Ancient Grain Hamburger Buns
If you’ve been itching to make homemade hamburger buns with an AMAZING nutty flavor and texture for the coming BBQ season— try a batch of these!
Ingredients
- 4 Cups Warm Water
- 1 Cup Olive Oil
- 1/2 Cup Honey
- 3/4 Cup Instant Mashed Potatoes or real mashed potatoes
- 6 Tbsp Saf Yeast yes, tablespoons
- 3 Large Eggs
- 1 Tbsp Sea Salt
- 8+ Cups Flour (I use a mix of Spelt & Einkorn)
Instructions
- Mix water, oil, honey, mashed potatoes and yeast in a large bowl or stand mixer. Allow to rest for 10-15 minutes.
- Add remaining ingredients, plus enough flour to make a firm dough. It's better to be too firm than too soft. Allow to rise until doubled.
- Roll out to half the desired thickness of finished bun. Â Cut into rounds using a cookies cutter, biscuit cutter, measuring cup etc.. whatever size you want your buns
- Place on greased cookie sheets and allow to rise 10-15 minutes.
- Bake in 400 degree oven for 15 minutes. Â Cool, slice and enjoy a juice hamburger! Â Also makes great sandwich buns.Â
Kayla Howard
Freedom Releaser 🗽| Self-Sufficient Living ⛰| Prepper Sisterhood ⛺️| Homeschooling Momma🏆| Certified Aromatherapist 🌱| Christian ✝️|Foraging Wild Medicine & Food
They look so yummy! A couple questions for you Kayla:
1) Where do you purchase Emmer and Einkorn?
2) Is it the flour varieties that require more Saf yeast? For my breads (I use about a quarter of each: Spelt, Kamut, white winter, Red wheat) and only use 3 T of yeast for about 16 to 17 C of flour–and get a beautiful rise. So, I'm thinking that maybe the Emmer and Einkorn are some really heavy flours??
Teri, I purchase Emmer and Einkorn grain from http://www.azurestandard.comÂ
The reason this recipe calls for 6 T yeast is because of the fast FAST rising time. Â It only takes 10-15 minutes for the rise. Â Otherwise, you can use less and it would just take longer. Â More yeast also makes them a bit lighter. Â Normally I don’t like to use very much yeast, but this recipe is an acceptiong. 😉
Kayla
Kayla, I'm so excited to try this recipe. I'm always looking for recipes to try using raw honey. Thanks so much for this post!
Yay! Â Let me know how they turn out!!
Hi Kayla,
My Einkorn Flour just arrived, but now I realize I'm confused about proportions. When you say "8 c. flour (I used a mixture of Einkhorn, Emmer, & Spelt. I also added a couple cups of VitaSpelt White Flour)" That's four different ingredients. You mention 2C of the VitaSpelt but how are you breaking up the Einkhorn, Emmer & Spelt? Are you also just doing 2C each of the other three ingredients?
Thanks so much!
Do you have a pizza recipe? Just discovered your blog and LOVE it.
Kara! YES!!! I do have a pizza dough recipe, pizza is one of my specialties. Here it is:
5 Cups Water
5 Teaspoons Yeast
5 Teaspoons Salt
7+ cups White Spelt Flour (I use Vitaspelt)
I make my pizza dough pretty wet, I actually have no idea how much flour I use…I just add it until it seems a good consistency. Let it rise until doubled, or until you are ready for it… it’s flexible, but will taste better with at least 2 hours of rise. This makes 4 large deep dish pizza’s at our house!
Thank you so much! Can it be refrigerated or frozen? I just started working with spelt a few months ago, so am trying to build up my recipes. I’m not good at winging it, despite making bread regularly for a couple of years!
Yes! You can refrigerate and freeze it! We find that spelt generally needs a little less liquid that regular wheat flour. What have you discovered so far?
K
Definitely! All of mine have been a little gummier. Reading your recipes inspired me to order some white spelt since I usually just grind mine up. We live on an island in Alaska, so ordering is key. 🙂 I also just ordered a dough enhancer (I used to use vital wheat gluten with my whole wheat bread, but trying to do less gluten) so I’m anxious to try that too!
I am wondering about the Saf yeast, I use Saf instant yeast, is that what this recipe calls for?
Hi Vicki! Yes, that’s correct– SAF instant yeast!
Kayla