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You’re not still buying burger buns, are you? Well if you are that’s just silly, those things are expensive and can often be loaded with all kinds of junk. Making your own buns or rolls is super easy, come on I’ll show ya…

Seedy Wheat Buns (or rolls!)

(Adapted from Moosewood Restaurant New Classics)

makes 6 buns or 12 rolls

1 Tbsp. yeast

1/4 cup warm water

1 Tbsp. sugar

3/4 cup non-dairy milk (I use almond)

1/4 cup vegetable oil

1 tsp. salt

2-1/4 cups white whole wheat flour

1/4 cup shelled pumpkin seeds (pepitas), roughly chopped

1 Tbsp. sesame seeds

1 Tbsp. poppy seeds

If you are making by hand (machine directions at the bottom):

1. Combine the sugar, yeast and water in a small bowl and set aside until mixture becomes frothy, about 5 minutes. Mix together the milk, oil and salt in a small saucepan just slightly warming the mixture then add to the yeast mixture. Add the flour and seeds and mix until well combined.

2. Turn mixture out onto a floured surface and knead for about 8-10 minutes, you may need to add more flour, you want the dough to have a smooth elastic-like appearance.

3. Divide the dough into 6 even rounds for burger buns and 12 even rounds for rolls. Place on a prepared baking sheet and cover. Let rise for about 45 minutes, until the dough has doubled in size. Bake in a 400 degree oven for about 15 minutes, remove from sheet and allow to cool completely on a rack.

Machine directions:

Dump everything in the pan of the machine, select dough cycle. When dough cycle is complete follow directions from above starting at number 3.

When your buns are done you can saute an onion for about 5 minutes, then add 16 oz. of crumbled tempeh, saute that for another 5-10 minutes until beginning to brown, then add 2-3 cups of your favorite bbq sauce and cover and let simmer for about 20 minutes, then pile your buns high with the mixture and serve it with some oven roasted red potatoes and a salad…just an idea.

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