Salt Free “Moomies Buns” by bivs99

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Salt Free “Moomies Buns"
Submitted by bivs99 on September 15, 2003 at 10:49 am

DESCRIPTION
Salt-free "Moomie's Buns"

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I tried my hand at making the world-famous Moomie's Burger Buns without salt and they came out great! So to help any other salt-free bakers out there, I've taken the liberty of posting my own version of the recipe. (The ultimate credit goes to Moomie, of course.)

Moomie makes her buns with all-purpose flour but I think bread flour is best for the salt-free version.

Makes 12 buns (I make mine smaller than Moomie's)

240g (1 cup) water
26g (2 tablespoons) unsalted butter
1 egg
455g (3 1/4 cups) bread flour
48g (1/4 cup) sugar
1 teaspoon onion powder
Few shakes potassium chloride salt substitute, if desired
1 1/4 teaspoons instant yeast

2 teaspoons dried minced onion

Add all ingredients except the minced onion in your bread machine in the order listed. Select "dough cycle" and run the machine. When the "raisin buzzer" sounds at the end of the kneading period, add the minced onion and let the machine mix it in. Let the dough rise, checking a few minutes before the final timer sounds because the dough may rise faster than the machine anticipates.

Gently remove the dough from the pan and turn out onto a mat or floured surface. Divide into 12 equal parts. To quote Moomie, "Slap each piece into a bun shape. Usually 4 or 5 slaps will do it." Place on greased pans and proof at room temperature for 30 minutes or so, until the buns are about 1 1/2 times their original size.

While the buns are proofing, preheat the oven to 375 degrees. Bake for 12-15 minutes until golden brown. Cool on baking racks.

Note: Due to the lack of salt, these buns spoil quickly and must be stored in the freezer.

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