Whole Wheat Egg Bread, adapted for hamburger buns, from The Laurel’s Kitchen Bread Book
Made a half recipe, making 6 large buns
9:45 a.m.: Prep ingredients. Used 1 1/2 tsp honey. Sift flour (100% freshly-milled hard white wheat), salt, and yeast. Whisk together egg, water, oil, and honey. Add liquid to dry and knead. Added about 1/3 c more flour during kneading because the dough was too hydrated (not sure if I measured something wrong or what).
10:30 a.m.: Form a ball and place in bowl. Cover with plastic and rise in off oven with a pan of just-boiled water.
12:05 p.m.: Press flat, form a ball, and rise again for 45 min.
~1:00 p.m.: Press into 1-in.-thick oblong and divide into 6 equal portions (each about 4 1/2 oz). Roll and place on greased baking sheet. Flatten gently with rolling pin, using edges of pan as a guide for height. Cover with damp cloth and rise in off oven with pan of boiling water for about 20 min.
1:30 p.m.: Preheat oven to 400° with rack on top half.
1:55 p.m.: Bring pan of water to boil. Place water and dough in oven and bake for 10 min. After 10 min. remove water and bake an additional 5 min. Then remove from oven and brush with egg wash. The bottoms were a bit soggy, so place on baking stone in oven for about 1 min.
These buns are wonderful! The texture is pretty light (not Wonderbread light, but definitely not dense and crumbly), and the egg wash is a great finish that makes them look really professional.
They’re larger than I’d like, so next time I’ll split the dough into 8 pieces to see if that’s small enough. Also, the book says they’ll rise but not spread after being flattened, but I haven’t found that to be the case. So next time they don’t need to be flattened out as much because they’ll likely rise out and up.
This recipe was originally written as a whole wheat Challah, so I’d like to try it that way as well at some point.