Homemade Seed-Oil Free Burger Buns
These soft and fluffy seed-oil-free burger buns will make you forget store bought buns! You’ll love it because they’re so fluffy and delicious it makes the extra effort totally worth it. Give them a try next time you make burgers and you’ll never go back!
Ingredients
- 4-5 cups flour If freshly milled, mill ~3 cups of hard red, or hard wheat berries
- 1½ cups hot water
- ⅓ cup healthy oil I use extra virgin olive oil
- ⅓ cup honey
- 2 tsps salt
- 1 tbsp instant yeast
- 2 tbsp sunflower lecithin optional
- 1 egg
Instructions
- Combine hot water, egg, salt, honey, oil, and lecithin in mixer.1½ cups hot water, ⅓ cup healthy oil, ⅓ cup honey, 2 tsps salt, 1 egg, 2 tbsp sunflower lecithin
- Mix in 2 cups of flour until fully incorporated.4-5 cups flour
- Mix in yeast until fully incorporated.1 tbsp instant yeast
- Add in 2 additional cups of flour, and begin checking your dough and gradually adding more flour until your dough is the appropriate texture (see instructions above for more details).4-5 cups flour
- (Optional) If using freshly milled flour, at this point you can let the dough rest for 15 minutes before kneading.
- Knead the dough on a low to medium speed for 5-15 minutes—until it passes the "window pane" test (see instructions above for more details).
- Place your kneaded dough ball in a lightly oiled bowl, and cover with a damp towel to prove until doubled in size, about an hour and a half.
- Once your dough has doubled, pour it onto a lightly floured surface, and divide into 12 3oz dough hunks.
- Shape each 3oz hunk into a smooth ball (see instructions above for more details).
- Place each ball onto a baking sheet (if your baking sheet isn't non-stick, line with parchment paper first).
- Let the dough balls rise until puffy, and about 1½ times bigger (about an hour).
- Preheat oven to 350°.
- (Optional) Make an egg wash with 1 egg white, and 1 tablespoon of water whisked together. Lightly spread over the tops of the buns. Sprinkle sesame seeds on top.
- Bake for 15 minutes, or until the internal temperature of the buns is about 190°.