Whole Wheat Hamburger Buns

Remember these? Well, I decided to make them a little more filling with the addition of whole wheat flour. :-)

 

And you may notice that below is what we filled these buns with.

Can you tell which patty is mine? ;-)

I’ll give you a hint….it’s the one in the back that is meatless and looks nothing like beef. Phew.

But, it was a real treat for my husband to have organic beef for dinner. A rare thing in our house.

 

 

So, what are you cooking for dinner tonight?

I think you should make these.

Do it! :-)

 

 

Whole Wheat Hamburger Buns

Ingredients

  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons dry active yeast
  • 1 cup skim milk
  • 1 egg
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups whole wheat flour
  • 1 egg + 1 tablespoon water, for egg wash
  • sesame seeds (optional topping)

How-To

 

  1. Set a side a large bowl that has been sprayed with cooking spray.
  2. In a bowl, combine the sugar, salt and yeast.
  3. In a smaller bowl, microwave the milk for 15 second increments until it is about 100°F or feels like bath water.
  4. Slowly whisk in the milk to the sugar, salt and yeast and stir until the yeast and sugar are basically dissolved (a couple of seconds).
  5. Add the egg, butter and 1 cup of the flour and stir until there are no clumps.
  6. Slowly add in the remaining 2 1/2 cups of flour until the dough is covered enough to start kneading with your flour covered hands.
  7. Knead for about 3 minutes.
  8. Transfer the dough ball into the bowl that you set aside earlier.
  9. Cover with plastic wrap and let it rise in a warm place for 1 1/2 hours until it has doubled in size.
  10. Punch the dough down, reshape into a ball, recover, and let it rise again for another 1 hour, until it has doubled in size again.
  11. Preheat the oven to 425°F.
  12. Shape the dough into balls and let them rise while the oven is preheating.
  13. In a small bowl, beat the egg and tablespoon of water. Brush the egg wash on the tops of the buns.
  14. Sprinkle with the sesame seeds.
  15. Bake for about 10-12 minutes until the tops are golden brown.

Servings: 7-8 buns

Store in an airtight container for up to 5 days at room temperature….or freeze them! :-)

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39 comments

  1. Wow, these are beautifully done! Mine always look man-handled. haha! I guess making any kind of bread comes with practice, though. :-) Thanks for sharing!

  2. These look amazing! A few nights ago I had to eat my black bean burger on the ends of the whole wheat bread from the pantry. This looks like it would be way better!

  3. Wow! These look amazing and moist! I love the whole wheat addition. I might have to give these a whirl and buy some ground beef for the occasion!

  4. I made hamburgers for the first time tonight! And these buns were just delicious. I was running pretty short on time, so they didn’t get the full rise time but they handled the recipe adaption pretty well and turned out great! I also may have made five giant buns instead of seven or eight… Thanks for the recipe, will be trying this one again :)

  5. They look amazing. How long do they stay fresh and soft? most of the time when i make bread at home. They come out soft and fluffy from the oven but the very next day, they turn tough.

    1. Thanks Ashley! To tell you the truth, I kind of don’t remember. But, I never had any complaints that they got hard or tough. If anything, I would recommend that you toast the left over buns when you go to eat them the next day. That way they’ll taste nice and fresh! :-D

  6. I made these tonight and as with the other whole wheat bun recipe I tried they seem very dense not light and fluffy…what am I doing wrong??

    1. Are you measuring your flour right? (Fluff the flour, scoop and level off OR Spoon fluffed flour into the measuring cup.) If you’re not sure, I’d weight it with a kitchen scale so you can be consistent every time. I do expect them to be more dense than the pure white flour buns. The added fiber and whole grains are a good addition to the buns. I think the more dense yet healthy bun outweighs the light and less healthy white bun.

      Also, one thing I just thought about was about your yeast. Was it fresh yeast and did it foam up when being proofed? I hope you try them again! :-D

    2. Try measuring flour by spooning the flour from the bag into the measuring cup! My sister taught me that little trick… it works! :)

  7. These were fantastic. We are a family of vegetarians that loves to cook; and one of our favorite meals is homemade Lentil burgers. We usually purchase wheat buns for our burgers, but decided to try and make them this time. My 10 year old son was my assistant and enjoyed kneading the dough. These were the best buns I have ever tasted!!!! We will add this to our family favorites. Thanks for the post.

    1. I’m so glad you liked them Brandi! Way to go getting your son to help you! :-) I love helpers in the kitchen! Those lentil burgers sound great! :-)

  8. Dear Caroline, I wanna thank you for this amazing recipe. This was the first time I made hamburger buns, and they turned our great! And it was so easy to make. It has a permanent place in my recipe collection. :)
    Here they are – not as perfectly round as yours though. :)

  9. Dear Caroline,
    I am planning to do some nice vegan dinner tonight and searched for a nice whole wheat hamburger bun recipe until I found yours. Will skip the egg and use dairy-free milk to make it vegan. I will let you know how they turned out! Cannot wait to get home and start baking and cooking! :)

  10. Such a small world! I follow Elise Blaha’s blog and was checking out her 40 loaves project from which I found your wheat buns. Anyway point being, a friend at work recommended your blog to me because I’m pretty sure she works with your husband. Crazy, how a blog from CA brought me all the way back to SC! Going to try your buns this week. PS great blog!

    1. What a small world! Who is it that works at Westinghouse? My husband and I are just curious. We love everyone over there! :D Anyway, I hope you like the buns! They are so good! :D

  11. You are my hero! I’ve been looking for a recipe just to make hamburg buns, but to be able to use whole wheat?! My world is rocked! Thank you!

  12. Making this right now, and my dough does not look like yours in the picture as it’s rising! Mine is much darker. The dough was really tough when I was kneading it too. Hope these turn out!

  13. Just wanted to say thanks for this recipe. I baked these tonight and made some changes to make them vegan (used almond milk instead of the skim, coconut oil instead of the butter, and flax-seed instead of the egg). They came out beautifully! Soft and fluffy yet hearty and filling.

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