Hamburger Buns

These are the best wheat hamburger buns I have made, hope you enjoy the recipe as much as we have!

2 cups water (warm, 110˚)
1 tablespoon oil
1 tablespoon lecithin, liquid type (can use 1 extra tablespoon oil, if you don't have lecithin)
small pinch of Vitamin C powder (add this if you are using the lecithin)
1/2 cup honey
2 tablespoons molasses
3 cups whole wheat flour
2 1/2 cups white flour
2 tablespoons flaxseeds
1 teaspoon salt
2 tablespoons yeast (2 pkgs. yeast)
Mix yeast in with wheat flour. In large mixer using dough hook, add all the ingredients, except flours. Slowly add flours and mix until dough forms large ball. Finish kneeding on counter or pasty sheet, may need to add extra flour, for about 5 minutes. Put into oiled bowl and let rise until doubled. Punch down and roll into a rectangle. Cut with a 3 ½ inches circle cutter. I was able to cut out 14 hamburger buns. Put onto two greased cookie sheets, let rise. Put into preheated oven at 350˚ for about 20 minutes. Cool and cut in half for hamburger buns!

BBD #17,Sourdough Potato Bread, (rolls or hamburger buns)

Had some leftover mashed potatoes from lunch, extra canned milk, (that I didn’t use in the potatoes) and the starter was sitting out to make some bread, so I thought why not go ahead and make my potato bread for this month’s BBD #17 on potatoes, from http://notitievanlien.blogspot.com/2009/02/announcement-bread-baking-day-17.html . Gotta love Bread Baking Day. 

As I was looking for a good recipe, I found lots of them. So, I decided to create one. The reason behind this was that every recipe I looked at had good ingredients, so I chose what I wanted from different recipes and came up with a pretty good roll recipe. I liked the idea of sour cream, but didn’t have any, yet I just made some yogurt, needed to use up the canned milk, didn’t want to put extra butter in, as there was some in the potatoes and woo – la, (I am sure I misspelled this saying wrong, but hopefully you get the idea.) the recipe came together.  As you can see from the pictures, I made one loaf of bread, some rolls and hamburger buns. We made hamburgers for dinner and the buns were great!!!

Sourdough Potato Bread, Rolls or Hamburger Buns

1 cup sourdough, freshly feed

1 package dry yeast

½ cup warm water

2 tablespoons sugar (added at the last minute, as I didn’t think the dough tasted right without it)

½ cup yogurt

2 cups mashed potatoes, leftovers is good (mine had salt, pepper, milk and butter already in them)

¾ cup canned milk

1/3 cup vegetable oil

6 cups unbleached all-purpose flour

 

In a small bowl, put the water and sprinkle in the yeast. Let set and proof for 5 minutes.

Put into a large bowl and mix the sourdough, sugar, yogurt and yeast together.

Next add the potatoes, milk and oil.

Start adding the flour one cup at a time and when it starts to where the dough comes and forms a ball, take out of bowl and put on lightly dusted with flour.

Knead for about 10 minutes, adding flour as necessary.

You might add up to a cup more, but don’t let the dough become thick and dense. (I like my dough a little sticky as it seems to be lighter when baked.)  

Put all of this into a large greased or oiled bowl and let rise about an hour.

Take out of bowl and put onto lightly dusted floured counter or table top and punch some of the air bubbles out.

Shape into 2 large loaves, 3 smaller ones or make into rolls or hamburger buns.

Bake in preheated oven at 350˚.

Loaves baked for about 35-40 minutes.

Rolls for about 20-25 minutes.

Hamburger buns for about 25-30 minutes.

We really enjoyed the rolls and hamburger buns the best.

This makes a lot of dough, the picture only shows some of the rolls. I baked 1 loaf, 10 rolls and 6 hamburger buns.