Saturday, February 23, 2013

100% Whole Wheat Burger Buns

100% Whole Wheat Burger Buns

This is a great basic 100% whole wheat burger bun.  While I do like sandwich rolls with herbs, it's nice to have a great basic burger bun recipe as well.  And while it's certainly easy to go buy burger buns at the store,  the buns you buy at the store are nothing compared to what you can make yourself.  I feel like the burger buns at the store are mostly air, and really just a vehicle for moving the burger to your mouth!  These burger buns have their own great wheaty flavor, yet they are not dense or heavy.  They really take your burger or sandwich over the top!

This recipe is based on a hot dog bun recipe from King Arthur Flour.  The good news is you don't need any special pans to make burger buns (though they do sell them).  This recipe does use hi-maize fiber, just like the honey-wheat english muffins.  If you don't have any, I would use regular all purpose flour as a substitute.  Make a batch of these and keep them in your freezer.  Defrost as needed to have with your favorite sandwich or veggie burger!

100% Whole Wheat Burger Buns

100% Whole Wheat Burger Buns

yield: 9 buns (could make more or less depending on how big you make them)

  • 1 1/4 to 1 1/2 cups lukewarm water (the amount you use will depend on the humidity!)
  • 1 large egg
  • 2 tablespoons earth balance or butter
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup nonfat dry milk powder
  • 1/3 cup potato flakes
  • 1/2 cup hi-maize fiber
  • 3 cups white whole wheat flour
  • 2 1/4 teaspoons instant yeast
  • cooking spray


1)  Combine all  of the ingredients (except the cooking spray) and mix and knead them in a mixer with the dough hook for 5-10 minutes (or, mix/knead by hand). Start with the lesser amount of water and add the water a tablespoon at a time until you have a smooth dough that's not dry, but can form itself into a ball without being sticky.

2)  Spray a large bowl with cooking spray and transfer the dough to the bowl.  Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.  If your house is cold, turn your oven on for a few minutes and then turn it off.  Let the dough rise in there.

3)  Once the dough has doubled, separate into 9 equal pieces.  This will make a standard size burger bun-- if you want a smaller size, separate into more pieces, if you want a larger size, separate into less pieces.  Shape each piece into a round ball and then flatten to about 3 inches across.

100% Whole Wheat Burger Buns
The 3 stages of forming each bun: unformed piece of dough, ball, and flattened ball.
100% Whole Wheat Burger Buns
Turning the unformed piece of dough into a ball.
4) Place the buns on a baking sheet lined with a baking mat (or parchment paper, or lightly grease the sheet).  Lightly cover with greased plastic wrap or a slightly damp towel and let rise in a warm place until puffy, about 1 to 1 1/2 hours.

5) In the last 15 minutes of rising, preheat the oven to 375F.

6)  Bake the buns in the preheated oven for 15 to 18 minutes, until golden and the internal temperature is 190F.  If desired, you could brush the buns with melted earth balance or butter when they come out of the oven (I didn't do this).

7) Cool buns on a wire rack.  Unless eating within a day, store in the freezer and defrost in the microwave or on the counter as needed.

(recipe adapted from King Arthur Flour)

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