Smoked paprika hamburger buns are soft, fragrant, and tasty. The recipe is the same as always, but I’ve made a few tweaks: this time, I chose type 1 flour and flavored the dough with smoked paprika and turmeric. Beautiful, colorful, tasty, paprika hamburger buns are perfect for holding delicious veggie and non-veggie burgers. If you love spices, you must try them.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 4 buns of 3.5 oz
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz Manitoba flour
- 3.5 oz type 1 flour
- 0.5 oz sugar
- 0.55 cups water
- 1.7 tbsps rice oil (or other oil of choice)
- 1 tsp salt
- 0.2 oz fresh yeast
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tbsp milk (for brushing)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Baking sheet
- 1 Kitchen brush
Steps
In the mixer bowl, add the water and yeast. Turn on the machine and let the yeast dissolve. Add both flours, smoked paprika, turmeric, sugar, salt, and oil, and work the dough with the hook until you get a smooth, soft, and homogeneous dough.
Transfer the dough to a slightly floured bowl, cover it with plastic wrap, and let it rise for 3/4 hours (it should double in size).
After resting, return the dough to the work surface, weigh it, and divide it into eight 3.5 oz portions. Form the buns and place them on a baking sheet lined with parchment paper, well-spaced, cover them, and let rise for one hour.
Preheat the oven to 350 °F, brush the buns with milk, and bake for 10/15 minutes (depends on the oven). Let them cool on a rack before serving.
Notes
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