There are a few snacks which I can’t have in any restaurant. Burger is one such snack. I know, some of you there just can’t believe it! But it’s true… I can have pizza.. garlic bread is my favourite, potato wedges and I love chocolate shake at Domino’s. But a big no to burger. Actually my husband and daughter both are also not a big fan of burger. So, collectively as a family we three are united with at least one thing…. Lol
Over the years husband and wife start having mutual likes and dislikes of certain things, but if your teenage kid also joins you… maybe over just for a small reason, you feel so happy… or probably you are just lucky!!!
For us burger is that link!!
Still, baking burger buns was in my bucket list for a very long time, but most of the time I ended up baking bread or regular buns/rolls. Sometimes certain simple things take a lot of time to get implemented for no particular reason. We just keep on delaying, not because of being lazy.. but probably something more interesting comes up!
I am pretty sure that anyone who bakes wouldn’t be unaware of King Arthur Flour website. There I had seen burger buns recipe long ago and since then I was determined that one day I will surely try to bake these beautiful buns.
Well, here I didn’t exactly follow their recipe, because I didn’t want to have so many buns with white flour. And moreover I wanted to know how these buns will come up if we use only wheat flour. So I decided to bake with both the flours separately – with wheat flour and white flour, both with two cups of flour for each.
I kept the whole recipe same for both kind of buns except water content because wheat flour absorbs more water than all purpose flour.
What was the difference between wheat flour buns and white flour buns?
All purpose flour is very light and airy, so buns made with this flour got high rise. Whole wheat flour is heavy flour and during baking it didn’t rise as much as all purpose flour.
So to make wheat buns big, we can either add some more yeast, probably 1/8 tsp more or can add samolina/chiroti rava in wheat flour. Rava has a quality to puff up, so along with rava, wheat flour buns will also get high rise. You can also try by adding one egg in wheat flour dough.
Flour 2 cups +2 tbsp
Milk powder 2 tbsp
Instant active yeast 1/2 tbsp +1/8 tsp
Salt 3/4 tsp
Sugar 1 +1/2 tbsp
Oil /butter 2 tbsp
Water /milk 1 cup +3 tbsp (for wheat flour)
Water/milk 1 cup minus 4 tbsp (for all purpose flour)
Water/milk should be slightly warmer than lukewarm but not hot.
Please go through all the tips before you start the preparation.
1. Except water/milk, rest of the ingredients should be used at room temperature.
2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.
3. Every oven is different – so baking time may vary.
4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.
5. Here we are using a lot more yeast than usual. So if your kitchen temperature is normal, you can keep the dough bowl at kitchen counter only covered with cling film.
6. If you are preparing buns at the same time with both wheat and white flour, then first knead wheat flour dough and after keeping the dough in the bowl, just leave the bowl uncovered on kitchen counter. This way the process of proofing will be slow.
Now after preparing white flour dough in the bowl, cover this bowl with cling wrap. Now you can cover the wheat flour dough bowl also.
This way now both dough will get proofed at the same time and you will be able to do rest of the steps together with both dough.
7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.
8. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial – you will surely get it!!
Combine all dry ingredients in a big vessel.
Start adding water/milk and collect all ingredients in the shape of a dough (don’t use whole quantity of water).
Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.
Keep this dough in a big oil greased bowl for first proofing. Cover the bowls with cling film or wet kitchen towel and wait till the dough rises and is double in volume. This process might take 60 to 90 minutes (read tip numbers 4 and 6).
In between, keep baking tray ready by greasing it with oil and spreading parchment paper. Parchment paper is optional.
After first proofing, take out the dough on clean oil greased kitchen counter and gently deflate it.
Collect the dough together, knead it slightly to make it smooth and divide the dough in 4 equal parts. Do the same for both dough, so totally you will be having 8 parts.
Again grease kitchen counter with oil or sprinkle some flour. Prepare these equal sized dough parts in smooth buns. Grease your palms with oil while shaping the buns. Keep the buns in prepared tin by keeping sufficient space for each bun to puff up nicely.
Apply oil or melted butter and sprinkle sesame seeds over all buns. Cover this tray with clean kitchen towel and let it rise for second proofing (see tip number 4 & 6).
Just 10 minutes before second proofing time is getting over, preheat oven at 185/190 degrees.
Brush up buns with milk and bake them at the same temperature for 30-40 minutes or till buns become nice brown from the top. As every oven is different so temperature and time may vary.
Take out buns from the oven and keep them on cooling rack. When they are still hot, apply melted butter.
You will be having a happy dance and feeling proud that you really baked your kid’s favourite snack which is completely free from harmful chemicals and preservatives!!
Prepare these gorgeous burger buns with your favourite filling and enjoy your delicious home baked meal!!!!!
I had prepared Indian vegetarian version of filling for these burger buns. I had cooked aloo tikki Aalu ki tikiya(potato patties stuffed with spicy peas) for the filling and used cheese slices ,chutney, tomato sauce and sliced tomatoes, onions, cucumber and shredded cabbage.
And I was so happy that I developed my taste buds for this vegetarian wheat flour home baked burger bun which I had never liked in any restaurant before. Apoorva gave big thumps up and she was very happy to get junk food in her meals. Manish was too excited to taste them when I sent him pictures on Whats App!
Would love to hear from you about this recipe and your experience while baking them. Feel free to ask any doubts through the comments section!!!!