Spelt Burger Buns
Tuesday, June 18, 2013
Making home made burger buns is not something you see the average person doing every day. The idea came to me when my sister and I, made the irrational decision to invite a countless amount of people to a barbecue one Sunday night, not realising that although a barbecue is the ultimate chilled scenario, the hosts of a barbecue are not necessarily so 'chilled'. Readers, remember this next time you dare to host one of these...
We later realised that to have a barbecue, you need to light the barbecue. Two hungover Jewish girls and an unlit barbecue is not a good combination. We even later realised, to have a barbecue, you need food. In our initial panic, we decided to settle on making everyone pasta, the only barbecue aspect of the evening to come, being paper plates and a semi lit (yet empty barbecue). We knew our American mother would be disappointed and ventured out to find some hot dogs.
After finding the hotdogs and defrosting the ingredients for burgers, we realised we had no buns and let's be honest, carb-police aside, a hot dog or burger without the bun, sucks.
I'm sure you can guess the end of the story. I thought to myself, 'we've come this far', and made my first attempt at home-made burger buns, assuming the whole time that this would only end in tears (of exhaustion).
Needless to say, they turned out better than I had thought (or I wouldn't be doing this post)! I've made them three times since and refuse to have floppy, crumbling, white burger buns at home ever again!
These were honestly the easiest things to make and pretty quick too! You can make them a few days in advance or even make them fresh while the barbecue is heating up!
Total time: approx 40 minutes.
YOU WILL NEED:
2 SACHET DRY YEAST (2 TBSP)
7 CUPS SPELT FLOUR
2 1/4 CUPS WARM WATER
2/3 CUP VEGETABLE OIL
2 EGGS
1/2 CUP RAW SUGAR GRANULES
2 TSP SALT
1 EGG, BEATEN
SESAME SEEDS
Pre-heat oven to 220 Degrees C or 425 F.
Dissolve the yeast in the water (leave approximately 1/4 cup water aside so you the mixture is not too watery, you can add more later). Leave for 5 minutes and add the sugar and vegetable oil. Mix and set aside for another 2-3 minutes.
Add the egg, flour (again leave a little bit of the flour out to add later) and salt and mix until you have formed a dough.
Sprinkle some flour onto a clean surface and knead the dough for around 3 minutes.
Form the dough in to balls (very slightly flattened in the shape of buns) and place on a baking tray with grease proof paper. Cover and set aside for 10 minutes in a warm area of your kitchen.
Brush the buns with the extra beaten egg and sprinkle them with the sesame seeds. You may substitute sesame seeds for any seed of your choice. You can also substitute spelt flour for any other flour of your choice!
Bake for 10-12 minutes.
Enjoy them immediately or make them in advance!
Wow.. these are beautiful burger buns.. Looks like you got them in a bakery!!!
ReplyDeleteHealthy looking burger buns!
ReplyDeleteWow, it never occurred to me to make my own buns! Those look fantastic. Thanks for the great tips.
ReplyDeleteThey look awesome and bbq worthy!
ReplyDeleteI have just started baking with yeast and I have yet to try spelt flour. Your buns look baked to perfection.
ReplyDeleteHow much is 7 cups? I'd quite like to use your recipe... Thanks
ReplyDeleteAmazing! Thank you
ReplyDeletejust to comment on the person asking why spelt rather than whole wheat, our body has a hard time digesting whole wheat and one can become celiac if exposed to it for a long time. Spelt is easier to digest and better for the body. I see a homeopath and he tells me never to eat whole wheat or white bread, just to eat spelt, I found it took the bloatness away that I had which makes perfect sense to me now.
ReplyDeleteThank you for the recipe! I made these tonight and they turned out great! I love the texture and taste of spelt!
ReplyDeleteIs this all whole spelt flour or do you combine it with white spelt flour?
ReplyDeleteCan these buns made without yeast? What can be a substitute?
ReplyDeleteHi,
ReplyDeleteWould also like to know if the recipe refers to whole or white spelt flour?
Thanks!
Used your recipe a few weeks ago as my niece has gluten intolerence and we all loved them. Seemed slightly too sweet for my own tastes so this time I'll try 2/3 of the sugar. But the texture and taste is so much better than any gluten free bread I've ever bought. Thanks.
ReplyDeleteThanks for giving us amazing information on this idea. I would love to include here something really good here and that is recently I bought a 4 wheel dollies from Ela Enterprises at a low price. With this rack now I can easily create some in my kitchen so easily.
ReplyDeletewhat are you talking about? what does a dolly have to do with spelt buns? what am i missing? or are you just trying to drum up business for that site?
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