I have to get smarter than my kids. The thing is Luke is such a picky eater and because of this probably has nutrition issues. One of the things he hates most are beans. Really, cause he's half Mexican and liking beans should be a given. But, not for Luke. He gags every time he see's them on his plate and that usually leads to vomit all over the dinner table. Call me a mean mom but, I still make him eat them. Tonight I decided I wanted to make beans but didn't want to have a melt down from Luke. Let me say it out loud, "I love the internet and google!" Guess what I found, that's right buns with beans! They turned out so good and other than a little time they were so easy to make. Good-bye prepackaged hamburger buns!
Homemade White Bean Hamburger Buns
4 c. hot water
1/3 c. powdered milk--or 2 c. hot water and 2 c. warmed milk instead of the above 4 c. water & dry milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted
Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy. Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.
1 c. pureed white beans
1 c. white bean flour (I only used one because I didn't want the bean flavor too strong-you of course could add more white or wheat flour instead)
2 1/2 c. whole wheat flour (or all white flour)
7-8 c. white flour
1 T. salt
2 egg yolks, beaten + 1 T. water (for brushing the tops of the buns)
Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. The amount of flour you will need will vary depending on which type of flour your use (wheat flour you always need a little less). You want the dough to be a soft and smooth texture. Knead the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size.
Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.
4 c. hot water
1/3 c. powdered milk--or 2 c. hot water and 2 c. warmed milk instead of the above 4 c. water & dry milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted
Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy. Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.
1 c. pureed white beans
1 c. white bean flour (I only used one because I didn't want the bean flavor too strong-you of course could add more white or wheat flour instead)
2 1/2 c. whole wheat flour (or all white flour)
7-8 c. white flour
1 T. salt
2 egg yolks, beaten + 1 T. water (for brushing the tops of the buns)
Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. The amount of flour you will need will vary depending on which type of flour your use (wheat flour you always need a little less). You want the dough to be a soft and smooth texture. Knead the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size.
Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.
After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolks and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
*I didn't have any wheat or bean flour so I use all white flour.
*I halved the recipe and it turned out just fine.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolks and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
*I didn't have any wheat or bean flour so I use all white flour. *I outsmarted Luke! He ate beans and loved them!!!!
