There aren’t many things that are as appealing as dusting off the grill as soon as the first hint of spring hits. Standing at the grill, a spatula in one hand and an ice cold Shiner in the other… aaaah, the good old days. Now it’s standing at the grill, awkwardly juggling a baby and the meat thermometer and wondering where you left your beer. The joys of being a grown up!
Hamburger bun recipes spin through a revolving door around here. One is good, the next is better, and then I find one that I like even more. The Foodie Groom wonders why I don’t just spend $3 and pick up a package of buns when I’m out shopping. And when I’m scraping sticky dough off of the kitchen island and from in between my fingers, I wonder the exact same thing.
These burger buns are our new favorite. There is a slight hint of sweetness and the texture is sturdy enough to stand up to a thick & juicy burger – but not so stiff that you wear out your jaw from endless chewing. A worthy recipe for which to sacrifice an otherwise perfectly good beer.
Shiner Bock Hamburger Buns
Shiner and honey make an ordinary hamburger bun extraordinary.
- 2 tsp (or 1 pkg) yeast
- 1/4 cup warm water
- 2 Tbsp honey
- 1/4 cup olive oil
- 1 bottle Shiner Bock, room temp and flat (or your fave dark beer)
- 3 cups whole wheat flour (plus more, if necessary)
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
- 1 egg
- Sesame seeds rolled oats, for garnish
- Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the dough hook and let sit for 10 minutes.
- Add honey, oil, and Shiner. Add dry ingredients and turn mixer to low.
- After the dough is mixed well, turn to medium speed and knead for 5-7 minutes (adding additional whole wheat flour 2 Tbsp at a time if necessary) until sides of the bowl are cleaned and the dough is smooth and elastic.
- Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Turn dough out onto a floured surface and divide in half.
- Form 6 buns from each half. Place buns 1/2 inch apart on a lined baking sheet and cover with oiled plastic wrap. Let rise for 45 minutes.
- Preheat oven to 350. Whisk the egg with 1 Tbsp warm water.
- Brush the buns with the egg wash and sprinkle with sesame seeds or rolled oats.
- Bake for 15-20 minutes, until browned. Remove from oven and transfer to a rack to cool completely before slicing.
Yields: 12 servings
Estimated time: 3 hours