I recently wanted to make some veggie burgers and planned to serve them on whole grain rolls. Although they do sell hamburger buns here in Italy, they are white buns, and I find them very dry and boring, so my only option was to make my own whole grain ones. I have had a favorite Kaiser roll recipe that I have used to make delicious hamburger buns many times so I decided to simply adapt this recipe using whole grain flour. I chose to use both white wheat flour as well as some farro flour which turned out great. You can use all white wheat flour if you prefer, although the farro does add a delicious, subtle nutty flavor. These buns also make great panini rolls and we enjoyed the leftover rolls the next day stuffed with grilled eggplant slices, tomato, and mozzarella cheese.
You can make these rolls as large or as small as you like. I find if I divide the recipe into 10 rolls it makes the perfect size for 4 to 5 ounce burgers. I love to top my rolls with a mixed seed blend that I buy at King Arthur flour. It also is great for bagels and loaves of artisan bread. The only yeast I use for my bread baking is SAS Instant yeast. It can be mixed dry in with the other ingredients, and has always worked extremely well for me.
Deborah Mele 2014
- 2 Cups White Wheat Flour
- 2 Cups Whole Grain Farro Flour
- 2 Teaspoon Instant Yeast
- 1 Teaspoon Salt
- 1 Tablespoon Molasses
- 1 Tablespoon Olive Oil
- 2 Eggs, Beaten
- 1 1/4 - 1 1/2 Cups Warm Water (Approximate)
- 1 Egg, Beaten
- Mixed Seed Topping - See Notes Above (or Sesame Seeds)
- Combine the flour, yeast, and salt in a large bowl.
- In a small bowl, beat together the molasses, oil, and eggs.
- Dump the egg mixture into the bowl with the flour, along with just over a cup of warm water.
- Mix with a large wooden spoon until the mixture comes together, drizzling in just a little additional water as needed.
- Once the mixture comes together as a shaggy dough, dump it onto a lightly floured surface and knead by hand until it is smooth, about 6 to 7 minutes.
- Place the dough in a large lightly oiled bowl, cover with plastic wrap, and let rise until doubled in a warm spot in your kitchen, about 1 to 1 1/2 hours.
- Divide the dough and shape into rolls. I create 8 inch ropes and then tie them into knots.
- Place the rolls on parchment covered baking sheets and cover with kitchen towels. Let the rolls rest for 30 minutes. Preheat oven to 400 degrees F.
- Lightly brush the tops of the rolls with the beaten egg mixture, then sprinkle generously with the seed blend or sesame seeds.
- Bake the rolls for 20 to 25 minutes, or until they reach an internal temperature of 190 degrees F.
- Cool to room temperature on a wire rack before using.