burger patti is a post for another day I am posting the burger buns today.


I found baking in warmer weather a pleasure. The dough is easier to work with and it rises a lot quicker too. It is amazing how everything living responds immediately to warmer temperatures.


I have two burger buns recipes on this space. The first is a sourdough burger bun and the second is a regular burger bun. These buns are made with 100% whole wheat flour and are eggless. I used flaxseed instead. The recipe is very similar to the regular bun except for the use of a different flour.

For the buns (for 8 buns)
500 gm whole wheat flour
3 tsp. yeast
50 gm sugar
2 scant tsp. salt
1 tbsp. ground flax seed + 3 tbsp. water
2 tbsp. butter, melted
1 1/4 cup water
1 tbsp. butter, melted for brushing
sesame seeds for topping (optional)

Grind the flax seed to a fine powder. In a bowl add the ground flax seed to the water and let it rest for a few minutes. Meanwhile sift the flour into a mixing bowl. Mix in the other dry ingredients. Now add the flax seed mixture and melted butter. Add the water and form into a soft dough. Knead until the  dough is smooth and elastic. Cover and keep aside until it is doubled in size, about 1-2 hours.

Divide the dough into 8 equal portions. I halved the recipe and got 4 portions. Gently fold over dough from all sides to the center. Pinch closed. Roll on a floured work surface with pinched side down. Cupping the dough with your finger pull towards you to create some tension in the surface. Place the shaped bun on a parchment paper covered baking sheet. Repeat for the other portions. Using a plate or bowl gently flatten each bun.


Cover loosely with plastic wrap and allow to rise another 30 minutes. Meanwhile preheat the oven to 375 F.

Brush the tops with half the butter reserved for brushing. Sprinkle sesame seeds over the top if you like. Bake for 12-15 minutes or until brown. Remove from oven and brush again with remaining butter.


Use as needed to make burgers.





1 comment:

  1. Varada these are amazing. I love the use of wheat flour in this recipe. Needless to say its going to be tried at my place especially since i neeed to get over my sourdough experience.

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