Local Sesame Seed Buns

Ann Arbor Food

Here is my first crack at making a local hamburger bun for my local remake of a McDonalds meal. The dough came to two pounds and I divided it into eleven almost three ounce portions. They probably could be a little bigger say four ounce to make a nice large size hamburger bun, or made smaller for a dinner roll. I have not tried it, but I bet they could be shaped in a tub and proofed to make a great hotdog bun too.

Local Sesame Seed Buns

Make eight large burger buns

Ingredients:

3 cups Westwind white AP Flour  $1.87

1 cup Westwind whole wheat AP Flour $.62

1 cup Gensey milk $.60

3 tablespoon of honey Bobilin Honey $.84

2 tablespoons of melted butter $.50

1 1/2 teaspoons of instant yeast $.10

2 eggs (one for egg wash) $.60

3/4 teaspoon salt $.05

couple tablespoons of sesame seeds (optional, not local, but they are grow in the US in Texas)

$4.93 Total

$.62 per bun

Procedure:

In a Bowl, combine the flour, yeast, and salt. Stir in the milk, honey, mixed egg and melted butter. Form into a dough. On a floured surface, Knead the dough to work the gluten. This will be a pretty soft dough so you might need a little more flour, but do not add too much. It should be moist. Knead for 8-10 minutes.

Transfer the dough a clean bowl and coat lightly with some oil. Cover the top of the bowl with plastic and set out in a warm place to rise. In about two hours the dough should have doubled in size. Punch the dough down and release the gas. Let sit for a few minutes, then place the dough on a floured surface, and divide into the number of equal portion you want to make. 1-2 ounces for dinner rolls and 3-4 ounce for hamburger buns.

Roll the portioned dough into balls. On a sheet pan lined with parchment, place the ball on the pan with a few inches of space in between. Flatten down the balls. This is to make them bigger and the same shape as a hamburger bun. Cover with a floured cloth and let sit our until doubled in size, about an hour. If your house is cold, turn on your oven to the lowest temperature for a minute or so. Open the door of the oven for a few seconds to release some of the heat, and place the trays on the oven rack to proof. Note that you do not want your oven too hot, just warm.

When they have risen, brush the buns gently with an egg wash of egg and a little bit of water. Sprinkle the buns with sesame seed, poppy seed, onion flakes or local pumpkin or sunflower seeds.

Bake for 15 mintes in a 375 degree oven until golden brown. Cool on a rack. These buns can store in the refrigerator for a week in a plastic bag or frozen for a few months.

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2 responses to “Local Sesame Seed Buns

  1. Thanks

    CB

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