Tuesday, April 1, 2008

'Slider' Honey Wheat Buns

I got a request for hamburgers on Sunday, but that was a bit too plain for my one day to really cook/bake. So I decided to make sliders (smaller versions of hamburgers) and make my own buns. This recipe started with one I saw in Modern Baking, but morphed into my own creation as it went on.

The buns turned out really well. I used a mega-muffin pan to get the right size. The only one I had was silicone, and while they came out good, they didn't have the browning I was looking for on the sides and bottom. It seems like anything I bake in them steams more than browns.

Makes 6 'Slider' Buns

190 grams whole wheat flour
90 grams AP flour
14 grams wheat germ
4 grams yeast
8 grams butter (cold, cut into pieces)
17 grams honey
6 grams salt
196 grams warm water

Mix dry ingredients together. Add the wet ingredients and mix on low until incorporated. Use dough hook and mix for 8-10 minutes to full gluten development. Divide the dough into 6, 2 oz pieces and round out into balls. Place the balls in the muffin pan and let rise until doubled, about 1 hour. Bake at 425º for 12 minutes until the top is lightly browned.