After writing my post on planning your garden, I took my own advice and started planning mine a bit more in-depth. Despite the fact that spring is practically here, and maybe totally here for some of you, Bozeman still has THREE MONTHS until our last frost date. Seriously? Three months?! That gives us about 2.5 months of growing before our first frost in the fall. UGH. I started tomatoes, tomatillos, and herbs in the greenhouse yesterday, but will probably have to bring them inside the house for this next snap of cold weather we’re getting. I’M READY FOR SPRING!
Maybe my burger craving has been coming from my desire for warm weather and barbecues, because I’ve seriously been all about the burgers lately! I made these buns last week for some veggie burgers (stay tuned!) followed by hamburgers — they are my go-to bun recipe now! They’re basically a wheat version of my rosemary brioche burger buns, minus the rosemary and plus some more rustic shaping.
This recipe doesn’t need to be limited to burger buns, though! I’ve made this as a loaf for dinner, or dinner rolls, and it is wonderful for making a sandwich. Seriously, wonderful.Print
- 1 cup warm water (110 F)
- 3 Tbsp warm milk
- 2 tsp active dry yeast
- 1 Tbsp sugar
- 2 cups whole wheat flour
- 1 1/3 cup all-purpose flour
- 1 1/2 tsp salt
- 2 1/2 Tbsp unsalted butter, room temperature
- 1 egg
- Combine the warm water, milk, yeast, and sugar. Let proof for 5 minutes.
- In a large bowl, combine flours and salt. Using your fingers, crumb the butter with the flour.
- In a small bowl, beat one egg. Add the beaten egg, and yeast mixture, to the flour. Using a dough scraper, combine until the dough holds together.
- Turn the dough out onto a floured surface and knead until smooth – about 10 minutes. Be vigorous – throw it down onto the counter every few kneads. Add flour as needed, but keep in mind that more flour will result in a tougher bun.
- Place in a lightly oiled bowl and cover to let rise until doubled in size – 1-2 hours. Remove the dough from the bowl, shape into a rectangle, and cut into 8 equal pieces.
- Place on parchment paper and cover with a light tea towel or oiled plastic wrap, and allow to rise another 1-2 hours – until doubled in size again.
- Preheat the oven to 400 F.
- Bake until golden on top, 13-15 minutes. Let cool completely before cutting and using for burgers.
I threw in about 1/3 cup of ground flax for this batch as well, as I was slightly short on whole wheat flour.