Rye buns

These buns are a true delight! Based on a recipe from “Brontë at Home: baking from the Scandi Kitchen” by Brontë Aurell, they come together like a dream, are great for any type of sandwich, have a lightness about them yet are sturdy enough to hold up to the juiciest grilled burger (which Steve’s tend to be!).

We’ve discovered that they’re great with most any sandwich you can dream up - one of our favorites is thinly sliced dried beef from our local Kingma’s market (no not the stuff you buy in packages in the cold meat section) with crisp lettuce and a schmear of mayo - yum! And a bit of cheddar never hurt either!!

Here’s an interesting bit of trivia: in Aurell’s book she mentions these buns are especially good for Biff Lindström. Now what in the world is that I ask? Biff is the Swedish word for beef and, as it turns out, there’s a Swedish specialty named after one Henrik Lindström, a prominent industrialist back in the 1800s. It’s a fried burger made with ground beef, egg, onion, pickled beetroot and a bit of its juice, capers, seasonings (salt and pepper) and optional chopped chives. Hmmm . . . . not being a beet fan, I’m not sure I’ll go for that one, but you might like it - you never know!

Even though they’re called rye buns and contain dark rye flour, these buns have only the teensiest hint of rye flavor. That’s neither good nor bad, just a simple observation.

For this project I used Bob’s Red Mill, a line of wonderful flours readily available at local markets around here. While I’m a big fan of King Arthur Flour’s range of products and can buy the standards (i.e. all purpose, bread, whole wheat, white whole wheat, self rising and even the sprouted wheat) at the grocery store, their specialty flours have to be ordered from the company which obviously requires some planning ahead. Cue Bob’s - yes!

The range of rye flours available go from white/light rye, medium rye, dark rye and pumpernickel. Here’s a great overview of rye from King Arthur Flour. Since rye flour doesn’t contain as much gluten as its wheat flour counterparts, for a better rise and lighter texture it’s best to combine it with all purpose. Using all rye flour makes for a dense loaf, plus the larger percentage of rye you use in your bread, the slower the rise.

No matter - this recipe works. You can accomplish it in a morning or afternoon and have fresh buns for supper. What’s not to like. Here’s the link to the recipe in PDF form.

I use instant yeast as my go to dried yeast. It doesn’t require jump starting in tepid liquid like active dry does, however, if you’re proceeding with the recipe to complete that day, it’s doesn’t hurt to give the instant yeast a little bath in the warm liquid - gets it going just a tad faster.

In the bowl of a stand mixer fitted with the dough hook, mix 10 g / ~3 teaspoons instant yeast with 160 ml (2/3 cup) EACH of tepid water and whole milk. Let stand 10-15 minutes to become frothy. Add 50 g (1/4 cup) light brown sugar and mix until dissolved.

Have 200 g (1.5 cups) dark rye flour and 390 g (3 cups) of white bread flour at the ready, as well as 1.5 teaspoons salt, 1 large egg, 84 g (6 tablespoons) softened unsalted butter.

On low speed add the rye flour to the yeast/milk mixture along with the salt, then the egg and butter. Increase speed to medium low and start adding the bread flour. You may not need all of it. Continue to mix for about 5 minutes.

You’re looking for a slightly sticky dough that’s pulling away from the sides of the bowl. FYI - I did end up using all of the bread flour.

Place dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place about an hour until doubled.

Before the first rise

After the rise

Turn the dough out on a lightly floured work surface, gently knead to form a log that you will then divide into your chosen sizes.

Note: the recipe yield will vary depending on the size you wish to make. For example, if making 9 buns (as the base recipe suggests), each one comes in at a hefty 122 g (4.25 ounces) which is a bit too generous methinks. For my first batch I chose 85 g (3 ounces) which gave me a yield of 13 buns, but since Mr. Steve prefers his burger buns a little larger, my second go-around yielded 11 buns at ~100g each.

Into the slider thing? Make them even smaller!

Shape each piece into a nice boule, place on a parchment lined sheet pan, cover with a damp towel or a lightly oiled piece of plastic wrap and give them a second rise for about 1/2 hour.

Meanwhile heat your oven to 350ºF. Brush lightly with egg wash and sprinkle sesame seeds (white or black or both) on top (or any seed mixture you like).

Ms. Aurell suggests moisture in the oven during baking. Place the sheet pan of buns onto the middle rack and place a shallow heat proof pan with a cup or so of hot water onto the bottom rack. Bake about 13-15 minutes until golden and sound hollow when tapped on the bottom.

Great buns!!

So far we’ve had grilled burgers on these babies twice and a couple of different sandwiches. Definitely a keeper. Give ‘em a try - you won’t be sorry.