I always make buckwheat molasses bread in the winter months and during the times when I would sell homemade breads, buckwheat molasses bread was a surprisingly good seller. I now also make buckwheat molasses hamburger buns during the late summer months because they are so hearty and the buns taste delicious with a freshly grilled hamburger that is smothered with sautéed onions and mushrooms. These hamburger buns can also be used as sandwich buns and taste great when made into bologna sandwiches.

See Also

Easy Refrigerator Rolls

Delicious Burger Recipes

Baking Powder Biscuits for Two

Ingredients

•  
• 1 cup water, room temperature
• 3 tsp active dry yeast
• 1 large egg, lightly beaten
• 1/4 cup lard or shortening
• 1/4 cup molasses
• 3/4 tsp salt
• 1/2 cup buckwheat flour
• 3 cups all-purpose flour, about

• Prep Time: 60 minutes
• Cook Time: 15 minutes

• Total Time: 75 minutes
• Yield: 10 buns

Preparation

1. In a medium bowl, mix water and yeast. Add egg, lard, molasses, and salt. Stir. Add 1/2 cup of buckwheat flour and mix well. Slowly add in the remaining all-purpose flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place the dough into a medium greased bowl. Turn the dough over in the bowl so that the top is also lightly greased. Cover the bowl with a clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
    

1. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into 10 equal pieces. Roll each dough piece into a ball and flatten it into the shape of a hamburger bun. Place on greased baking sheets. Cover and let rise in warm, draft-free place for 20 minutes.
    
2. Bake buns at 400 degrees F for 15 minutes or until the buns are golden brown. Remove buns from sheet and let cool on rack.

Bread Baking Tips:

1. To add sesame or poppy seeds onto the bun tops, brush egg white on bun tops and sprinkle with seeds before placing in the oven.
    
2. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
    
3. You can omit the egg in this recipe and replace it with 1/4 cup water.
    
4. Egg substitute can be used in place of the egg.
    
5. To keep buns soft, store in a plastic bag.
    
6. To freeze, let buns cool completely. Place in plastic freezer bag and freeze for up to 4 weeks.