Hamburger Buns with Fresh Milled Flour
Delicious, soft and fluffy buns with fresh milled flour are egg free and can be made into hamburger, hotdog, bratwurst or slider buns.
Servings 12 people
Ingredients
- 420 grams hard white wheat
- 120 grams milk 1/2 cup
- 150 grams water 1/2 cup + 2 tablespoons
- 4 tablespoon butter
- 63 grams honey 3 tablespoons
- 9 grams sunflower lecithin 1 tablespoon
- 1 1/4 tsp salt
- 10 grams instant yeast 1 tablespoon
Instructions
- In a 2 cup measuring cup add the milk, water and butter, heat for 1 minute or a little longer until the butter is just melted. Add that to the bowl of a stand mixer, set aside to cool for 5-10 minutes.
- While the butter is cooling, mill the wheat berries.
- To the stand mixer with the butter mixture, add honey, and sunflower lecithin. Give it a quick whisk. Add the flour and mix with the dough hook just until it comes together and there's no dry flour remaining.
- Cover and let rest (autolyse) for 20 minutes.
- Add the yeast and salt to the bowl. With the dough hook, knead for 10-12 minutes, until it passes the windowpane test. While the dough is kneading prepare a proofing vessel with a little olive oil. Add the kneaded dough and let rise until doubled. While it’s rising, prepare a baking sheet with parchment paper.
- Once risen by double, divide the dough into equal pieces based on the buns you are making and shape into desired bun shape, instructions in blog post. Place on prepared baking sheet. Cover lightly and let rise until puffy and barely touching. Near the end of the second rise, preheat the oven to 350 degrees. Bake for 20-25 minutes until the internal temperature of the buns is at least 190 degrees. Remove to a wire rack to cool completely.