Author Notes
Adding a bit of chickpea (garbanzo) flour to your bread or rolls adds a subtle nutty dimension, extra protein, and creates a nice color. Though not necessary, adding some wheat gluten will ensure a nice light texture. This is a recipe that evolved from my bread machine days,using the Whole Wheat Hamburger and Hot Dog Buns from Linda Rehberg and Lois Conway's "Bread Machine Magic Book of Helpful Hints". I've quit using the bread machine, as I didn't like the crusts from the non-stick pan, and there was no "hands on" satisfaction. In addition to adding chickpea flour and gluten, I've replaced the shortening (since we all should aviod shortening like the plague!), dropped the whole wheat flour, and adaped the mixing method of Beatrice Ojankangas, whose "Whole Grain Breads by Machine or Hand" I'd recommend to anyone interested in baking bread. They're really not much trouble, and will make your sandwich or burger, however you cook it, with whatever toppings you like, much, much better. —SallyCan
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Ingredients
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1 cup
warm water, between 105 & 115 degrees (use your thermometer!)
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1
egg, at room temperature
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2 1/2 cups
high gluten (bread) flour
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1/2 cup
chickpea (garbanzo) flour
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1 teaspoon
wheat gluten
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1/2 teaspoon
salt
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1/4 cup
softened butter (or a combination of butter and canola/vegetable oil; butter & lard; just lard; or 3 T oil)
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1/4 cup
sugar
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1 tablespoon
yeast
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1
egg, beaten with a teaspoon of water, milk, or cream (optional, for topping)
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1/4 cup
sesamie seeds, poppy seeds, onion flakes, or a mix (optional)
Directions
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Warm mixing bowl by running it under hot water. Pour water into bowl, and sugar and salt. Sprinkle the yeast on top and let it stand for 5 minutes, until yeast starts to bubble.
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Add egg, butter, chickpea flour, gluten. Beat well.
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Slowly add half of the bread flour and beat until a soft dough forms, either by hand or with a mixer & dough hook. Cover and let stand for 15 minutes.
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If you're working the dough by hand, turn it out onto a floured board, and knead, adding remaining flour as necessary until it becomes smooth and springy, about 5 minutes. If you're using a mixer, knead it with the dough hook at medium to high speed, adding the remaining flour a tablespoon or two at a time, until the dough pulls away from the bowl and is smooth and springy, but soft to the touch.
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If mixing by hand, return dough to cleaned bowl, cover with a cloth. If using a mixer, remove dough hook and cover with a cloth. Let rise in a warm, draft free location, for an hour to and hour and a half, until doubled.
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Gently turn dough out onto floured board. With a sharp knife, cut the dough into 10 pieces. I just cut it like a pie. Gently form rolls and place on greased baking sheets, leaving plenty of space around them. Press them gently to form a nice, flat shape. They should be about 1/2" thick.
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Cover with cloth, and let rise in a warm, draft free space for about 20 minutes until almost doubled. Preheat oven to 375.
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Optional: brush risen rolls lightly with egg wash and sprinkle with seeds or onion flakes, and sprinkle with a tiny bit of kosher or sea salt.
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Bake 8 - 12 minutes, rotating pans after about 4 minutes. Watch them closely, as they brown up quickly, and remove when they're golden brown. Remove from oven and cool on racks. With a bread knife, slice buns in half.
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These will keep for a day or two, and freeze well. Recipe can be doubled or halved (use 1 egg, but a bit less water).
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