Today is post #2 on a dish that is quick and easy to put together on a weeknight. If each portion of the dish is made in advance, when the day comes to have the meal, all you need to do is pop a few ingredients in the slow cooker and you're good to go!
Yesterday, I posted about Homemade BBQ Sauce which literally takes all of 10 minutes to put together. Today, I'm posting about buns. Not those buns, but the hamburger bun. It's the glue that keeps the BBQ Pulled Chicken Sandwich from falling apart. It keeps the meat in it's place and shows it who's boss.
Anyway, I'm getting off track.
If you've skipped ahead, you'll notice that the recipe isn't 100% whole wheat. I made this choice because otherwise the bun can be a bit dry. I wanted the bread to be soft and fluffy, but with plenty of texture and density to hold up to a juicy burger or sloppy joe.
These rolls are easy enough to make and only take a few hours to make. In the bread world, that's good!
Check the blog out tomorrow for Part #3!!
In case you missed it, here's Part #1.
Whole Wheat Hamburger Buns
2 Tbsp. honey
2 1/4 tsp. yeast
1/4 cup warm water
1 cup warm milk
1 Tbsp. oil (I used coconut oil)
1 tsp. salt
1 1/2 cups unbleached AP flour
1 1/2 cups whole wheat flour, plus more (see directions)
1 egg, beaten with 1 Tbsp. cold water
Sesame seeds
In mixer, dissolve the honey in the warm water. Add yeast and let sit for 10 minutes until bubbly. Add milk, oil, salt, and AP flour. Beat for 2 minutes. Slowly add the whole wheat flour, adding any additional flour until dough pulls away from the sides.
Knead 7-9 minutes. Coat dough with oil, cover, and rise for 1 hour.
After rising, divide the dough into 7-9 balls and lightly flatten them on baking sheet.
For soft sides: space 1/2" apart
Crisp bun: space 3" apart
Cover with towel and let rise 45 minutes.
Preheat oven to 400 degrees. Brush buns with egg mixture and sprinkle with sesame seeds.
Bake 15-20 minutes until golden brown. Remove from baking sheet to cool.
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