Today I bring you this new proposal, these whole wheat burger buns, a butterless recipe and no mold needed! Make the hamburgers delicious and also nutritious! An ideal burger buns to accompany any type of hamburger of your choice. Whether it is meat, chicken, fish, vegetables, legumes, etc. Go ahead and do it!
One of the things that is often asked about my recipes is if butter can be replaced. So I bring you this new version of burger bun recipe to book. You will see how easy and simple it is to make a burger bun with a soft, fluffy texture and also made with oil.
Let’s talk a bit about the recipe:
This recipe is quite practical to make and few ingredients are used. Which in addition, are common and easy to find in any store. Unlike the other recipe that you can find on this page, this one, in addition to oil, has an egg.
Egg makes these buns fluffier and softer. Because just by replacing butter with oil, you would get buns with a more rustic texture. If you prefer buns with that texture or are allergic to eggs, you can opt for the other recipe, replacing the butter with oil. I leave the link here.
The flour used as always in my recipes is 100% fine whole grain, I do not use mixtures. When you are starting to eat whole wheat, it would be wise to mix a little until you get used to its taste and texture. When using flour mixes, incorporate the liquids gradually. In general, whole wheat flours absorb a little more liquid.
In this recipe it is not necessary to use a mold to obtain the classic burger bun shape. Doing so is simple, although it does require a bit of patience. Since each portion of dough needs to be made into a bun, leaving it as smooth and round as possible.
In addition, once the buns are made, it is always advisable to arrange them with the dough closure facing down (looking at the tray). This will prevent them from opening and warping during growth. To make them more picturesque, before baking, they can be painted with the egg and milk mixture. Also sprinkle with sesame seeds.
Cooking this whole wheat burger bun just takes a few minutes compared to its preparation. To do this, an oven is used at a medium temperature (neither too high nor too low). Please note, do not exceed the estimated cooking time. Because when burning or roasting, they acquire a bitter taste.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 350 g / 12.35 oz / 3 cups
- Milk 250 ml / 1 cup
- Egg 1
- Whole cane sugar 10 g / 0.35 oz / 2 tsp
- Salt 5 g / 0.18 oz / 1 tsp
- Olive oil 50 ml / 1.69 oz / 3 ¼ tbsp
- Dry yeast 5 g / 0,18 oz / 1 tsp - Fresh yeast 20 g / 0.71 oz
- For paint the buns:
- Egg 1
- Milk 3-4 tbsp
- Boil the milk, let it cool down. Place the milk in a bowl. Add the sugar and yeast, dissolve. Cover and leave to rise for 15 minutes.
- In a bowl, mixer machine or on the table, in a crown shape, place the whole wheat flour, the egg, the salt, the ferment (milk and yeast) and the olive oil. Knead until you get a soft and smooth dough.
- Make a bun with the dough. Cover and let rise until doubled in volume.
- Divide the dough into six equal parts (100-110 grams / 3.53-3.88 oz / 0.220-0.242 lb each approx). Place on a baking dish previously sprayed with vegetable spray. Leave a free space between them.
- Smash the center of the dough bun with the fingers (just a little not too much).
- Cover with kitchen film so they do not dry out. Let rise until they double in volume. Paint with the egg and milk mixture. Sprinkle with sesame seeds.
- Bake in a preheated 160-180 degrees / 320-356 Fahrenheit oven for 20-30 minutes or until golden brown. Let cool before storing, freezing or consuming.
- White sugar can be used.
- Eggs can be replaced by milk, water or vegetable milk. Consider the final texture.
- Consume preferably before 3 days.
- Store in a closed container.
- Can be frozen (3 months).
- You get 6 whole wheat hamburger buns.
- Some burger medallion ideas to go with these buns here.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.