Israeli•budget

No-Fuss Pareve Burger Buns

Jamie Geller recipe - Israeli

Ingredients

Quantities are shown as originally provided.

3 1/2 cups 418g bread flour (or use up to 1/3 whole-grain flour – just mix dry flours well to prevent streaks)
1 cup 227g water (or apple juice for “mezonos” buns; just eliminate the sugar below)
2 tablespoons 28g coconut oil or margarine
1/4 cup 50g granulated sugar
1 large egg (about 50g)
1 1/2 teaspoons 7.5g salt (either table or kosher salt)
2 teaspoons 10g instant yeast (instant works better than traditional)

1
Combine all ingredients by hand or in a mixer. Knead or mix well to form a soft, smooth dough.
2
Cover and let rise at least 1 hour.
3
Separate dough into 100g pieces and oil each piece. For “pull-apart” buns, use 50g pieces.
4
For regular buns:
5
Shape each piece into a ball and press firmly with hand to flatten until it’s about the right diameter for your burgers.
6
For pull-apart buns:
7
Shape each piece into a ball and press very firmly with hand to flatten.
8
Stack two pieces together and press very firmly with hand to flatten. Buns should be about the right diameter for your burgers.
9
Place buns on baking sheet covered with parchment paper or reusable silicone pan liner.
10
Spray with oil and cover loosely with plastic wrap.
11
Let rise 1 hour.
12
Brush with beaten egg and sprinkle with sesame seeds if desired.
13
Bake in a preheated 375°F oven for 20 minutes or until golden.