This recipe is the first of three that make up a TRIFECTA of food blog posts. Yes, a TRIFECTA! Ok maybe not a trifecta but when used in combination with what is to come….YUM.
These buns come to you from Frieda at Frieda loves bread. Although I wouldn’t go as far as she did to say these are French Bread Buns, (they lack the complex flavor of a bread created from a mature starter) they can definitely be classified in the same family - there are no eggs or milk and they are steam baked. The result is a bun that has a fine, moist crumb and a slightly hard, crisp crust. The best part is that because the crust isn’t as hard as real French bread, you can enjoy a crusty bite without tearing the roof of your mouth to bits.
I’ve made these with both all-purpose flour and 100% whole grain flour. Both are absolutely fantastic and worth the effort. The 100% whole wheat version is include below as it requires a little more time and care over the all-purpose flour version (that can be obtained from Frieda’s site)
I’ve been wanting to share this recipe with you for a while but due to circumstances within my control but beyond my current level of ability I have not for the following reasons:
Myth: I am the worst food stylist and food photographer on the planet.
Truth: I am easily frustrated with my inability to materialize the image in my head to an image in a photo and often think I should give up and do something I’m more comfortable with.
Truth: I enjoy short-term challenges. I tend to lose interest in long term challenges
Myth: I am not cutout to stick with something that challenges me.
Resolve: I may be slow and my pictures may not be perfect, but so long as I’m learning, I’m succeeding. Despite the imperfections of the photos, I’m going to post them anyway and try to remember that
If I wait untill I’m perfect, I’d never get anything done.
Makes 10 buns
1 tablespoon active dry yeast
1 ½ cup warm water
2 c. whole wheat flour (or all-purpose flour)
1 teaspoon salt
1 tablespoon honey
3 tablespoons vegetable oil
2-2 1/2 c. whole wheat flour (or all-purpose flour)
- In a small bowl dissolve yeast in water.
- In the bowl of a stand mixer, combine 2 cups flour and salt. Stir to combine.
- Add honey and oil to yeast water, then poor the wet ingredients over the flour and salt, then mix until just combined. Cover and allow to sit for 20 minutes.
- Add remaining flour to make a soft dough that barely sticks to your finger. Then knead it until soft and elastic (4-8 minutes) Shape dough into a round, place in a bowl, cover and , allow dough to rise for 1 hour or until doubled. Gently deflate the dough, reshape it into a round and cover to let rise for another 30 minutes.
- Divide dough into 10 pieces (about 3.3 oz) Shape each into a round then roll the dough out with fingers into the shape of a 5” snake, place on baking sheet lined with parchment paper and slightly press down with fingers. Cover plastic wrap with cooking oil spray then use it to cover dough. Allow rolls to proof for 30 – 45 minutes.
- During last 15 minutes of proofing, put an old tin pie pin on the lowest rack of the oven and put the other rack in the middle position and preheat oven to 400ºF.
- Just before you are ready to bake the buns, spritz dough with water, sprinkle with sesame seeds then with a serrated knife, slash the tops of the buns, 1/8” deep.
- Put buns in the oven on the middle rack and put 1 cup of hot water into the pie tin. Close oven door. 30 seconds later, spritz tops of bread with water, close door. Wait another 30 seconds, spritz, close door. And repeat 30 seconds later for the last time. Allow buns to finish baking for 15-17 minutes rotating pan 180º half way through baking until golden brown.
Source: Adapted from Frieda Loves Bread.com French Bread hamburger/Deli Buns.