Roller skating was about the only entertainment in town as I was growing up. Well, at least in my little world.
The grade school gym was huge in my little eyes and every recess during the winter months was filled with roller skating. Saturday night entertainment often was family skating time. Yes, skating was really the only game in town!
My parents were older when I came along so Mom would join a few other ladies in the kitchen to make Shamburgers while we skated. That was way before you could purchase pre-made vegetarian burgers in the freezer section at the store.
I no longer skate except at my Granddaughter’s school parties and I no longer have the capabilities to skate fast or backwards but images of Shamburgers always come to mind whenever I slip on a pair of skates.
Vienne started back to school this week and my hunger for a great Shamburger returned with a vengeance. Since I’m in the midst of exploring “real food” ingredients, baking a good 100% whole wheat bun was a must.
I hope you enjoy this hamburger bun recipe and I’ve also tacked on my favorite burger recipe to go with it. Enjoy!
100% Whole Wheat Hamburger Bun
2 cups 100% White Whole Wheat (King Arthurs)
½ tsp salt
1 T dry active yeast
¼ cup vital wheat gluten
1 cup skim or 1% milk
4 T butter or olive oil
¼ cup honey
Place all but ½ cup of the flour and all the dry ingredient list in the mixing bowl and mix well.
Heat the milk, honey and butter or oil in the microwave for about 1 minute. The temperature of the mixture should be between 115-120 degrees.
Turn on mixer and pour in the milk mixture and the egg. Mix well scraping in the dry ingredients from the bottom of the bowl. The key is to not add too much flour but if the dough is sticking to the sides of the bowl, sprinkle in more flour. Stop as soon as the sides pull clean but sticking at the bottom is ok. Let mix or knead for 5-8 minutes.
Take out the dough hook and cover with plastic wrap. Let rise until double. I know this sounds strange but I sprinkle the top of my dough with water for added moisture. It seems to let the dough rise better.
Uncover the bowl and place the dough on a lightly floured surface. Knead a few times and divide the dough into 8 pieces. Knead each ball and flatten before placing on the greased baking pan. Cover with a towel and let it rise.
Remove the towel and place another baking pan on top of the buns and press down. This makes the dough spread out into the bun size needed. Brush the tops with water and place the towel on top again. Let rise about 10 minutes.
Bake buns at 425 degrees for 10-12 minutes. Brush with butter or oil when they are done. Will keep about 5 days and can be frozen for later use.
1 can Worthington Vegetarian Burger
1 pkg. Lipton Onion Soup Mix
1/2 or more dry Seasoned Bread Crumbs
Mix all together. Fry in light Olive Oil until done in the middle. Makes 8 burgers.