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
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.
I 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.
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.
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.
Now, Here is the recipe for whole wheat burger buns !
Whole wheat burger buns
- Total Time: 2 hours 30 mins
- Yield: 6 1x
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
- 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
- Mix in the yeast, warm water and a pinch of sugar and set aside for 5 minutes to foam
Flour mixture
- Mix salt, whole wheat flour and all purpose flour with a whisk to combine
Kneading and baking
- 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.
- 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.
- Place the dough in a clean bowl ,cover it and let it rise in a warm place for one hour until doubled.
- After risen, deflate the dough gently and divide it into 6 equal parts.
- Shape it into 6 smooth balls using the cup of your hands.
- Place it in an oiled sheet pan, gently press the tops, 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 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
Number of servings in this recipe : 6
Also can I make this the night before, stroe it in the fride after 1st proof?
Can i use wholemeal flour instead of white? so 100% wholemeal?
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?
a metal / plastic scraper works well to lift the dough.
I tried this wheat bun recipe, it has come out very soft and tasty. Awesome. Thank you
Thank you!
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..
Over proofing also can cause this.
The same thing happened with my buns
Love it, I’ve replaced the sugar with 1/4 honey turns out well. 🙂
★★★★★
Looks lovely!!! Can i use instant dry yeast ..if yes can i know how much i shld use 🙂
How do check for a full bake in buns? Cak
★★★★★
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 !
★★★★★
Yes a convection microwave should work. Personally I never own a microwave!
Hello 🙂 Is there a substitute for the Maida?
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
★★★★★
For baking, always lower.
Thanks ! Is it the same procedure for active dry yeast ?
yes!
Just made these — they were super easy & well worth the time. Fantastic recipe I will use again. Thanks.
★★★★★
Thank you! Glad you liked it. Happy Cooking!
Can you pl tell me when to turn the buns and how, as you have mentioned in the last step
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 🙂
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.
Hi… How long would i have to bake if i made the burger buns very small like mini burger buns? Thanks.
It might take 3-4 minutes less.
Thanks ur recipe turned out really good
Yum!!!
★★★★
Is wholewheat flour atta
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/
These whole wheat burger buns were very soft and fluffy. Thank for an amazing whole wheat burger bun recipe.
This reciepe of Whole Wheat Burger buns is very good. Comes out very soft and is extremely tasty
★★★★★
I tried the Whole wheat burger buns and it was very good. It has become one of my favourite evening snack
★★★★★
Yes Gokul. This is a very soft whole wheat burger buns recipe. Thanks for writing in.
★★★★★
Nice!
★★★★★
Thank You!
Thanks!
Thank You V!
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]
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…
thank you. Sure will do!
Thank you. Sure will do!