How about if we cook some delicious hamburgers with homemade whole wheat buns this weekend?
You will see how easy and fast it is to make this buns. You’re going to wonder why you didn’t do it sooner! If you have children, it is a menu that you cannot miss because they love it! And what better than homemade, with our hands and with the knowledge of the quality of the ingredients that we use for it.
This recipe, besides being super easy, has very few ingredients. You can also take advantage and make several and freeze so when you need you will have them ready.
With these proportions you can make half a dozen whole wheat hamburger buns in a standard classic size. Although this can vary from the taste of each one. My personal opinion I do not like very high buns because when we put all the ingredients the hamburger is super high and a little difficult to eat.
If you want bigger, taller buns and the same amount, you should consider the amount of ingredients to use.
Milk and not water are used for the preparation. I used skim milk this time but you can use whatever you have at home.
The whole wheat flour that I use for all my recipes is 100% whole wheat, it is not a mix of flours. So the recipes use a little more quantity of water than the common refined flours. Because this type of flour due to its composition of whole grains absorbs the liquids a little more and slower than the rest of the flours.
So perhaps it will seem that the amount of liquid is a lot and you want to decrease it, but if you are using 100% whole wheat flour, don’t do it. And if you are not sure what type of flour you are using, incorporate the liquids in a gradual way to observe if the dough needs more or less liquid.
It is a simple recipe without many steps to do it. Perhaps what takes the longest are the leavened times for the buns to remain in their particular shape, as they are homemade and a mold is not used to preserve their shape.
- Whole wheat flour 350 g / 12,35 oz / 2,91 cup
- Sugar 10 g / 0,35 oz / 2 tsp
- Salt 5 g / 0,18 oz / 1 tsp
- Milk 350 ml / 2 ¼ cups
- Dry yeast 5 g / 0,18 oz / 1 tsp
- Butter 20 g / 0,71 oz / 2 tsps
- For paint the buns:
- Egg 1
- milk 3 tbsp
- Pinch of salt
- Optional: sesame seeds
- Boil the milk and let it cool down. Add the sugar and dry yeast, stir and cover. Let stand for 30 minutes.
- In a bowl, electric mixer, or on the table, place whole flour, salt, and ferment (milk and yeast). Knead until all the ingredients are well integrated.
- Incorporate the butter at room temperature and knead until obtaining a soft, smooth and elastic dough.
- Make a bun, cover with plastic film and leave it to rise until it doubles in volume (for 40 minutes to 1 hour depending on the ambient temperature).
- Make dough buns, about 3,53 ounces (100 grams) each, or divide the dough into equal parts (size of a classic hamburger). Place on a baking sheet and smash with your fingers a little (just a little, not too much). Sprinkle the dough buns with flour, cover with plastic wrap so they don't dry out, and leave them to rise for 30-40 minutes or so.
- About 15 to 20 minutes before baking, smash the buns again with your fingers a little to degas. In this way the buns will not come out so high (although if you like that skip this step). Cover again with plastic film.
- Optionally paint them with egg mixture, milk and salt. Then sprinkle with seeds.
- Bake at 356 °F degrees for 20-30 minutes or until golden brown. Let cool before storing, freezing or consuming.