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. 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. Cool, slice and enjoy a juice hamburger! Also makes great sandwich buns.
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.com
The reason this recipe calls for 6 T yeast is because of the fast FAST rising time. It only takes 10-15 minutes for the rise. Otherwise, you can use less and it would just take longer. More yeast also makes them a bit lighter. 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! 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!