These hamburger buns have allpurpose & whole wheat flours, honey, oil, eggs and milk in the dough.
I almost forgot to add the starter dough (doh...) and added it after I had mixed everything else. So the roughly mixed dough looked quite marbly when I put it out on the board.
Kneading for 10 minutes smoothed it out nicely.
The crumb is perfectly textured and moist - but not too moist. I like to break open the buns for hamburgers (I suppose I really should have made a sacrifice and sliced this one to show off the crumb for the photograph.)
We served the buns with vegetarian burgers (yes! using chickpeas as the base) garnished with cheese, bacon (ha! why not?), red leaf lettuce, tomato, pickle, mayonnaise, mustard and eggplant relish. And that red stuff? It's beet salad. And that golden crispy stuff? Onion rings! (Please see more photos of onion rings and vegetarian burgers.)
These hamburger buns were made with pita dough (all-purpose & whole wheat flours, oil and a little brown sugar) and baked in our gas barbecue.
After the buns have been shaped and risen, put them over direct heat for about 8 minutes, turning them once to account for uneven heat in the barbecue. Then move them over to cook with indirect heat until they're done (about another 8 minutes)... our gas barbecue can be turned off on one side.
I couldn't get over that the crumb was perfectly formed in the barbecue. (I don't know why I was surprised.)
Here they are getting dressed. The burger is made with kidney, black and garbanzo beans. The beautiful red pepper is from our garden. (See more photos of vegetarian burgers.)
