I came upon this recipe while browsing The Fresh Loaf website looking for tips on how to make hamburger buns. There I found a great article, complete with comments, that had lots of information plus a recipe for Moomie’s Famous Burger Buns.
The recipe was first posted many years ago by Ellen Dorsey on the King Arthur Baking Circle. Since then it has become sort of an Internet sensation. If you google “Moomie’s famous buns” you will find it is a very popular recipe with all sorts of variations. Ellen has posted the recipe on her own website, which is the one I used – with my own modifications, of course! I decided to make ours using half whole wheat flour and half unbleached flour. After all that research, I was ready to get cooking.
First, I got out the bread machine, which hadn’t been used much lately (I even had to have my wife help find it). I used it to mix and proof the dough, which made that part of the process pretty much painless. I put the ingredients in the machine, pressed the start button, and 90 minutes later I had hamburger dough ready for shaping.
I took the dough out of the machine, and measured it into 12 equal size pieces (in this case they weighed 75g each). I shaped them into balls, much like I would for making dinner rolls, then I put them on a greased half baking sheet. I covered them and let them rest for about 20 minutes. Then I flattened them down into bun shapes. The resting step made it much easier to work with the dough.
Next I covered them and let them rise for 45 minutes. After rising, I uncovered them and brushed half the buns with an egg white/water mixture, then sprinkled on sesame seeds. I baked them in a preheated 375F oven for about 15 minutes, until golden brown.
The buns turned out wonderful. The texture was nice and light, with a great whole wheat taste. We used them for hamburgers, then put the leftovers in the freezer. We won’t have to make buns again for a while, but next time I do, I will definitely use this recipe again.
Here’s my version of Moomie’s Famous Hamburger Buns. Feel free to experiment with other flours and ingredients – this recipe is pretty versatile.