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.

THE BEST SPELT ROLLS OR HAMBURGER BUNS

Steps:

• Add the warm water to your mixing bowl and stir in the sugar until most of it is dissolved. Gently stir in the yeast. Wait 5 minutes for the yeast to become active. You should see some yeast and bubble floating to the top.
• Mix in the cup flour. Add the egg and butter at this point and mix thoroughly.
• Stir in the salt.
• Slowly mix in the rest of the spelt flour. When it forms a ball that just barely sticks to the bowl, then it is time to start kneading.
• Either turn it out onto a floured board or switch to a dough hook in your mixer, and knead for 3 minutes.
• Put the dough ball in the rising bowl and roll it around so that it is coated with the oil. Cover the bowl with a damp towel or plastic wrap, and let rise for about 2 hours or until doubled.
• Punch down the dough and gently knead out any large bubbles. Let it rest for a few minutes.
• For Rolls:.
• Oil your cake pan. Pull off pieces of dough a little bigger than a golf ball and roll them in your hand to form round top. Place them side by side in your pan. I tend to make 4 rows of 4 rolls in an 8x8 pan and 5 rows of 5 slightly smaller rolls in a 9x9 pan. Cover and let rise for an hour. Preheat your oven to 350°F Bake for 20 to 30 minutes.
• For Buns:.
• Separate dough into 16 equal pieces and shape into flattened, round buns. Place onto 2 large cookie sheets and allow to rise for 30 minutes. Preheat oven to 350F and bake 12-18 minutes.

SOFT-N-FLUFFY HAMBURGER BUNS

Steps:

• Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
• When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.