For some reason, the title of this post has been stuck in my head for far too long. In fact, I think I said it to a friend a month or so ago (you know, in my best Sir Mix-A-Lot impression) and she looked at me pityingly and said “you know it’s actually ‘I like big butts‘, right?” And, yes, I do know that. But for some reason every time I think of hamburger buns (my anaconda don’t want none), this song goes running through my head.
But, I’m also persistent, and that’s why I’m bringing these big buns to you today. Because I’ve been working on them on and off for more than 2 years, and I think I’ve finally gotten them right.
I’ve been trying for a soft, tender whole-wheat hamburger bun since I started grinding wheat and baking bread. It’s been a challenge – they’re either too dry, too tough, too dense, too something. These, though, are nice and light, with enough structure to stand up to a nice “thick and juicy” burger or a sloppy barbecue sandwich.
This recipe starts in the bread machine, and finishes on a baking sheet in the oven.
Whole Wheat Flax Sandwich Buns
yields: 12 3.25 oz. buns
- 1 1/2 cups water
- 1/4 cup plus 1/2 Tablespoon milk
- 1 egg
- 4 1/2 Tablespoons butter
- 3 3/4 Tablespoons Sucanat (or sugar)
- 2 1/4 teaspoons salt
- 4 1/3 cups freshly ground hard white wheat flour
- 2/3 cup ground golden flax seed meal
- 1 Tablespoon active dry yeast
- Place ingredients in the pan of your bread machine in the order listed.
- Turn on the dough cycle
- Once the dough has been mixed, kneaded and been through two rises, remove the pan from the bread machine and divide the dough into 12 equal portions. It might be a little sticky – that’s okay. Simply coat your hands with a little olive oil to make handling easier.
- Roll each portion into a ball and place on a baking sheet lined with a silicone mat or sprayed with cooking spray. Flatten them slightly when you place them on the sheet.
- Spray the tops with cooking spray and cover loosely with plastic wrap
- Place in a warm area to rise for another hour
- Once they’ve risen, preheat your oven to 375F
- Brush tops of buns with an egg wash (one whole egg mixed with 1 Tablespoon of water) and sprinkle with sesame seeds, rolled oats, poppy seeds or the topping of your choice (optional).
- Bake at 375F for 20 minutes or until tops are golden brown.
- Remove from oven and place on a rack to cool before slicing.
Baby got back.