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 homemade whole wheat burger buns! And you’re going to wonder why you didn’t do it before! 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.
Let’s talk a bit about the recipe:
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. Because you need to make a bun with each of the dough portions, leaving them as smooth and round as possible.
With these proportions, they are enough to make half a dozen classic size hamburger buns. But this can vary according to the preference of each one. I in particular do not like high bread because when all the ingredients that accompany the hamburger are added, it is too high and it is a bit difficult to eat.
The whole wheat flour used in all my recipes is 100% whole wheat, no mix. Consequently the recipes use a little more amount of water. Due to its composition of whole grains, whole wheat flours absorb liquids more slowly and a little more as well. Although this differs by brand, so gradually integrating liquids is advisable.
Cooking this whole wheat burger buns only takes a few minutes compared to its preparation. and for this a medium temperature oven (neither too high nor too low) is used. 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 cup
- Whole cane sugar 10 g / 0,35 oz / 2 tsp
- Salt 5 g / 0,18 oz / 1 tsp
- Milk 350 ml / 1 ¾ cup
- Butter 20 g / 0,71 oz / 1 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
- 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 abou 100-110 g / 3.53-3.88 oz / 0.220-0.242 lb 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 180-200 °C / 82.22-93.33 °F for 20-30 minutes or until golden brown. Let cool before storing, freezing or consuming.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Can be used butter, margarine or any other type of cooking oil.
- Butter replacement for sunflower oil: 20 ml / 1 tbsp
- Milk can be replaced by water or vegetable milk.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- You get 6 whole wheat hamburger buns.