Serious Eats: Recipes

Bread Baking: Light Rye Buns

[Photograph: Donna Currie]

When I was growing up, there were a couple local places that served burgers on rye buns. Not dark and hearty rye, like you'd use for a patty melt, but a light and fluffy burger bun with a subtle rye flavor. And when I say subtle, let's just say that it took me quite a while to figure out the the buns had rye in them.

OK, I was just a kid, but I knew rye bread—the serious seedy rye—and these buns weren't that serious and the rye wasn't that obvious. It was just an extra nuance that made those burgers different from all the other places.

Rye buns must not be popular, given that I've never seen them sold anywhere. But why not? Besides using them for burgers, buns are great for sandwiches of all types. And a little bit of rye makes them a lot more interesting.

This recipe uses a medium rye flour, but you can certainly use any type of rye you have available. And since I wanted these buns to be light and fluffy, I used one of my favorite secret ingredients - mashed potato flakes. If you don't have the flakes, skip them and increase the bread flour a bit to make up the difference. An extra 1/4 cup of flour should be fine, and add more if you need it during kneading.

Light Rye Buns

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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