And here is the promised recipe of the hamburger buns from my red lentils and celery root vegetarian burgers. Not suggesting you have to go for home-made all the time. But, if you ever have the time, I strongly recommend these buns. There is truly no comparison with store-bought ones and, healthwise, home-made gives the advantage of letting us play with different types of grains. I also added sourdough, more for the taste than for the rise.
MULTI-GRAIN HAMBURGER BUNS
very freely adapted from Volger’s “Veggie burgers every which way”
You need: 2 and 1/2 cups bread flour (or all-purpose), 1 and 1/2 cups light rye flour, 1/2 cup whole-wheat flour, 1 cup milk (or rice milk), 1/2 cup water, 50 g fresh yeast (or 2 and 1/2 tea-spoon dry yeast-1 package), 2/3 cup (180 g) sourdough, 2 table-spoon olive oil, 1 table-spoon honey, 2 and 1/2 tea-spoon salt. If you do not have sourdough: omit 1 and 1/4 cup (ca 160 g) flour. Garnishing: 1 egg (or 3 table-spoon rice milk), sesame seeds, poppy seeds or flakes.
How to: dissolve the yeast in the luke-warm milk and water. Let’s stay for 5 minutes than add the sourdough (if you have it) and the honey. Add all remaining ingredients. Knead for 15 minutes by hand, or, 8-9 minutes by machine. Form the dough into a loose ball and let rest for 1-2 hours (until it doubles) in an oiled bowl, covered with plastic foil or with a wet kitchen towel. Remove from the bowl and shape into 12 rounds (I find this “buns shaping” video helpful). Place on parchment covered oven trays and let rest, loosely covered with plastic foil, for another 1-2 hours. Once they have risen again, brush with the egg mixed with a little water and sprinkle with your favorite cover. Bake at 356 degrees (Fahrenheit, 180 Celsius) for 18-20 minutes (check the bottom: ready when it’s golden-brown).
CONSIDERATIONS: I was very happy with these buns and I am sure I will use this method next time I make them. They rose wonderfully and were perfectly fluffy inside. The addition of sourdough gave depth to the flavor, but of course it can be omitted (adjusting the flour amount). Totally loved the light multi-grain feeling. I used light rye and a little whole-wheat but different combinations can also be great, and I personally look forward to experiment even more. Now my problem is: how will I, or will I ever, go back to store-bought hamburger buns? Yes, home-made bread is addictive. Just give it a try…
This is going to YeastSpotting.
Yay! We are thinking alike. I made some rolls using wheat and spelt yesterday, just to see how they worked. out and they did great.
I have got to try your lentil burgers, we like alternatives to ground beef which we don’t eat.
not eating ground beef? sounds like a good idea, actually.
Ground beef is scary stuff. IF I use it, I grind it myself. that way I know what is ground into the meat.
Not very often though.
think I should get a grinder, too, my little one cannot chew yet regular meat.
Bellissimi questi panini!! Li hai preparati con il tuo lievito? Una meraviglia proprio..:-)
ciao Ornella, grazie per la visita. ho usato il mio lievito ma anche lievito di birra. di questi tempi ho poco… tempo!
I have made my own buns and love them. Love your pics
thank you Kim. would love to see your buns
Homemade buns are the best, but we need them so seldomly it’s makes more sense to buy them (unfortunately). Or maybe I should just put burgers on the menu more during the summer so we can get a whole batch eaten, and keep the buns in the freezer and use them as needed. There, problem solved.
precisely. I have also frozen the buns and actually had one for breakfast with honey spread (I know, I am weird)
P>S. I love your picture of the buns on top of the greens-definitely gives the sense that these are healthy buns!
glad you noticed
that was the very reason for using the salad.
They look wonderful Barbara!
thank you!