Monday, October 12, 2015
No-Knead Whole-Wheat Hamburger Buns
Makes 6 buns
Recipe from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., & Zoe Francois
Husband-Tested in Alice’s Kitchen
What fun it is to make no-knead breads. With this recipe, you can make terrific whole-wheat buns for your favorite burger or sloppy joe.
1½ lbs. of chilled No-Knead Soft Whole-Wheat Sandwich BreadDough
Approximately ½ cup whole-wheat flour
Egg wash (1 egg beaten with 1 Tablespoon water) OR 1 Tablespoon unsalted butter, melted
Sesame seeds (optional)
On baking day, dust the surface of the chilled dough with some flour. Shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotation the ball a quarter-turn as you go. To form hamburger buns, divide the ball into 6 roughly equal portions. Shape each one into a smooth ball as you did before. Place the buns at least 2 inches apart on a cookie sheet lined with parchment paper. Press them so that they are slightly flattened. Allow to rest, loosely covered with plastic wrap, four about 40 minutes. (You can also use a silicone mat or a greased cookie sheet if you don’t have parchment paper.) Preheat the oven to 350F. Just before baking, use a pastry brush to paint the tops of the buns with egg wash or butter. Sprinkle with sesame seed, if desired. Sliced the cookie sheet into the oven. Bake for about 20 minutes or until richly browned and firm. (My oven took 25 minutes.) Allow the buns to cool on a rack before slicing and eating.