Whole Wheat Hamburger Buns
Super soft with just a hint of honey sweetness, Whole Wheat Hamburger Buns will take your burgers to the next level.
large buns
Ingredients
- 8 oz whole milk (1 cup)
- 1 oz unsalted butter
- 1 ½ oz honey (2 tablespoons)
- 1 ½ teaspoons table salt
- 1 large egg (room temperature)
- 2 ¼ teaspoons dry yeast
- 5 oz whole wheat flour (1 cup, see note)
- 10 oz bread flour (2 cups)
- 1 egg (for egg wash)
- Sesame seeds (for garnish)
Instructions
- In a microwave proof measuring cup or bowl, scald 8 oz whole milk. Add 1 oz unsalted butter to the milk and allow it to melt. Set the milk/butter aside to cool to about 100F.
- Combine the milk/butter with 1 ½ oz honey, 1 ½ teaspoons table salt and 1 large egg in a mixer bowl. Sprinkle 2 ¼ teaspoons dry yeast over the mixture. Mix on low speed to combine the ingredients. Add 5 oz whole wheat flour and mix until a thick batter is formed.
- Switch to the dough hook and slowly add 10 oz bread flour. Knead for 5 minutes to until the dough clings to the hook and clears the sides of the bowl. If working by hand add as much of the flour as you can then turn the dough out onto a floured surface and knead.
- Put the dough into a lightly oiled bowl, turning once to coat the surface of the dough. Cover with plastic wrap and set aside to rise until doubled in volume (1 - 1½ hours).
- Turn the dough out onto a lightly floured surface and divide the dough into 8 equal portions. Roll each portion to a ball and set them a parchment lined baking sheet. Use the palm of your hand to flatten each ball to a disc about 1" thick.
- Cover the sheet pan and allow the rolls to rise until almost doubled in size (about 1 hour). Press a roll with your finger. If it springs right back it's not ready, if the dent slowly fills in the rolls are ready to bake.
- Meanwhile, preheat the oven to 400 °F.
- Brush the tops of the buns with egg wash. Sprinkle each bun generously with sesame seeds. Bake until the buns are golden brown and feel light when lifted off the sheet pan, about 10-15 minutes. Allow to cool completely before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The buns freeze very well.
For 1/4 lb burgers make 8 buns. For sliders estimate 12-16 buns.
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