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
- 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!