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Posted: July 4, 2016
Source: Adapted from a magazine recipe
This recipe makes 24 soft, whole wheat hamburger buns, or 4 delicious sandwich loaves.
Active Time
35 minutes
Total Time
2 days
Serves
24

Ingredients:

Buns

  • 2 c. flaked organic oat groats or old-fashioned rolled oats
  • 1-1/4 c. buttermilk
  • 3 c. warm water*
  • 2/3 c. soft butter or oil
  • 1/4 c. agave or 1/3 c. honey
  • 2 Tbsp. dough enhancer
  • ¼ c. gluten
  • 1 Tbsp. sea salt
  • 8-12 c. freshly ground wheat flour, divided
  • 3 Tbsp. yeast
  • Sesame seeds (optional)
  • * Water should be 110-115˚ F if using cold or room-temperature flour. If your flour is warm, use 90-95˚ F water. Optimum dough temperature in step #5 is 75˚ F.

Egg Wash

  • 2 eggs
  • 2 Tbsp. water or milk
  • 2 tsp. sesame seeds

Directions:

Day 1

  1. 1. Grind flaked oats with the buttermilk in a Vitamix blender until the consistency is how you like. If you like chewier bread, and want more chunky bits of flakes, grind the flakes for a shorter time so they stay coarser.
  2. 2. Let the buttermilk/oat mixture soak for 8-12 hours.

Day 2

  1. 1. Combine buttermilk/oat soaker with the water, butter, sweetener, dough enhancer, gluten and 8 cups of flour in the Bosch Universal mixing bowl. Then add the yeast.
  2. 2. Mix on speed 1 and add more flour within the first minute so the sides of the bowl come clean. The final amount of flour required depends on the humidity of the air and the protein content of the wheat.
  3. 3. After bowl sides come clean, knead on Speed 2 until gluten is developed, generally 5-7 minutes.
  4. 4. Let dough rise in a well-oiled bowl covered with oiled plastic wrap for 20-30 minutes. Punch down.
  5. 5. Shape into 18 round hamburger buns or 4 bread loaves. The dough sections can be weighed on a kitchen scale to create equal-sized portions. Press the tops of the hamburger dough balls down slightly, so your buns are shorter than they are wide.
  6. 6. Preheat oven to 350˚ F.
  7. 7. For hamburger buns, place the small dough balls onto parchment lined baking sheets. Spray non-stick cooking spray on plastic wrap and place the plastic wrap over the shaped buns.
  8. 8. Let dough rise for 15-20 minutes, or until they reach the size you want.
  9. 9. For hamburger buns, beat eggs with water or milk and brush egg wash onto buns, then sprinkle on sesame seeds.
  10. 10. Bake until bread reaches 200˚ F inside, this should take about 15 minutes for buns and 25 for loaves. To check the internal temperature, using a probe thermometer or digital instant read thermometer works well.
  11. 11. Cool on a wire rack for 1 hour before slicing.

Images:

 Whole Grain Honey-Oat Hamburger Buns
 Whole Grain Honey-Oat Hamburger Buns

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Comments

Brenda J Dodd

commented on February 15, 2019 at 5:00am
In your recipe, "Whole grain Honey Oat Hamburger Buns", It states that I can use "Rolled oats" If I do use this product do I still need to soak in the buttermilk overnight? Thanks, Brenda Dodd

Pleasant Hill Grain

commented on February 26, 2019 at 5:32pm
Hi Brenda, yes, if you use rolled oats it's still recommended that you soak them in buttermilk overnight. Soaking oats in an acidic liquid helps break down the phytic acid within the oats, which makes the oats much easier to digest.

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Whole Grain Honey-Oat Hamburger Buns

Source: Adapted from a magazine recipe

  • Prep
    35 minutes
  • Total Time
    2 days
  • Serves
    24

Description

"This recipe makes 24 soft, whole wheat hamburger buns, or 4 delicious sandwich loaves."

Ingredients

Buns

  • 2 c. flaked organic oat groats or old-fashioned rolled oats
  • 1-1/4 c. buttermilk
  • 3 c. warm water*
  • 2/3 c. soft butter or oil
  • 1/4 c. agave or 1/3 c. honey
  • 2 Tbsp. dough enhancer
  • ¼ c. gluten
  • 1 Tbsp. sea salt
  • 8-12 c. freshly ground wheat flour, divided
  • 3 Tbsp. yeast
  • Sesame seeds (optional)
  • * Water should be 110-115˚ F if using cold or room-temperature flour. If your flour is warm, use 90-95˚ F water. Optimum dough temperature in step #5 is 75˚ F.

Egg Wash

  • 2 eggs
  • 2 Tbsp. water or milk
  • 2 tsp. sesame seeds

Directions

Day 1

  1. 1. Grind flaked oats with the buttermilk in a Vitamix blender until the consistency is how you like. If you like chewier bread, and want more chunky bits of flakes, grind the flakes for a shorter time so they stay coarser.
  2. 2. Let the buttermilk/oat mixture soak for 8-12 hours.

Day 2

  1. 1. Combine buttermilk/oat soaker with the water, butter, sweetener, dough enhancer, gluten and 8 cups of flour in the Bosch Universal mixing bowl. Then add the yeast.
  2. 2. Mix on speed 1 and add more flour within the first minute so the sides of the bowl come clean. The final amount of flour required depends on the humidity of the air and the protein content of the wheat.
  3. 3. After bowl sides come clean, knead on Speed 2 until gluten is developed, generally 5-7 minutes.
  4. 4. Let dough rise in a well-oiled bowl covered with oiled plastic wrap for 20-30 minutes. Punch down.
  5. 5. Shape into 18 round hamburger buns or 4 bread loaves. The dough sections can be weighed on a kitchen scale to create equal-sized portions. Press the tops of the hamburger dough balls down slightly, so your buns are shorter than they are wide.
  6. 6. Preheat oven to 350˚ F.
  7. 7. For hamburger buns, place the small dough balls onto parchment lined baking sheets. Spray non-stick cooking spray on plastic wrap and place the plastic wrap over the shaped buns.
  8. 8. Let dough rise for 15-20 minutes, or until they reach the size you want.
  9. 9. For hamburger buns, beat eggs with water or milk and brush egg wash onto buns, then sprinkle on sesame seeds.
  10. 10. Bake until bread reaches 200˚ F inside, this should take about 15 minutes for buns and 25 for loaves. To check the internal temperature, using a probe thermometer or digital instant read thermometer works well.
  11. 11. Cool on a wire rack for 1 hour before slicing.
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