Whole Wheat Hamburger Buns
ByIn the past few years as our family is working to learn more about eating healthier…I’ve tried to come up with a healthy, homemade whole wheat hamburger bun.
I think I have finally figured out how to make a good bun.
(I must say…blogging about my buns feels a little….strange. But just in case you’ve had trouble with your buns…I thought this was worth sharing.)
Many burger bun attempts failed…as usually they were too bready…or too heavy. And we all know that NOBODY wants their buns to be too heavy…
So last week…I tried again and tweaked one of my other recipes and turned out a great batch of buns! Here’s how I did it:
Homemade Whole Wheat Hamburger Buns
5 cups (+) whole wheat flour
1 1/2 cups warm water
2 pkgs regular or active dry yeast (4 1/2 t.)
2 T. honey
1/4 cup water
1/2 cup milk
2 T. butter
2 t. sea salt
In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest for 30 minutes. In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.
Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.
Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed).
Knead for about 10 minutes until dough begins to look “shiny”. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.
Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick.
Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.
Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven. Makes about 18 buns.
Now….I really hope you like these as much as we do!!
But really…do be careful when you share this recipe and talk with others about them. Because…
“Don’t you just LOVE Laura’s buns?!” might just not sound quite right… ;)
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We had a snow storm today so i made these (half recipe) with the kiddos and they turned out GREAT! Im thinking i may make these each week for sandwiches instead of a loaf of bread. Thanks for a great recipe.
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I forgot to mention… I made half of them on a cookie sheet and half on a pizza stone and i gotta say the ones on the pizza stone turned out better…
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Can’t wait to try this recipe out! Thank you for sharing. Has anyone tried freezing the unbaked buns? If so, did they bake well after being thawed?
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Laura Reply:
March 13th, 2013 at 3:58 pm
I think they would do well that way!
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Thank you for your awesome site! I’ve been a peruser for years but just finally started cooking all your wonderful treats. That said, I’m a major novice! Do you knead this like bread, where it isn’t sticking to hands? I would love any help:-)
Blessings!!
Btw my gluten/wheat senstivities are not aggravated by Home fresh ground wheat!!
Praise God for His awesomeness!!
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Laura Reply:
April 4th, 2013 at 8:31 am
Yes, although you don’t knead it for as long as you would bread loaves. :)
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Laura your buns are incredible! Lol!
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Did anybody ever tell you what nice buns you have? LOL! I am so thrilled to find your blog! This is my project for this afternoon–thanks!
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Haw many calories average a bun do you think? from what calculations it’s about 130, but I not the best at figuring calories out. I was looking for a bun that has not animal products, I would try replacing the milk with almond milk. If I can get them to be about 130 cals that would be so fantastic!
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Laura Reply:
April 7th, 2013 at 5:03 pm
I’m sorry that I really have no idea on the calories. :)
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