Guess I could list the recipe here too. I posted it in a 4th of july thread in beginners forum. These should give you the fix you need...
*Spent grain pretzel buns*
** Makes 12 burger rolls**
2C warm water (looking back,3C would've made a softer dough)
2 packets of dry yeast
5C regular flour
1C spent grain flour (I used a Mr Coffee burr grinder on espresso setting for med fine flour)-used oven dried IPA grains
2TBSP sugar
4tsp course kosher (sea) salt,more for sprinkling
For the boil-
5C water
1C to 1-12oz bottle beer
1/4C baking soda (gives pretzel texture)
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1) In stand mixer,add the warm water & sprinkle yeast on top. Let stand 5 minutes.
2) Combine flours,sugar & salt.
3) Using dough hook(s) attachment,dump in flour mixture & mix on LOW until dough comes together. Increase speed to medium & mix till dough is elastic & smooth,about 6 more minutes.
4) Remove dough from mixer. Form into a ball & place in oiled bowl (I use peanut oil),turning once to completely coat. Rise 30 minutes covered with damp towel.
5) Turn dough out onto floured surface & kneed one minute. Divide dough into 4ths,then divide each 4th into 3rds. Carefully roll dough into balls,leaving no folds or creases,as these will spill open like lava flows as they rise. Balls should look like well rounded mushroom caps for best finished shape. Place them on oiled sheet. Cover & let rise a 2nd time until desired burger bun size is acheived.
6) Pre-heat oven to 425F. Bring water & beer to a boil in a pot that's at least 2 gallons,as the baking soda addition foams up like a mad hot break when added to the boiling liquid.
7) When rolls have risen,add baking soda to the boil. stir in well. Liquid will clear again when it does. Using a slotted spoon,boil rolls 2 minutes per side.
8) Transfer to oiled baking sheet scored side up. Sprinkle with course sea salt & bake 12 minutes.
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**These pretzel buns come out with a very fine texture with the color of light rye (light brown). Springy & chewy,but easy to bite through,just like big soft pretzels. The flavor is kinda like rye with this golden brown bready flavor from the beer grains I used. These definitly will not squish when handled & eaten. The flavor of them mixes very well with pit bbq'd meat. If you're going to take the time to bbq somethin good to put in a bun,why not go the extra mile & make these?!:rockin:
http://[URL=http://s563.photobucket.com/user/unionrdr/media/PICT0001_zpsbd329434.jpg.html]
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