Hamburger buns

The farms Rise, Rølia, Bjerkem and Grandan Midtre in Innherred have joined forces to grow, mill and sell organic ancient grains – old grain varieties with unsurpassed quality and nutritional value. A valuable addition to the diet, mixed with sound farmer's wisdom and love of nature. The recipe is taken from the Norwegian Information Office for Bread and Grain (Opplysningskontoret for brød og korn).

Approach

1

Warm the milk until it's lukewarm (no more than 37 degrees) and crumble in the yeast until dissolved. Add sugar, salt, oil and wheat flour. Knead the dough well by hand or with a stand mixer. When the dough is almost done kneading, add finely chopped herbs if desired. The dough is done kneading when it's smooth and pulls away from the sides of the bowl.
2

Cover the mixing bowl with plastic wrap or a cloth, and let the dough rise until doubled in size.
3

Knead the dough lightly, and roll it into an even log that's divided into eight equal parts. Roll into smooth, round buns for hamburger buns.
4

Place the buns you've rolled with good spacing on parchment paper on a baking tray. Flatten the buns slightly. Cover the buns with a cloth and let them rise until almost double in size.
5

Brush with water and bake the buns in the middle of the oven at 225 degrees for 10–15 minutes until light brown. Cool on a wire rack. You can sprinkle sesame seeds over them before putting them in the oven, if you like.