UNIQUE & Easy Burger Buns
LACTO OVO — 2 Carb Choices
© 1997 – 2018
Bread Machine Knead - Oven Bake
Excellent Flavor - Easy to make
Updated Recipe Just For No Salt Lifestyle
Diabetic Adaptable — Note Carb Choices
Who doesn't like hamburgers? Lots of lettuce, onion slices, tomato slices even sauteed mushrooms and some of that great low sodium cheddar or Swiss cheese. To carry all those delicious and healthy vegetables we need a great bun. Here it is! Our best yet and easy to make. Enjoy!
Sodium Per Recipe: 210.6 mg
Sodium Per Bun Based on 18 Buns: 11.7 mg
Sodium Per Slice from Three Loavs: 5.13 mg
Makes 18 Buns|
Bread Machine Pan
Lightly oil and flour-dust two baking sheets or use cooking or parchment paper². If making loaves with buns or just loaves, layer three to four loaf pans with parchment paper.
Place egg into small bowl, add 1 tablespoon water and whisk briskly. Set aside for glazing. We want room temp for this glaze.
Kneading, Shaping and Baking
Place Bread Machine Pan ingredients in bread machine pan in order listed. Set machine to dough. Most bread machines kenad for 20 to 25 minutes. Once that cycle if finished remove dough. Do not let it rise in the machine.
This is When It Becomes a Unique Recipe. Follow instructions. It really works wonders!
Loaves Instead of Buns?Roll out onto lightly floured board. Press down gently half way. This will seem like a "heavy" dough so press has hard as you can with even weight from both hands. (We aren't done yet. More pressing and shaping to be accomplished.) If you want buns, follow instructions below. If you want loaves then press down shaping the dough into a rectangle where you can convert it into three, possibly four loaves (depends on size of loaf you want). Place these in parchment papered loaf pans, glaze them with the egg/water mix and let rise in your oven or ovens where you want to bake them, warmed to at least 75° F but no more than 90° F. Let rise for one-hour. They won't rise much. But you need the hour. At the hour mark, turn oven on to 375° F. Now comes the amazing part. The dough will begin to rise to full loaf size within the first ten-minutes and bake evenly after a 20 to 25-minute session. Don't let tops get too dark, a nice golden brown will prove them fully baked. You can snap the top with your finger. If it sounds hollow, the bread is done. Or use a long bamboo skewer and push it through to the middle of the loaf. If it comes out sticky it needs another 3 to 5 minutes. If it's dry, it's done.
With dough pressed or rolled gently down to ½ to ¾" thick (a measured ¾" is perfect), cut rings out with a muffin ring and set on baking sheet. You should get about 18 - 24 buns for the whole recipe. If you have a convection oven you may bake two racks at the same time, but it will take an additional five plus minutes We have a double oven and that makes it much simpler. Baste buns all over with the egg batter and then sprinkle generously with sesame seeds.
Place into warmed or proof temperature oven for an hour, uncovered, or place in warm spot in your home lightly covered with lightly flour dusted cloth and let rise for about one-hour. The won't rise much, but that's what we're looking for.
If rising in oven, then when ready turn convection oven to 365° F. If baking in single non convection oven then you'll have to bake just one batch at a time. Bake the first batch by place or leaving in oven on center rack and turn ove to 375&ded; F. Bake for about 20-minutes or until golden brown. Ovens are different so keep an eye on the first batch. Remove first batch when done and bake the next sheet for about 18-minutes or until golden brown. They will rise at this higher heat to bun sizes that may surprise you. Preheat oven to 375° F and bake on middle rack, one baking sheet at a time for about 20 to 25 minutes. If you want to bake both at the same time in one oven then set the racks apart, one lower than the other. The top rack will be done before the bottom. Keep an eye on the top rack because they may take only 15 minutes or so.
¹ Splenda and all other sugar substitutes cause blood glucose to rise higher than sugar does.
²If making loaves for sandwich bread, oil and flour dust two 10" pans and cut dough in half. Form for loaf pans by pulling toward you and folding under a couple of times, making the length the same as the bread pans. After dough is formed in pans, brush egg liberally over entire exposed area of dough with a basting brush. Place each into a bread pan and set into your oven set on "proof." If you don't have a proof button, turn oven to 300° F for 1 minute for gas oven, one and a half minutes for electric. Turn off. Spread egg and sesame seeds on top as instructed above. Let rise in the oven or a warm spot for about an hour before baking. Bake at 375° F for about a half hour or until crust is hollow. You may also leave the loaves in the oven you are proofing in and turn the oven on to 425° F. Your bread will rise a bit more and the bread will cook in just about the same time. Keep an eye on it after the first 20 minutes. Check for hollow sound or nice golden brown top.
Nutrient Data Per Bun (18):
Calories: 163.3, Protein: 6.071 g, Carbohydrate: 31.7 g, Dietary Fiber: 1.373 g, Total Sugars: 1.626 g, Total Fat: 1.076 g, Saturated Fat: .264 g, Monounsaturated Fat: .309 g, Polyunsaturated Fat: .25 g, Cholesterol: 26.3 mg, Trans Fatty Acids: 0 g, Total Omega-3 FA: .014 g, Total Omega-6 FA: .009 g, Iron: 1.936 mg, Potassium: 80.7 mg, Sodium: 11.7 mg, Vitamin K: .134 mcg, Vitamin B12: .081 mcg
Nutrient Data Per Slice From 3-Loaves:, Calories: 70 , Protein: 2.602 g, Carbohydrate: 13.6 g, Dietary Fiber: .588 g, Total Sugars: .697 g, Total Fat: .461 g, Saturated Fat: .113 g, Monounsaturated Fat: .133 g, Polyunsaturated Fat: .107 g, Cholesterol: 11.3 mg, Trans Fatty Acids: 0 g, Total Omega-3 FA: .006 g, Total Omega-6 FA: .004 g, Iron: .83 mg, Potassium: 34.6 mg, Sodium: 5.013 mg, Vitamin K: .058 mcg, Vitamin B12: .035 mcg [Back to Top]