Multi-Seed Hamburger Buns

From the Bakers at King Arthur Flour

Makes 12 buns

These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives you some flexibility. You can start them one day and bake them the next morning or start them before you head off for the day and finish them just before your cookout.br

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• 1/2 cup sesame seeds
• 1/4 cup poppy seeds
• 1/4 cup flax seeds
• 2 Tbsp caraway seeds
• 1 Tbsp dry yeast
• 2 cups warm water
• 2 Tbsp honey
• 1 1/2 tsp salt
• 2 Tbsp vegetable shortening
• 5 cups (approximately) King Arthur Unbleached All-Purpose Flour
• Vegetable oil

brDirections:br

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1. Place the sesame seeds, poppy seeds, flax seeds, and caraway seeds in a skillet. Cook over medium-low heat, stirring often, until the sesame seeds have turned golden brown. This takes about 10 minutes. Remove from the heat and cool.
2. In a large bowl, stir yeast into water to soften. Add honey, salt, shortening, cooled seeds, and 2 cups flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.
3. Knead, adding flour as necessary, until you have a smooth, elastic dough. Leave dough on work surface. Cover with a towel and let rest for 10 minutes.
4. Divide the dough into 12 equal pieces. Shape each piece into a ball. Cover the balls with a towel and let rest for 5 minutes.
5. Flatten each ball into a 3-1/2-inch circle. Make them slightly concave in the center. Place 1/2 inch apart on a well-greased baking sheet. Brush the tops lightly with vegetable oil, and lay a piece of plastic wrap over the buns. Cover the wrap with a cloth towel. Refrigerate for 12 to 24 hours.
6. Twenty minutes before baking, remove the buns from the refrigerator and let sit, covered, at room temperature.
7. Bake in a preheated 400°F oven for 20 minutes, or until done. Immediately remove buns from baking sheet and cool on a rack.

brThis recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.