Best Burger Buns 2022

 

We needed the best burger bun to go with the best black bean burger so here it is!  If you like them all to be identical in size the food weigh scale is your best friend!  Each burger bun above weighed 84 grams before cooking. 

1 packet or 2 tsp. yeast - I always use traditional yeast so I proof it using 1 cup warm water with 1 tsp. of sugar.  It's really handy to have a candy thermometer so you can be assured of having the right temperature (105F to 115F) to proof your yeast. If you don't have a thermometer use the wrist test - pour a bit of water - if it's comfortably warm it's likely going to be okay for the yeast to rise properly.

1. Warm the water to around 105°F (40°C) to 115°F (45°C). 
2. Pour water into bowl.
3. Stir in sugar.
4. Sprinkle in your yeast.
5. Wait for 5–10 minutes.  After that time, the yeast should be causing the water to bubble on the surface. If it doesn’t bubble at all, your yeast is no longer usable. If it only bubbles slightly, you may still be able to use it if you give your baked goods more time to rise.  

Whilst the yeast is proofing heat up about 1.5 cups of your favorite milk - I prefer Edensoy or Natura Original Soymilk for baking.  Melt about 2 tbsp. of  solid margarine  - add to warmed milk. Add 2 tbsp. sugar and 1 tsp. of salt to your milk mixture. Check temperature for warmed milk as well to make sure it's about the right temperature to add the proofed yeast.  Should be around 95-100F when you add proofed yeast.  

Pour warmed milk mixture into a large glass or stainless steel bowl - stir in the proofed yeast. Add in 40 grams of oat bran (about 1/2 cup).  Stir in 1 cup whole wheat flour (120 grams) and 1 cup whole wheat bread flour or more whole wheat (120 gm).  I don't have a stand mixer so I use my hand mixer and use that to blend all ingredients together.  Beat for a few minutes.  It helps to develop the gluten so you don't have to knead it manually as long.  At this point you probably have to add the remaining flour in by hand.  Will need about another 2.5 cups of white unbleached flour to get a nice flexible dough to knead.  I used about 244 grams but it's going to vary depending on the brand of flour and how humid it is that day!  

Turn onto a flour surface and knead for about 3-5 minutes. Make into a nice ball and place in a lightly greased bowl and grease top of your dough lightly as well.  Cover with a cloth or plastic  wrap and find a nice warm spot to let it rise for about 1 hour. I like to put my oven light on and let it rise inside the oven.

To shape your dough into buns roll into a log and divide into 12 equal portions. This is where food weigh scale comes in handy again.  I used about 84 grams dough per bun.  Place buns on a lightly greased cookie sheet (I like Nutiva Coconut Oil as it doesn't burn like some oils can). Lightly grease tops of buns with same oil. Cover with clean cloth.  Let rise on counter for about 45 minutes. Preheat oven to 375 F.  Bake for 20 minutes.

Each bun is about 200 calories and contains 3.4 gm fiber, 3.3 gm fat and 6.9 gm protein if using types and amounts of flour I used in my recipe.