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 ??
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 .
- 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 .
Making 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 ???
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 .
Servings: 10 Buns
- 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
- Butter : 2 Tbsp
- Egg - 1 for egg wash
- Sesame seeds - 1 Tsp
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.
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 .
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 .
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 .
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 .