Whole Wheat Burger Buns
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
8 buns
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Course
Main Course
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Cuisine
American
Whole Wheat Burger Buns
Description
The recipe combines warm milk and water with yeast, sugar, eggs, salt, and a mix of bread flour and whole wheat flour. After mixing, butter is kneaded in until the dough is soft but not sticky. The dough rises in a warm place until doubled, which can take 1 to 2 hours depending on conditions. After the first rise, the dough is divided into equal portions, shaped into balls, and arranged on parchment-lined baking sheets spaced apart for a second rise.
Once risen, the buns are brushed with an egg wash made of beaten egg and water to promote browning and optionally sprinkled with sesame seeds for texture and flavor. Baking at the recommended temperature yields soft, golden buns with a tender crumb and a slightly chewy bottom. These buns can also be made as slider rolls by dividing into smaller portions and baked in a pan.
Testing dough readiness by gently pressing fingers to see if indentations remain helps ensure proper fermentation and lightness. Using instant yeast simplifies preparation, but active dry yeast can be substituted by proofing first.
Ingredients
- 3 tablespoons whole milk between 105° and 120°F, warm
- 1 cup water between 105° and 120°F, warm
- 2 1/4 teaspoons instant yeast
- 2 1/2 tablespoons granulated sugar
- 1 egg at room temperature, slightly beaten, large
- 2 cups bread flour
- 1 1/3 cups whole wheat flour
- 1 1/2 teaspoons salt fine
- 3 tablespoons unsalted butter at room temperature
For topping:
- 1 egg large, beaten with 1 tablespoon water
- sesame seeds optional
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast¹, sugar, salt and egg.
- Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns. It's better to be sticky than dense, I promise!
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours².
- Line two baking sheets with parchment paper³. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 2 hours.
- Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
- Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Notes
- If using active dry yeast instead of instant yeast, dissolve it in warm water and milk and let it proof until frothy before mixing.
- Test dough readiness after rising by pressing two fingers gently; if indentations remain, the dough is ready for shaping.
- For softer bottoms, avoid silicone mats; parchment paper is preferable to maintain a tender crust.
- To make slider rolls, divide the dough into 15 smaller pieces and bake in a metal pan at 400°F for 15-20 minutes until golden brown.
User Reviews
Overall Rating
5
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