I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END

Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns

INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO