Sunday, June 24, 2012

Tango Brew Buns!

I needed a decent burger bun for a YouTube burger contest hosted by Ballistic BBQ. I found a recipe for a beer bun that sounded pretty darn good so I did a little adapting and came up with this. Guinness gets these burger buns off to a great start!

2 tsp yeast
1/4 cup warm water

2 Tbsp Agave Nectar
1/4 cup Olive Oil
1 Bottle Guinness / room temp and flat
3 Cups Whole Wheat Flour (plus more, if necessary)
1 1/2 cup All-Purpose Flour
1 TBS Non-Diastatic Malt Powder (optional but oh so good)
1/2 tsp Salt
Pinch Sugar
1 tsp Tango Spice Southwest Sunset

1 egg
Sesame seeds, Poppy seeds, Flax seeds or rolled oats, for topping

Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes.

Add agave nectar, oil, and Guinness. Add dry ingredients mix by hand until well combined.

After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. 
Turn dough out onto a floured surface and divide in half.

From one half I formed 3 buns and from the other half I formed two buns. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.

The three smaller buns turned out to be the standard size roll, the larger two are just under twice the size.

Preheat oven to 375. Whisk the egg with 1 TBS warm water.

Brush the buns with the egg wash and sprinkle with seeds or oats, or both.

Bake for 15-20 minutes, until browned. 

Remove from oven and transfer to a rack to cool completely before slicing.

These rolls were amazing!

As Always, Thank You For Reading!

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