Rye Burger Buns

Posted on April 2, 2009 by Sandra

I love Rye Buns and have tried so many recipes for these over the years. I wish I could find the “perfect ” one. I want one that is fluffy and dark. Do you have one to share with me?

Rye Buns Recipe  April 2,2009

This one was one of the better ones but still too heavy. Not bad though. I made double recipe and froze them after wrapping in plastic wrap and then put into a ziploc bag. They keep for a long time.

 

Here they are rising. I was getting worried because they wouldn’t stop.

 

I tried using different things to show how big they ended up to be. This is my kitchen measuring thingy (just another technical term). Yes, I could have said “Ruler” but this thing does so much more than measure.

See… they were 5 inches wide. When you make them, only make 24 even if they look real small.

 

I wish they weren’t so dense. I NEED a light fluffy bun recipe but there doesn’t seem to be one for me.

 

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Rye Burger Buns  
 
Recipe Type: Bread / Buns
I used my Kitchen Aid mixer and it was so easy. Two ways of making them and my notes are below for both. If a lighter rye dough is desired, reduce the amount of rye flour to 2 cups and increase the white flour to 3½ cups.
Ingredients
  • 2 pkgs. dry yeast ( about 5 ½ teaspoons)
  • 1 ½ C. lukewarm water
  • ¼ C. molasses (oops I used 1/3
  • 1/3 C. sugar
  • 1 tsp. salt
  • 2 TB butter or soft shortening oops used 2 1/2
  • 2 ½ C. rye flour* ( notes… I used 3 rye
  • 2 ½ to 3 C. white flour 2 white maybe 2 ½ when done
  • 1 TB or more Caraway seed (optional)
Instructions
  1. Directions
  2. In mixing bowl, dissolve yeast in moderately warm water. Make sure its not too hot so it won’t kill the yeast.
  3. Wait for it to bubble.Then stir in molasses, sugar, salt, shortening (Butter 2 TBS), and caraway seed. Mix in Rye flour until smooth. Mix in white flour. Now you see why I used my kitchen aid.
  4. Turn out onto lightly floured board, knead and let rise. All I did was put in oiled bowl to rise covered with plastic wrap. Put in warm oven with light on.
  5. Punch down and let rise a 2 nd time, for about 1 hour. Punch down and shape into burger buns. Small…small….small…. they really do grow. LOL
  6. Put in oven at 400 for about 12 minutes
  7. OR…..
  8. Divide into 2 parts. Roll each part into a 12 x 8 rectangle. Cut each rectangle into 6 squares, then cut each square in half diagonally, making 12 triangular buns from each rectangle.
  9. Place 1 inch apart on greased baking sheets; let rise until double in bulk, about 1 hour.
  10. Heat oven to 400. Bake about 10 minutes, or until browned.
  11. Makes 24 buns.
  12. My burger buns were so much easier. I will continue to make them that way.
 
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