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  Added: Apr 10, 2006  •  Visited (382)  •  Print version Print this recipe (85)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Wheat-Germ Hamburger Buns
What You Need:
  • 2 cups lukewarm water (110°F to 115°F)
  • 2 packages active dry yeast
  • 2 teaspoons plus ¼ cup sugar
  • 5 to 6 cups unsifted flour
  • 1 cup wheat germ
  • 2/3 cup dry milk solids
  • 4 teaspoons salt
  • 2 eggs
  • 8 tablespoons butter, cut into ½-inch bits and softened, plus 2 tablespoons butter, softened
  • 1 egg lightly beaten with 1 tablespoon milk
  • 3 tablespoons sesame seeds

  • How To Cook:
    1. Pour ½ cup of the lukewarm water into a small bowl and sprinkle the yeast and 2 teaspoons of the sugar over it. Let the yeast and sugar rest for 2 or 3 minutes, then mix well.

    2. Set in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.

    3. Place 5 cups of the flour, the remaining ¼ cup of sugar, the wheat germ, dry milk solids and salt in a deep mixing bowl and make a well in the center.

    4. Add the yeast mixture, the remaining 1½ cups of lukewarm water, the eggs and the 8 tablespoons of butter bits and, with a large spoon, gradually incorporate the dry ingredients into the liquid ones. Stir until the mixture can be gathered into a medium-soft ball.

    5. Transfer the ball to a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. Incorporate up to 1 cup more flour by the tablespoonful as you knead, adding only enough to make a nonsticky dough.

    6. Continue kneading for 10 minutes, until the dough is smooth and elastic. With a pastry brush, spread 1 tablespoon of the softened butter inside a large bowl. Place the dough in the bowl and turn the ball to butter the entire surface. Drape the bowl with a kitchen towel and set it in the draft-free place for 1½ hours, or until the dough doubles in volume.

    7. Brush the remaining tablespoon of softened butter evenly over two large baking sheets. Punch the dough down with a blow of your fist, set it on a lightly floured surface and, with your hands, roll it into a cylinder about 18 inches long and 4 inches in diameter.

    8. Cut the cylinder into 1 inch- thick rounds and shape each round into a bun about 3 inches in diameter and 1½ inches thick. Arrange the buns 1½ inches apart on the buttered baking sheets and drape them with towels. Set the buns in the draft-free place to rise for about 45 minutes, or until doubled in volume.

    9. Preheat the oven to 400°F. Brush the buns with the egg-and-milk mixture and sprinkle each one with ½ teaspoon of the sesame seeds. Bake in the middle of the oven for 15 minutes, or until the hamburger buns are golden brown. Slide the buns onto wire racks to cool before serving.
    Serving Size: about 1½ dozen 4-inch round buns
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Grains & Cereals » Wheat
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread


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