RITIKA NARULA

Whole Wheat and Fine Semolina Burger Buns

 

Yields1 Serving

Ingredients
 1.5 cups or 189 grams whole wheat flour
 1.5 cups or 236 grams fine semolina/ bairk suji
 ½ tsp rock salt or common salt
 2 tbsp or 30 grams cold butter cut into cubes
 1.5 tbsp or 22.5 ml honey or 2 tsp sweetner of choice
 ½ cup or 125 ml buttermilk/ chaas/ yogurt plus water
 ½ cup plus ¼ cup water
 1 tsp or 4 grams instant yeast
 1 tbsp milk or flour

Direction
1

For bread -
1. In a bowl, take ½ cup warm water add sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.
2. In a bowl, take whole wheat flour, semolina and salt , mix and make a well in the center.
3. Now add 2 tbsp very hot water and add it to buttermilk so it is lukewarm to touch.
4. Pour dissolved yeast and buttermilk water mixture in the well .
5. Using spatula mix the flour from center and then outwards.
6. Add remaining lukewarm water and garlic paste to the dough. Mix well and cover.
7. Let this rest for 10 minutes.
8. Using hand dough attachment of mixer starts kneading the dough.
9. Add in more water or flour mentioned in the notes if required. Knead for 10 minutes.
10. Add 2 tbsp cold cubed butter to the dough and knead again for 10 minutes.
11. The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs.
12. Take the dough out on a floured/oil greased surface and bring it together as a ball by greasing hands with oil. The dough should be soft and pliable.
13. Grease bowl with oil and keep the dough in it and brush oil on top of the ball. Cover with damp cloth and let rest for an hour or an hour and half.
14. On a silicon mat or clean surface, sprinkle whole wheat flour and deflate the dough after first proving.
15. Divide dough into 7 equal portions ( here I have made 113 grams each) .

2

Shaping the bread -
1. Now roll the portions into ball without cracks. Place the balls into parchment paper lined baking tray or tray which is lightly greased with oil . I used burger rings and brush the inside of rings with oil and place the balls inside the rings. Flatten a bit.
2. Brush milk on top of all the buns , cover with damp cloth and let it rest in warm place for 40 minutes.
3. Preheat oven at 190 degree Celsius after 30 minutes.
4. When the burger buns are risen well, Brush the top again with milk. Bake with both rods on for 20 to 25 minutes or till the top is golden brown. Don't over bake.
5. Remove from oven and brush more butter on top .
Let cool completely

3

Note-
1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. In this recipe, I used 1/2 cup buttermilk. 1/2 cup water in yeast and 3/8 cup (1/4 cup plus two tbsp more ) water for dough. But I always keep flour / water handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
4. You can substitute oilve oil for butter too in the recipe.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. Hope this recipe turns out good for you. Thanks once again.

4

Ingredients

Ingredients
 1.5 cups or 189 grams whole wheat flour
 1.5 cups or 236 grams fine semolina/ bairk suji
 ½ tsp rock salt or common salt
 2 tbsp or 30 grams cold butter cut into cubes
 1.5 tbsp or 22.5 ml honey or 2 tsp sweetner of choice
 ½ cup or 125 ml buttermilk/ chaas/ yogurt plus water
 ½ cup plus ¼ cup water
 1 tsp or 4 grams instant yeast
 1 tbsp milk or flour

Directions

Direction
1

For bread -
1. In a bowl, take ½ cup warm water add sweetener to it and mix. Dissolve yeast into it. Cover and keep aside.
2. In a bowl, take whole wheat flour, semolina and salt , mix and make a well in the center.
3. Now add 2 tbsp very hot water and add it to buttermilk so it is lukewarm to touch.
4. Pour dissolved yeast and buttermilk water mixture in the well .
5. Using spatula mix the flour from center and then outwards.
6. Add remaining lukewarm water and garlic paste to the dough. Mix well and cover.
7. Let this rest for 10 minutes.
8. Using hand dough attachment of mixer starts kneading the dough.
9. Add in more water or flour mentioned in the notes if required. Knead for 10 minutes.
10. Add 2 tbsp cold cubed butter to the dough and knead again for 10 minutes.
11. The final dough should be soft but not too sticky. If you are new to baking breads it is better to keep it on a sticker side as this will ensure soft and moist bread after baking. But once you get a hang of it you will know how much water the bread needs.
12. Take the dough out on a floured/oil greased surface and bring it together as a ball by greasing hands with oil. The dough should be soft and pliable.
13. Grease bowl with oil and keep the dough in it and brush oil on top of the ball. Cover with damp cloth and let rest for an hour or an hour and half.
14. On a silicon mat or clean surface, sprinkle whole wheat flour and deflate the dough after first proving.
15. Divide dough into 7 equal portions ( here I have made 113 grams each) .

2

Shaping the bread -
1. Now roll the portions into ball without cracks. Place the balls into parchment paper lined baking tray or tray which is lightly greased with oil . I used burger rings and brush the inside of rings with oil and place the balls inside the rings. Flatten a bit.
2. Brush milk on top of all the buns , cover with damp cloth and let it rest in warm place for 40 minutes.
3. Preheat oven at 190 degree Celsius after 30 minutes.
4. When the burger buns are risen well, Brush the top again with milk. Bake with both rods on for 20 to 25 minutes or till the top is golden brown. Don't over bake.
5. Remove from oven and brush more butter on top .
Let cool completely

3

Note-
1. Actual quantity of water depends on the flour used. You might have to add less or more depending on the flour you use.
2. In this recipe, I used 1/2 cup buttermilk. 1/2 cup water in yeast and 3/8 cup (1/4 cup plus two tbsp more ) water for dough. But I always keep flour / water handy to add in the dough as per the requirement.
3. We want a smooth dough but it should not be too sticky . But I feel it is better to have it on sticker side than drier one as the resultant bread should be moist and juicy.
4. You can substitute oilve oil for butter too in the recipe.
5. Please use fine suji or chiroti rava for the recipe which is finer than the usual rava.
6. Hope this recipe turns out good for you. Thanks once again.

4

Whole Wheat and Fine Semolina Burger Buns

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