Sunday, June 19, 2011

Thin Buns

You've seen them at the store for $3 or $4 bucks – thin burger buns full of additives and chemicals, and really, not so good. It's a great idea. If you're like me, you may get carried away making that veggie burger and adding all kinds of good stuff... sprouts, cheeze, sliced bell peppers, avocado, lettuce, jalapenos, tomatoes, and so on and so forth! The last thing you need is some fat, bready, doughy burger bun that gets in the way of the main attraction.

These buns were made from my all time favorite recipe for whole wheat quinoa bread. It's my go-to recipe for pizza dough and pita bread. Now it's doing triple duty as Thin Buns. If you don't have the book Healthy Bread in Five Minutes a Day, you really do need to get it. It makes life so much easier and tastier! You mix up your bread dough, let it rise for a couple of hours and put it in the refrigerator. After it's chilled, it's ready to use in batches or all at once. I use my KitchenAid mixer to mix it up, nothing could be easier. I make half batches and use half for pita breads and the rest for pizza. And now, thin burger buns!

Thin Buns
Chilled bread dough from Healthy Bread in Five Minutes a Day
1/4 cup soy milk
1 TB raw sesame seeds

Take a piece of dough approximately the size of a plum. Roll till it's round and then roll out into a 1/2 inch thick patty. Place on cookie sheet lined with parchment paper. I like to make about 6 at a time. Cover and let rise for about an hour; it will be slightly puffy.

Preheat oven to 350 degrees. Brush each bun with soy milk and sprinkle sesame seeds over the tops. Bake for about 20-25 minutes until lightly brown.

Note: I'm sure you could use your favorite bread dough recipe on this. Just let it rise once, then shape your buns and let rise again. The beauty of the "Healthy Bread" dough is once you make it, it's there for the baking when the mood strikes.

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