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.
Whole Wheat Hamburger Buns
- 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)
- Set a side a large bowl that has been sprayed with cooking spray.
- In a bowl, combine the sugar, salt and yeast.
- In a smaller bowl, microwave the milk for 15 second increments until it is about 100°F or feels like bath water.
- 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).
- Add the egg, butter and 1 cup of the flour and stir until there are no clumps.
- 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.
- Knead for about 3 minutes.
- Transfer the dough ball into the bowl that you set aside earlier.
- Cover with plastic wrap and let it rise in a warm place for 1 1/2 hours until it has doubled in size.
- 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.
- Preheat the oven to 425°F.
- Shape the dough into balls and let them rise while the oven is preheating.
- In a small bowl, beat the egg and tablespoon of water. Brush the egg wash on the tops of the buns.
- Sprinkle with the sesame seeds.
- 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!