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Hamburger bun!




Spelled flour

250 grams


40 grams


150 grams

Extra virgin olive oil

20 grams

Fresh brewer's yeast

5 grams

White sugar

10 grams


to taste

Bakery products from Italy

Hamburger bun!

Hamburger bun!

vegan with gluten

ready in

9 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Hamburger bun!

Soft and tasty!

Hamburger bun! step 1

step 1

You can also use other types of flour, I wanted to use the whole spelled for a matter of taste. I used little yeast because I left the dough to rise from morning to evening, if you use the granular one the dose is 1 gr.

Hamburger bun! step 2

step 2

The first thing to do is to cook the potato. Once cooked we pass it in the potato masher and leave to cool. In the bowl we combine all the ingredients and finally the water little by little, the dough will be sticky and soft.

Hamburger bun! step 3

step 3

Let it rise in a lightly oiled bowl. Mine has risen 9 hours, it has to double, as I said it will take a while due to the presence of the potato and the type of flour.

Hamburger bun! step 4

step 4

We turn over on the floured surface, we try not to deflate it too much, we give the round shape and we cut in 4 with a sharp knife with a smooth blade.

Hamburger bun! step 5

step 5

We form our loaves and put them to rest on the pan lined with parchment paper, take care to flour the closure well underneath, so that it does not stick to the baking paper.

Hamburger bun! step 6

step 6

In a hot oven, static at 180 ° for 20 minutes. Let it cool in the grill before cutting and stuffing!

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