I love a big, greasy burger. The problem is that the bun I serve it on is usually lacking either in flavor or nutritional value. I stumbled across a Whole Wheat Hamburger Bun recipe online, but wanted to incorporate some barley flour as well. I made some ingredient and method modifications, and found the rolls turned out very well. I made a large batch and stored some in the freezer for later use.
3 c. Whole Wheat Flour
2 c. Barley Flour
1 1/2 c. Warm Water
2 pkts. Active Dry Yeast
2 Tb. Honey
1/4 c. Warm Water
1/2 c. Half and Half
2 Tb. Butter
1 1/2 tsp. Salt
1 Egg Yolk
2 tsp. Cold Water
In a large bowl, mix 3 c. Whole Wheat Flour and 1 1/2 c. Warm Water and let rest for 10 min.
Meanwhile, mix together 1/4 c. Warm Water (100-115 degrees), Yeast, and Honey. Let rest for 5 min. until bubbly.
Melt Butter, Half and Half, and Salt in a small saucepan on the stove, not allowing the mixture to get above 120 degrees.
Add Yeast mixture and Half and Half mixture to the Whole Wheat Flour.
*I used my KitchenAid Mixer at this point
Start the knead cycle on the mixer, and add 2 c. Barley Flour 1/2 c. at a time. Knead for 5 min.
Scrape the side of the bowl, cover, and let rest for 5 min.
Knead for 5 minutes more.
Place the dough in a greased bowl and allow to rise for 1 to 1 1/2 hours, until it has doubled in size.
Place dough on a floured surface, gently knead to remove air bubbles, and roll out to about 1 inch thickness.
Separate the dough into equal parts (I used a pastry cutter and cut into 3 x 3 inch rectangles).
Form dough “balls,” and pull some dough over the top of the roll to form a “gluten cloak.”
Place on parchment paper, or a greased cookie sheet.
Allow to rise 30 minutes more.
Preheat oven to 350 degrees.
Mix 1 Egg Yolk and 2 tsp cold water. Brush tops of rolls.
Bake for 20-25 minutes.
Allow to cool for 10-15 minutes before serving.