KAMUT® White Rich Hamburger Bun Formulation

A great versatile hamburger bun dough makes fantastic loaves of bread, pizza crusts, and buns. That’s why we love this formula. It can be used in many of your bakery applications. You can use our regular Organic All-Purpose flour in this formulation as well. These buns freeze beautifully for making ahead.

Procedure:

For the sponge:

• In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

For the Dough:

• Add the water, butter, brown sugar, and eggs, mixing until well combined.
  Whisk together the remaining flour and salt before adding to the liquid ingredients.
• Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball but will probably still be sticking to the bottom of the bowl.
• Lightly grease the mixing bowl or a large (5-gallon bucket) measure, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.

Production:

• Prepare five full sheet pans by lining them with parchment.
• Gently deflate the dough. Divide it into 128 equal (2 oz pieces). Round each piece into a smooth ball. Space the buns on the pan 5 X 5.
• Proof in 50% hydration at 90 degrees about 1 hour.
• Toward the end of the rising time, preheat the oven to 350°F. Lightly brush rolls with an egg white wash (equal parts egg white and water).
• Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. Brush with additional melted butter after baking if desired.
• Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.
• Store leftovers, well wrapped, at room temperature for several days; freeze for more extended storage.