>> Tuesday, March 29, 2011
I can't believe there are only two more days left in march--ahh! I still have several bean recipes I need to blog about :0) This month has been a riot for me to figure out how many different ways I can use the beans in my food storage in my everyday cooking. This new recipe is no exception. White Bean Hamburger Buns..now that sounds weird even to me.
However..I have found that adding pureed/cooked white beans into any of my bread dough recipes works wonders! It makes the dough extra soft, extra healthy and extra pliable. This recipe is pretty basic for a homemade hamburger bun recipe, but with the added nutrients of having white beans in them. I (of course) had to add some wheat flour because I have a hard time eating breads that are all white flour. However, if you don't have anxiety about white dough like I do (weird I know!), then by all means, use all white flour. I think your buns will end up being lighter and softer than my buns (that sounds funny!)
If you need fun recipe ideas for homemade hamburger or sandwich ideas, then look no further! These posts on my blog may conger us some ideas for you: Chicken BLT Sandwiches, Cajun Burgers, Stuffed Feta Burgers, and BBQ Pork Sandwiches. Who is excited for summer to be here? I sure am! The other night I was grilling burgers for dinner in the snow-ugh! However, these Mushroom Swiss Burgers with Balsamic Mayo were well worth the frozen fingers! Sounds fancy, but they were actually pretty easy to put together...I will blog about them soon :)
Homemade White Bean Hamburger Buns
4 c. hot water
1/3 c. powdered milk--or 2 c. hot water and 2 c. warmed milk instead of the above 4 c. water & dry milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted
Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy. Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.
1 c. pureed white beans
1 c. white bean flour (I only used one because I didn't want the bean flavor too strong-you of course could add more white or wheat flour instead)
2 1/2 c. whole wheat flour (or all white flour)
7-8 c. white flour
1 T. salt
2 egg yolks, beaten + 1 T. water (for brushing the tops of the buns)
Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. The amount of flour you will need will vary depending on which type of flour your use (wheat flour you always need a little less). You want the dough to be a soft and smooth texture. Knead the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size (this time will also vary depending on the temperature of your home).
Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.
After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolks and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.