The Best Spelt Rolls Or Hamburger Buns Recipes

SPELT HAMBURGER BUNS

Steps:

• In a bowl of a stand up mixer, whisk together 2 cups of flour with 1.5 teaspoon dry yeast and 1 teaspoon salt.
• In a blender, combine water, potato, melted butter and sugar. Blend until smooth.
• Add the liquid mixture to the flour mixture, combine with a spoon until no dry spots remain. It will be shaggy.
• Add 2 cups of flour. Fit mixer with a dough hook and knead until dough forms. Don't over mix. Einkorn might be sticky, spelt will be easily manageable, just slightly tacky.
• Sprinkle with flour and give it a couple of hand kneads (it will firm it up and develop more surface tension).Cover and leave for 2-3 hours. The dough will increase in size significantly (probably triple).
• Turn dough onto a well floured work surface. Sprinkle with flour, knead by hand for a minute or two, then shape into a ball.
• Divide dough into 12 pieces.
• Knead and shape each piece into a ball, and place on parchment lined baking sheet, seam-side down. Press lightly to flatten each dough ball.Cover with a tea towel. Allow to rest for 30-45 minutes.Preheat oven to 350ºF.
• Brush buns with a beaten egg; sprinkle with sesame seeds.
• Bake for 20 minutes, or until the tops brown nicely.

HOMEMADE HAMBURGER BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.