Yesterday I made honey wheat hamburger buns. My idea was to make meat loaf burgers on homemade buns.
The dough on the left and the final product on the right.
They look pretty good in the picture but they tasted terrible and were too heavy and dense. While the dough was rising I wasn’t getting the yeasty dough smell…if you know what I mean. While they were baking I still wasn’t getting that smell of fresh bread baking.
When I took them out of the oven I noted how heavy they were. After I cooled them down, I tasted a smaller one that I made (I always make a sampler) and it had a metallic/chemical taste and smell to it.
I don’t know if it was the flour or the honey. I know that the flour isn’t expired. I keep wheat flour in the freezer in a container as it will go rancid quickly if not.
I just don’t know what went wrong.
“On your way home from work can you stop and pick up some hamburger buns?”