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Roasted BBQ Bun

Want to optimize your homemade Burger? Try these buns! You won't regret! The roasted flavour enhances your burger even more! Make sure you let the dough rise long enough so you don't end up with some heavy pounding breads like my first attempt. You want more than Burgers? No problem! Try these with Pulled Pork, Breakfast, Grilled Zucchini Soup, Cheese and wine, Mussels, ...
Course broden, Brood, Broodje
Cuisine zuid afrikaans
Keyword barbecue, bbq, broodje, direct grillen, eenvoudig, gegrild, gemakkelijk, kamado, pistolet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 personen

Ingredients

  • 400 gr Flour
  • 3,5 gr Salt
  • 2,5 gr Sugar
  • 4 gr Dry Yeast
  • 11 gr Olive Oil
  • 250 gr Lukewarm Water

Instructions

  • To make these delicious Roasted BBQ buns, you start by activating the yeast in 50gr. lukewarm water for about 10 minutes.
  • Now the yeast is activating, set up your BBQ at +- 150°C. For this recipe we're going to cook over direct fire.
  • While the fire is getting the right temperature, put the flour, sugar and salt in a large bowl. I start with the salt to make sure the yeast won't be killed. Actually it's not necessary since the yeast is activated but you never know.
  • Make a little hole in the middle of the flour and pour in the olive oil.
  • Now you can start mixing the ingredients by hand or use a machine. Since I got a really nice machine for our 5th wedding anniversary I could keep my hands clean. When using a machine make sure you use slow speed.
  • While kneading the dough gradually pour in the water. The activated yeast water first. The dough is ready when you end up with a elastic soft dough.
  • Next step: pour some flour or oil in a bowl to prevent sticking, put in the dough and cover it up with foil. Put the bowl in a warm place with stable temperature. This step is done when the dough is doubled and keeps it's form after poking (meaning the dough won't rebound). It takes about a half hour to get there.
  • Now the dough is ready you knead it for a last time and divide the dough in equal parts. I made six buns.
  • Form the dough into equal balls and flatten them before putting them on the oiled grid. I did it on the grid after I had placed them all in the BBQ. That was not the best idea since they rise on the grid and I was a little too slow so I pushed out some air. This way they were a bit heavy first time I made them.
  • When they're getting a nice colour at the bottom and some grillmarks start to appear, it's flipping time.
  • Once the Buns sound hollow and are nicely tinted they're ready!
  • You can serve them cold or lukewarm with your favorite meal! Here's the result:

Notes

All credits for this recipe go out to Mac from Mac's BBQ Pit. A wonderful dutch BBQ Blog. Please take a visit to his site and comment or give him the support he deserves. You should also check out his homemade dry aging machine!
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