Here’s how I made the hamburger buns on which we feasted Friday and Saturday nights.
After the first rise (in addition to the sponge), I took 3-inch diameter balls of bread dough (now I use spelt or whole wheat sourdough bread) and flattened each with my hands as much as possible (they ended up to be about 4 inches wide each). I was trying to stretch the dough out over the greatest possible surface area. I placed the discs of dough on olive-oil sprayed baking sheets (about 6 per sheet).
Then I let the buns rise until they were good and puffy. I baked them for15 to 20 minutes in a preheated 350 degree oven. I brushed them with oil when they came out of the oven to keep the tops soft. As soon as they were cool, I bagged them up to keep them moist. I froze some for next weekend, too.
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They look lovely. I have made hamburger buns before and they always end up the size of a baseball,even when I flattened them. I see that I should really flatten them. Thanks for the tip.
Too bad I can’t lick the computer screen to have a taste of those buns.
Any tips on hotdog buns? Mine are usually too long and too thick and too flat.
Well, I’ve never done the hot dog buns before. But I’d probably make a thin roll about as long as I need it to be, then flatten it out to rise. If you make it work, let ME know!
Shalom Wardeh,
Mmmmmm, these look fantastic as do all your recipes! I love reading your kitchen successes and seeing the beautiful pictures!
May you continue to bless all of us to the glory of G-d!
–In Messiah,
Vickilynn Haycraft
Micah 6:8
http://www.realfoodliving.com
Hi, Vickilynn! You are a great encouragement to me. God bless you!
Love to make these but the cracked grain recipe link isn’t working. Can someone send me the recipe?
Thanks!
Kim
Kimberly — Thanks for pointing out my broken link! I no longer have that recipe available, but I linked instead to my basic sourdough bread recipe.