Burger Buns
James Troutman
Date: 2003/07/26
Last revised: 2003/07/26
I found this recipe in an advertising brochure for King Arthur Flour, and the original recipe can still be found at their web site. I've made a couple changes that make the resulting buns a bit more healthful. These buns also make great sandwich buns, in fact, I enjoy eating them plain. Mold them into other shapes and they can also make worthy hot dog or hoagy buns. Use your imagination.
Note: if you don't have oat bran, then use 3 1/4 cups of flour.
Burger Buns
1 cup water
2 tablespoons olive oil
1 egg
3 cups all-purpose flour
1/4 cup oat bran
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast
Place the ingredients into a bread machine. Select the Dough cycle and start it up. If you don't have a bread machine, knead the dough like you would bread dough and let it rise for about an hour.
Dump the dough onto a lightly floured surface. Divide into eight pieces. Slap each piece into a bun shape. Place on a greased cookie sheet, cover with a cloth; let rise about 30 to 40 minutes in a warm location.
Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.
The resulting buns are delicious and huge!
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The original recipe called for butter rather than olive oil and 3 1/4 cups of flour with no oat bran; however, I tend to use olive oil as a substitute for butter in just about everything. Same with oat bran; any recipe that calls for flour, I just substitute a little oat bran for part of the flour, even in things like pancakes! Yes, it can make for a slightly heavier texture, so one has to be careful not to use too much, but it doesn't hurt the flavor--actually, I think it improves the flavor.
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