Wholewheat slider buns

Last week we had a big party celebrating the Norwegian constitution day, 17th of may. The serving was buffet style and everything was made in advance. One of the dishes was hamburger sliders (small burgers) and wholewheat burger buns. Buying burger buns where we live that doesn't have the consistency of a sponge is almost impossible so those I had to make from scratch. This might sound hard but it is really quite easy.

Ingredients;

1 1/2 cup water

10 grams instant or other active dry yeast

1 tsp salt

1 tbsp oil

50 grams fine wholemeal rye

190 grams fine whole wheat

250 grams bread flour 

Combine the dry ingredients in a bowl and add the water (lukewarm) and oil. If using a mixer use the dough hook and add half the water and the oil first while the mixer is running. Gradually add the rest of the water. Continue running the mixer for about 5 to 6 minutes. 

Cover the bowl with plastic foil and a towel and let stand in room temperature for approx. 45 minutes while the dough is rising to about double size.

Remove the dough from the bowl and onto a floured work surface. 

Roll the dough flat with a rolling pin to approximately 3/4 inch and cut out rounds with a cookie cutter (or a cup if you don't have a cookie cutter the right size). Add the burger buns to a baking sheet covered with parchment paper then cover the buns and let stand covered for another 45 minutes in room temperature.

Spray the buns with water and bake in the oven at 392 F for about 10-15 minutes depending on your oven.

Happy Hamburger!