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Whole Wheat Hamburger Buns

July 10, 2014 | Breads,

whole wheat hamburger buns-1Sometimes I get the urge to make something that frankly my husband thinks is silly, like these homemade hamburger buns. His words: “Are those really going to be that much better than store-bought?” Even though I think they definitely are better – tasty buns with no artificial anything, with a slightly chewier texture – that’s really not the point. Often I just want to challenge myself to do something new, and baking for me is a challenge.whole wheat hamburger buns uncooked-1So I did make these from scratch for friends coming over for dinner. We had them with the Bacon Onion Jam I posted last week. And I was pretty proud of the effort! The dough requires a double rise – first in the bowl that you make the dough in, then shaped into buns for the second rise.whole wheat hamburger buns after rising-1Because of my schedule I made the dough the day before, let them rise in the refrigerator overnight (very little rising happened), and then in the oven with the light on the next day. Although they did spread out, I think they would have been puffier and a little lighter in texture had I let them raise at room temperature right after I made the dough.whole wheat hamburger buns 1-1I sprayed the tops with olive oil and sprinkled with sesame seeds. They didn’t really stick to the buns very well and were I to do this again I might try butter or even an egg wash, as I think that would help the seeds stick better. Or just skip the seeds as they are largely decorative anyway. You don’t need to make buns every time you need them, but it’s kind of fun if you have spare time some day and are looking to expand your culinary skills. Hope you enjoy!

Whole Wheat Hamburger Buns
Prep time
Cook time
Total time
Serves: 8-10
  • 2 cups flour
  • 1½ cups whole wheat flour
  • ¼ cup sugar
  • 1 package (about 1 tablespoon) fast acting yeast
  • ½ teaspoon salt
  • 1 cup warm water (or more if needed)
  1. Combine the flours with the sugar, yeast, and salt in the bowl of a stand mixer with the dough hook and mix until the dry ingredients are combined. With the mixer running on low, drizzle in the water, adding more if needed, until the dough comes together in a ball. Turn the mixer speed up slightly and let the dough hook knead the dough until it is smooth and elastic, about 5-10 minutes.
  2. Shape the dough into a ball in the bowl and cover loosely with plastic wrap. Let rise until doubled in size (1-2 hours) in a slightly warm place. (I turn the light on inside the oven and put the dough there as the heat from the light is just enough to facilitate the rise.)
  3. Remove the dough and gently deflate it before cutting into 8 (if you want large buns) to 10 pieces. Gently shape into a disk and place on a lightly greased cookie sheet. Let rise a second time until nicely puffed up, about 1-2 hours.
  4. Bake at 350 degrees until golden brown and cooked through, about 15-18 minutes. Let cool on a wire rack before slicing to use.


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