Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Wheat burger buns, Whole wheat burger buns

September 11, 2014 by Suguna Vinodh 41 Comments

Jump to Recipe·Print Recipe

This is an ideal recipe for whole wheat burger buns which makes that rustic soft bun that toasts well, takes in all the juices without becoming mushy.

To me an ideal burger bun is

Soft but not a foamy pillow
Holds up to the juices
It needs to be a little sweet. Hell yeah! Good Balance….
Should be hearty, has some character
Absolutely no dry buns

This recipe is all that. Now lets get to work. Here are the things you will need

Board

First lets get the yeast working.
Add quarter cup of warm water plus a pinch of sugar to the yeast and leave it aside for 5 minutes so it becomes foamy. If it doesn’t foam, discard and start again with a fresh batch of yeast.
PicMonkey CollageI store my yeast in the freezer at all times and it stays for a long period.

Once the yeast has proved that its kicking and alive, dump all the ingredients – the proved yeast mixture, water, sugar, butter, all purpose flour, whole wheat flour mixed with salt into a bowl and mix with a wooden spoon. We are not trying to knead yet. We are just combining everything together. Once its kinda looks mixed, move away for 15 minutes. Don’t do anything. It hydrates the dough and it becomes a lot easier later to knead.

autolyse

Now start kneading. I did it by hand for a good 5 minutes. The trick in kneading is to avoid the temptation of adding flour. Too much flour alters the moisture content and will result in a dry burger. Dry bread is a sin. so do not add too much flour while kneading. Promise me you wont!.

BENCH SCRAPER is my best friend. I use it all the time to get the dough off the surface while kneading. It will stick to your hands like mad. After 5 minutes, it will still be very very tacky and that’s how it should be.

kneading process

Transfer it to a clean bowl and cover and keep it in a warm place for about an hour. It should have doubled in volume.Take the dough and gently deflate. Divide into 6 equal balls.Shape it into a very smooth ball using the cup of your hands. Any imperfection at this stage is going to be reflected in the final bun. so take your time. Place it in an oiled sheet pan and gently press the tops and brush the tops with butter and sprinkle the seeds generously.

Now let them rise again for about an hour. In the mean time preheat the oven to 400°F/200°C. Bake the buns for about 15-18 minutes, turning the pans once to help aid even baking. Cool the buns in a rack for 30 minutes.
two
Now, Here is the recipe for whole wheat burger buns !

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole wheat burger buns


★★★★★

4.9 from 10 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 2 hours 30 mins
  • Yield: 6 1x
Print Recipe
Pin Recipe

Description

This is an ideal recipe which makes that rustic soft bun that toasts well, takes in all the juices without becoming mushy. Its a soft whole wheat healthy bun. Whole wheat healthy bread.


Ingredients

Scale
  • 1/2 cup water plus 1/4 cup barely warm water
  • 1 tablespoon butter
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoon sugar
  • 2 teaspoon active dry yeast
  • 1 tablespoon sesame seeds
  • 1 teaspoon melted butter to brush the buns
  • 2 tablespoon all purpose flour for kneading- Bench flour

Instructions

Method

Prove the yeast

  1. Mix in the yeast, warm water and a pinch of sugar and set aside for 5 minutes to foam

Flour mixture

  1. Mix salt, whole wheat flour and all purpose flour with a whisk to combine

Kneading and baking

  1. In a big bowl combine the yeast mixture, water, sugar, butter and the flour mixture briefly and set aside for 15 minutes to hydrate the dough.
  2. Now knead the dough for a good 5 minutes by hand until the dough comes together and forms a rough ball. It will still be very very tacky.
  3. Place the dough in a clean bowl ,cover it and let it rise in a warm place for one hour until doubled.
  4. After risen, deflate the dough gently and divide it into 6 equal parts.
  5. Shape it into 6 smooth balls using the cup of your hands.
  6. Place it in an oiled sheet pan, gently press the tops, brush the tops with butter and sprinkle the seeds generously.
  7. Now let them rise again for about an hour. In the mean time preheat the oven to 400°F/200°C. Bake the buns for about 15-18 minutes, turning the pans once to help in even baking. Once out of the oven cool the buns on a rack.
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Category: Bread
  • Cuisine: American

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

Number of servings in this recipe : 6

whole wheat bun

← Previous Post
Next Post → Pudina Thogayal, Mint Chutney for rice

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. N says

    August 8, 2021 at 4:15 am

    Also can I make this the night before, stroe it in the fride after 1st proof?

    Reply
  2. N says

    August 8, 2021 at 4:12 am

    Can i use wholemeal flour instead of white? so 100% wholemeal?

    Reply
  3. Learning to Bake says

    January 26, 2021 at 10:52 am

    Thank you for your photos showing how very sticky the dough is at first; at least that tells me it’s normal. My question is, when it is that sticky, how do you even knead it? My experience has been that it sticks to the kneading surface so badly that I can hardly even make it move. I end up with more of it stuck to my fingers than what is left on the kneading surface. Do you have any suggestions?

    Reply
    • Suguna Vinodh says

      January 28, 2021 at 1:26 am

      a metal / plastic scraper works well to lift the dough.

      Reply
  4. Priya Vijay says

    December 30, 2020 at 10:29 pm

    I tried this wheat bun recipe, it has come out very soft and tasty. Awesome. Thank you

    Reply
    • Suguna Vinodh says

      January 4, 2021 at 8:23 pm

      Thank you!

      Reply
  5. Devi alagappan says

    June 4, 2020 at 10:52 pm

    Hi kannamma,

    I tried this recipe today.. my dough inflated both times perfectly but when I put it in the oven the buns were flat.. almost like your top half of the bun.. what could have gone wrong.. thanks in advance.. I am a regular visitor to your website. And love all your recipes..

    Reply
    • Suguna Vinodh says

      June 5, 2020 at 9:36 pm

      Over proofing also can cause this.

      Reply
    • Namrata Mantri says

      January 31, 2021 at 6:52 pm

      The same thing happened with my buns

      Reply
  6. Adelyn says

    February 19, 2019 at 7:22 am

    Love it, I’ve replaced the sugar with 1/4 honey turns out well. 🙂

    ★★★★★

    Reply
  7. sowmya says

    February 18, 2019 at 7:59 pm

    Looks lovely!!! Can i use instant dry yeast ..if yes can i know how much i shld use 🙂

    Reply
  8. Yamuna says

    February 16, 2019 at 8:05 am

    How do check for a full bake in buns? Cak

    ★★★★★

    Reply
  9. Rajitha says

    January 10, 2018 at 8:19 pm

    Hi! I am a beginner and this recipe is just so motivating!
    I just wanted to check if I can make this in a convection microwave too??
    Thanks !

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 11, 2018 at 1:57 pm

      Yes a convection microwave should work. Personally I never own a microwave!

      Reply
  10. Anjana says

    December 30, 2017 at 4:50 pm

    Hello 🙂 Is there a substitute for the Maida?

    Reply
  11. Deep says

    October 22, 2017 at 8:15 pm

    Hi kannamma.. I have a very basic doubt but I’m a newbie in cooking so please bear with me. In my oven there s a setting in which we get to choose which filaments we turn on.. upper, lower or both.. can u tell me which settings to use here.. I use a Cornell brand and it doesn’t have a fan

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 23, 2017 at 1:02 pm

      For baking, always lower.

      Reply
      • Deep says

        October 29, 2017 at 4:10 pm

        Thanks ! Is it the same procedure for active dry yeast ?

        Reply
        • Suguna Vinodh says

          October 30, 2017 at 1:34 am

          yes!

          Reply
  12. Elizabeth in Canada says

    July 3, 2017 at 7:15 am

    Just made these — they were super easy & well worth the time. Fantastic recipe I will use again. Thanks.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 3, 2017 at 2:25 pm

      Thank you! Glad you liked it. Happy Cooking!

      Reply
  13. Madhumitha says

    November 6, 2016 at 6:01 pm

    Can you pl tell me when to turn the buns and how, as you have mentioned in the last step

    Reply
  14. lav says

    October 26, 2016 at 3:44 pm

    kannamma your burger buns look awesome.. i would like to give it a try, but have a couple of questions:
    1. can i use king arthur’s white whole wheat flour instead of atta?
    2. can i bake as a loaf instead of individual buns?
    3. may i use instant yeast in place of the regular?

    please let me know.. thanks in advance and my best wishes for all the great work you do 🙂

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 4:06 pm

      Thanks Lav.
      #1. You can use white whole wheat. No problem. KAF is my fav flour.
      Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste.
      White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
      #2. If you want a whole wheat bread in loaf form. There is a separate recipe that i posted. Please check that.
      #3. Yes. You can use instant yeast.

      Reply
  15. Geeta says

    August 18, 2016 at 3:02 pm

    Hi… How long would i have to bake if i made the burger buns very small like mini burger buns? Thanks.

    Reply
    • Suguna Vinodh says

      August 18, 2016 at 3:48 pm

      It might take 3-4 minutes less.

      Reply
  16. Sakina says

    March 20, 2016 at 1:39 am

    Thanks ur recipe turned out really good
    Yum!!!

    ★★★★

    Reply
  17. Ferrao says

    August 21, 2015 at 5:25 pm

    Is wholewheat flour atta

    Reply
    • Suguna Vinodh says

      August 23, 2015 at 8:34 pm

      Hi Ferrao. Yes whole wheat flour is Atta. But the difference is that Atta is stone ground. To know why atta is different from traditional western whole wheat flour check out http://kannammacooks.com/why-my-atta-flour-doesnt-work-in-bread-loaves/

      Reply
  18. Rajini says

    June 30, 2015 at 12:24 am

    These whole wheat burger buns were very soft and fluffy. Thank for an amazing whole wheat burger bun recipe.

    Reply
  19. Maithra Jadhav says

    June 27, 2015 at 2:20 pm

    This reciepe of Whole Wheat Burger buns is very good. Comes out very soft and is extremely tasty

    ★★★★★

    Reply
  20. Gokulakrishnan says

    June 26, 2015 at 2:07 pm

    I tried the Whole wheat burger buns and it was very good. It has become one of my favourite evening snack

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 26, 2015 at 2:16 pm

      Yes Gokul. This is a very soft whole wheat burger buns recipe. Thanks for writing in.

      ★★★★★

      Reply
  21. Vik says

    January 23, 2015 at 11:25 am

    Nice!

    ★★★★★

    Reply
    • suguna vinodh says

      January 23, 2015 at 11:41 am

      Thank You!

      Reply
    • suguna vinodh says

      January 23, 2015 at 11:41 am

      Thanks!

      Reply
    • suguna vinodh says

      January 23, 2015 at 11:41 am

      Thank You V!

      Reply
  22. Hamida H says

    October 15, 2014 at 11:22 pm

    Dear Kannamma:
    We were flattered by your tapestry of Indian food. May it be
    ‘Pachai Payaru masiyal’ or ‘Whole Wheat Burger Buns’ the
    detailing is all that counts. It’s really hard to resist such relishing Indian
    recipes.

    This is an exclusive space for your penmanship, where you
    can publish your unique culinary outputs in the form of brief food blogs; that
    too you’re the one, who’s going to own this space! We would like to pass it on
    to others by featuring it on our global platform!

    http://indiapulse.sulekha.com/

    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We
    would love to connect them through one of the most vital channels i.e.
    food. It’s all yours and you’re going to own an exclusive food blog with Sulekha
    to share your recipes along with their back links. We would promote it across
    our wall and social media.

    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’. Sharing your passion for food might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!

    Thanks & regards

    Hamida, Content Manager, Sulekha US

    [email protected]

    Reply
  23. ghajina says

    September 25, 2014 at 6:36 am

    Thanks Kannamma for the great recipe… Pls share your product idea as well.. where to buy? wat’s ur experience… etc… Looking for forward… All the Best…

    Reply
    • Kannamma says

      September 25, 2014 at 8:38 am

      thank you. Sure will do!

      Reply
    • Kannamma says

      September 25, 2014 at 8:45 am

      Thank you. Sure will do!

      Reply

Download our App today!!!

Android app
iOS app

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (33)
  • Appetizers / Tea Time snacks (106)
  • Asian Flavors (49)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (29)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (63)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (82)
  • Dips, Salsa, and Sauces (7)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (36)
  • Equipment (1)
  • Fish / Seafood Recipes (51)
  • Gluten Free (16)
  • Healthy Meals (21)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (53)
  • Indian Recipes (585)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (104)
  • Kurma Dishes (53)
  • Lunch Box Ideas (36)
  • Masala Powder/Chutney Powder/Pastes (19)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (54)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (133)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (2)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (768)
  • Research work (2)
  • Rice Dishes (52)
  • Roti / Chapati / Paratha (18)
  • Salad (4)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (50)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design