Whole Wheat Burger Buns

Whole wheat burger buns

Everybody likes  a  good burger .   It is  convenient ,  tasty   and  come in  myriad  versions  .  The  classic  burger  buns  are  lightly  sweet , soft and  tender  while still being able  to   hold   together the  juicy  ingredients .  Homemade   buns  takes  these  up  a  notch   with  added   nutritional  value.   These  buns  are  teeming   with   whole   wheat  goodness    with a  hint  of  sweetness .  They are   soft  and  light   with much   fewer  calories  and  more   nutritional values than  traditional   buns .   What is   not  to  like ??

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See how light and  even the  crumb is  ..  And   it is  easier  than you would  think . Here is   how  …
 Take  the   Whole  wheat  flour  and  All Purpose  flour in   a  large   mixing  bowl .  Make  a  well in the  center , pour  the  honey  1/4 C  lukewarm   water (100 °F- 110 °F)  and  sprinkle the  yeast on top .  If  unsure  of  the   yeast quality  activate it   separately  as   follows  . Warm  1/4 C  water  to 110°F or  just   warm to  touch .  Mix in the   honey  and  sprinkle  the  yeast  n top . Lightly  stir  and   set  aside   for  5 to 10 minutes   for  the  yeast  to  activate .  The  yeast  should   froth  on top .  If  not  foaming  after  10 minutes   discard and  use a  fresh  batch of   yeast . Break  the  egg  onto the  yeast  mixture and  mix  well .  Add  salt  and melted  butter . Slowly   add  the  water     and   stir    using  a  spatula  until all the   flour  is wet.  Cover  and set  aside for  10 minutes .   After  10 minutes  uncover  and   knead  the  dough  for  about  10 minutes   until  soft   ,   smooth and  pliable .  If  the   dough  feels  too  sticky  after   5  minutes  of  kneading  add  more  flour one tablespoon at a  time  and  knead  to  incorporate well .  Alternately  if  the   dough   feels is  too  dry   add   water,  a  couple  drops at a  time  and  knead  well to  incorporate.
Once  the   dough   becomes  very pliable   and  smooth  knead   a  few  more  times  form into a  ball  .Place  the  dough  ball in an   oiled  bowl   cover  and   let  it   rise in a  warm  place   for 1 to 1.5 hrs, or   till   doubled .  Notice the indentation in the last picture .   I had  let  the dough rise  extra  and  it had  expanded  to  touch the  cover .   Normally  a  bit of  extra  rising does  not  interfere   with the  results  during  the   first  rise , but  if  allowed  to  rise  more  during  the  final  rise  the   the  bread  tends to  sink   during  baking . Once  the  dough has   doubled  in  size ,   punch it   down   and  invert onto a  lightly  floured  kneading  surface .  Divide  the   dough into 10  equal  portions .
Take  each portion   and  stretch  the   sides  and  fold to the  a  few  times ,   rotating  dough a  little   each   time .    Repeat   this pull, fold , rotate  sequence  until the   dough has  completed  at least 2  turns .  This  sequence   gives  rise a  smooth  top   .  Pinch the  center   together  and   flip the  ball .
Transfer to  a cookie sheet    and  brush the  top   with  melted butter or  egg wash .  Sprinkle  the   sesame seeds  on top .   Cover  the  buns  loosely  and let rise until   almost   doubled ,  about 30 minutes .  About 10  minutes  before  ready to bake preheat   the oven to  375°F (190°C) .Bake  for 15 to 20  minutes  till the  crust  is  golden  brown  .  Remove  from  the  oven   and  cool  on a  wire  rack .

Notes :

  • Brush  with  egg  wash and  if  using  seeds .Rub  the  tops of  the buns  with   butter   right  out of  the   oven .   The  remain softer  and   the  crust  develop a nice   sheen  and  buttery flavor .
  • For a  richer  flavor  add  an  extra  egg yolk  and  reserve  the  white   for  the  egg wash .
  • For  best  results weigh the  ingredients .
  • The   amount of  water  absorbed by the  flour varies  depending  on the   flour type  , how   dry it is  and  the   humidity .  Always  reserve  some water   when  starting  to form the   dough .

WWBurgerBuns2Making  a  burger bun  is  definitely not  rocket  science .  Pair  with  patties  of  your  choice , toss in  ketchup , mustard or   your  favorite sauce ,  add in   lettuce , tomatoes  onions —  who  is  to say  it not   a  balanced  meal ???

Whole Wheat Burger Buns
Prep Time
20 mins
Cook Time
20 mins
Total Time
3 hrs
 

Try  these   whole  wheat  burger  buns  for a  healthier  version.  Though  made  with part  whole  wheat  these are  still soft  and  delicious.  It does not  use  any preservatives  and  tastes  better  than  any store  bought  bread . 

Course: Bread
Cuisine: American
Servings: 10 Buns
Author: Syama
Ingredients
  • Whole Wheat Flour - 230 gms 1 C
  • All Purpose Flour - 180 gms 1 1/2 C
  • Water - 230gms about 1 C
  • Butter - 30 gms 2 Tbsp
  • Egg - 1 large
  • Sugar - 25 gms 2 Tbsp
  • Salt - 7.5 gms 11/4 tsp
  • Yeast - 11 gms 1 Tbsp
Topping (optional)
  • Butter : 2 Tbsp
  • or
  • Egg - 1 for egg wash
  • Sesame seeds - 1 Tsp
Instructions
  1. Warm 60 gms (1/4 C) water to 110 °F or just warm to touch . Add sugar to it and stir well . Sprinkle the yeast on top and set aside for 5 to 10 minutes to activate the yeast.
  2. Melt 2 tbsp butter . Break the egg into a bowl and beat lightly . Take the flours and salt in a large mixing bowl . Make a well in the middle add the activated yeast , egg and the butter into it . Use a spatula to stir the wet and dry ingredients together . Add enough water and stir so that all the flour is just wet and a lumpy mass is formed. Cover and let rest for 10 minutes .
  3. Knead to form a soft and pliable dough , adding more water or flour if the dough seems to need it . Knead for 10 minutes until the dough feels very soft and supple .Transfer to an oiled bowl, cover and let it rise at a warm place till doubled - 1 to 11/2 hours .
  4. Punch down the dough .Turn out onto a lightly floured kneading surface.Divide the dough into 10 equal portions .Form each portion into a smooth ball , and press gently to flatten just a little .Transfer to a baking sheet and brush with butter or egg wash .Sprinkle sesame seeds on top , if using .The dough balls should be spaced a couple inches apart.Cover with a plastic wrap . Set aside till doubled , about 30 to 45 minutes .
  5. Preheat oven to 375 °F (190°C) .Bake for 15 to 20 minutes until the tops and browned nicely .Transfer to a wire rack to cool .

 


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