May 14, 2013

100% Whole Wheat Hamburger Buns

I know, it's yet another boring whole wheat bread post. I'm on a roll. The important thing here is that it's SUMMER (or at least it feels like it is) and that means grilling season is upon us. We don't have an outdoor grill, but we do have an indoor grill that I use all the time. Someday when we are in a little bit more of a stable living situation, I'd like an outdoor one too.

I don't know about you but we will be eating a lot of hamburgers this summer, which means we'll be needing a lot of hamburger buns. I love this bun recipe because for less than the price of a pack of buns at the store, I can make something that I know is healthy for me and my family. The bonus here is that you can make ten buns in just under 45 minutes, and a lot of that is wait time. This is a very low maintenance recipe.

100% Whole Wheat Hamburger Buns

Recipe Source: adapted from Taste of Home

2 tablespoons active dry yeast
1 cup + 2 tablespoons warm water (110˚-115˚F)
1/3 cup vegetable oil
1/4 cup sugar or honey
1 egg
1 teaspoon salt
3 tablespoons vital wheat gluten
3 to 3 1/2 cups whole wheat flour
1 egg yolk, beaten
1 tablespoon milk

In the large bowl of a stand mixer fitted with the whisk attachment combine the yeast, warm water, oil, and sugar (or honey). Let stand for 5 minutes. Add the egg, salt, and vital wheat gluten. Remove the whisk attachment and secure the dough hook. Add the flour gradually until a soft (but not sticky) ball of dough forms.

Turn the mixer on high and knead for 5 minutes. Preheat the oven to 425˚F. When the dough is finished kneading, divide it into ten equal pieces and shape into balls. Place on a parchment paper lined baking sheet. I like to press my dough balls out a little so that they are slightly flattened and have a larger circumference. They'll still puff up and get beautiful in the oven even if you do this.

Let the buns rest for 10 minutes. Meanwhile, add the milk to the beaten egg. Brush the tops of the buns with egg wash mixture just before putting them in the oven. You can also sprinkle the tops of the buns with sesame seeds or poppy seeds after brushing them with egg wash. Bake for 10-12 minutes or until golden brown. Remove from the pan to cool on a wire rack.

Mmmmmmmmmmmmm burgers. 

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  1. LOVE this! They look fabulous!! I made these and they're rising now- I'm going to add sesame seeds, but way to go 100% whole wheat! This looks like a keeper.

    1. Thank you Ruth! I'm so glad you made them :)

  2. Are these supposed to rise? Or do you really just knead them and then bake them? It goes against my instincts to not have a batch of bread rise at least once!

    1. Nope. You don't have to let them rise! That's probably why I love this recipe so much, there isn't much waiting time :)

  3. with no rise they must come out like a rock?

  4. to Anonymous: By the time you form the buns, the extra yeast makes them rise almost too fast! I have also made these into hot dog buns. One recipe makes 16 dog length buns. Thanks for a keeper recipe!

  5. Made these tonight and they were great. Love having an easy recipe to make buns so I don't have to buy them with all the added crap in them. We topped them with black and white sesame seeds and poppy seeds.


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