this weekend, thanks a Sabbath of complete relax at home, I wanted to challenge themselves on little sandwiches to hamburgers. With sourdough, of course.
The recipe is a perfectly free interpretation of the semi-sweet rolls for the Sisters Similar, but use sourdough instead of yeast and limiting the use of fat (butter is that they put lard).
Also, I replaced the sugar with agave syrup. A little 'simple pleasure for gastronomic experiment, a bit' to minimize the glycemic peak that I proceeded to raise the same evening with Belgian beers and various biological dressings.
Although I had a lot of confidence initially, the result was fantastic. The buns were soft, tasty and highly digestible!
hamburger buns for 100 grams of sourdough refreshed
250 grams of wheat flour organic 00
150 grams of rice flour 50 grams of
3-4 tablespoons soft butter
agave syrup 3 tablespoons sesame seeds (for the dough) + sesame seeds for garnish salt
as usual Mix all ingredients, including sesame seeds ( who also put in the sandwich will taste much more interesting) until the dough is very elastic, soft but not sticky. Baking the dough for about 5-6 hours.
then form small round balls with your hands, wet with little water and spread over generous handfuls of sesame seeds.
Wait a couple of hours and bake in hot oven (180 ° C) for 15-20 minutes, depending on size.
out of the oven as soon as the rolls will be golden surface. The crust, in fact, must be very soft, to enhance the lightness and softness of these sandwiches.
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