Serious Eats: Recipes
Bread Baking: Light Rye Burger Buns
Years ago, we used to go to a restaurant that was famous for its burgers. The buns had just a touch of rye in them. Not a lot—most people couldn't even figure out what was different about them. Just that they were different. But of course, bread geek that I was, I knew the secret.
In this recreation of those buns, I used just a bit of regular rye flour and quite a bit of white rye flour. White rye is much lighter in color so the buns don't look obviously rye. The flavor is also more delicate too. If you don't have white rye flour, you can use any other rye flour. The color won't be the same and you might need to adjust the amount of liquid, but the buns will turn out just fine.
This dough is soft, and like most rye doughs, it's sticky. You'll need to flour your work surface to knead it, but don't get too carried away adding flour—it should be a soft dough, not a dense one.
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. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.