Homemade Whole Wheat Hamburger Buns
User Reviews
4.8
Homemade Whole Wheat Hamburger Buns
Description
Homemade whole wheat hamburger buns are prepared by first combining white whole wheat flour with yeast and salt. Warmed water mixed with honey is cooled before being added to the flour to activate the yeast gently, ensuring proper fermentation. Egg and vegetable oil are incorporated to enrich the dough, which is kneaded progressively as more flour is added to maintain slight stickiness, crucial for a soft texture.
The dough undergoes a kneading process using a stand mixer with a dough hook to develop gluten, resulting in a smooth and elastic ball that springs back when poked. After kneading, it is transferred to an oiled bowl and covered to rise until doubled. This fermentation allows flavor development and dough aeration. The recipe produces buns with a soft crumb and slight chew appropriate for holding burger fillings.
Topping the buns with an egg wash and sesame seeds provides a glossy and textured crust after baking. The buns can be used fresh for sandwiches or burgers, offering a wholesome alternative to white bread with the nuttier flavor of whole wheat flour.
Adjustments to flour amount during mixing help accommodate humidity and flour protein content for consistent dough handling.
Ingredients
- 3 1/2 cups white whole wheat flour I used less than 3.5 cups, around 3.25 cups + 1-2 tablespoon
- 2 1/2 teaspoons instant yeast
- 1 1/2 teaspoon salt
- 1 1/4 cup water warm
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- 1 egg room temperature, large
Topping
- 1 egg
- 1 tablespoon water
- 2 tablespoons sesame seeds
Instructions
- In the steel bowl of your stand mixer , mix together 3 cups white whole wheat flour, salt, and instant yeast. Set aside.
- In a pan warm together water and honey.
- Let the mixture cool down a bit for 6-7 minutes or till it reaches around 120-125 F degrees.
- Add the cooled water-honey mixture now to the flour mixture and mix.
- Add the whisked egg, oil and mix.
- Start adding the remaining flour little by little, 1/4 cup at a time. Stop adding the flour, when the dough just starts coming together from the sides. You may nor may not need all the flour. Do not add more flour than required. The dough will be little sticky and shaggy. That is okay.
- Knead on medium-low speed for around 10 minutes using the dough hook attachment of your stand mixer.
- The dough will be smooth and little sticky but after you have kneaded it well, it will spring back back if you poke it.
- Transfer this dough to a oiled bowl, cover with a kitchen towel and keep at a warm place for 1-2 hours or until double in size. If it's really cold when you are making these buns, preheat oven to 200 F degrees and then switch if off. Place the dough inside the oven (with the oven being off) and let it rise there
- After the dough has risen, punch it down to release the air.
- Divide it into 8 equal portions. You can use a kitchen scale to make sure all dough balls are equal. Roll each dough portion into a ball and place on baking sheet , around 3 inches apart.
- Cover with a kitchen towel and let them rise for an hour or till almost doubled in size. Meanwhile preheat oven to 400 F degrees.
- In a small bowl, whisk together the egg and tablespoon water for the topping. Once the dough balls have risen, brush each with egg wash mixture, then sprinkle sesame seeds on top.
- Bake at 400 F degrees for 10-12 minutes, rotating once in the middle. The tops of the buns will appear golden brown when done.
- Remove from oven, brush them immediately with melted butter. Transfer onto a wire rack to cool completely.
Notes
- Use white whole wheat flour for a lighter texture compared to regular whole wheat.
- Warm water and honey should be cooled to about 120-125°F before mixing to properly activate yeast without killing it.
- Do not add too much flour; the dough should remain slightly sticky for better crumb structure.
- Knead the dough well to develop gluten for a smooth texture that springs back when pressed.
- Allow the dough to rise in a warm place until doubled in size for best flavor and lightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 454mg | 19% |
| Potassium | 118mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 60IU | 1% |
| Calcium | 61mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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