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Wheat Hamburger Buns

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Wheat Hamburger Buns

Wheat Hamburger Buns

Photo © Diana Rattray
A stand mixer makes mixing and kneading the dough a little easier, but it can also be done by hand. Canning jar bands or similar baking forms make the buns uniform in diameter and easy to slice, but you can also shape and bake them freehand as well.

Prep Time: 20 minutes

Cook Time: 15 minutes

Rising Time: 1 hour, 45 minutes

Total Time: 2 hours, 20 minutes

Yield: 1 Dozen Large or About 16 Small

Ingredients:

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water, about 110°
  • 2 cups all-purpose flour, about 9 ounces, plus more for kneading
  • 3/4 cup whole wheat flour, about 3 1/2 ounces
  • 1 egg yolk
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • 2 tablespoons melted butter

  • Topping
  • 1 egg white
  • 1 teaspoon water
  • pinch salt
  • sesame seeds

Preparation:

In a large mixing bowl, combine the yeast and water. Let stand for 10 minutes.

With a dough hook of a stand mixer or by hand , work in the all-purpose and wheat flours, egg yolk, 1 teaspoon salt, sugar, and melted butter. Knead with the the stand mixer or by hand on a lightly floured work surface for about 10 minutes, until smooth and elastic. Work in small amounts of flour, as needed, to keep the dough from sticking to the sides of the bowl (or work surface if kneading by hand).

Gather the dough into a ball and place in a large oiled bowl. Turn the dough to coat thoroughly with the oil. Cover with plastic wrap and let rise in a warm, draft free place until doubled, about 1 hour.

If using jar bands, spray the insides of 12 wide-mouth or 16 standard canning jar bands with nonstick cooking or baking spray.

Line 2 large baking sheets with parchment paper. Place 6 wide mouth jar bands on each baking sheet. If using smaller, standard sized jar bands, place 8 on each baking sheet. Remove the risen dough to a lightly floured work surface and press out excess air bubbles.

Tear off pieces of dough and shape into balls, roughly 2 ounces each (about 1 1/4 to 1 1/2 ounces for small buns). Flatten slightly to form disks.

Place on the parchment lined baking sheet in the jar bands, or place on the baking sheets, leaving at least 2 inches between each disk.

Cover the baking sheets loosely with clean, lint-free dish cloths and let rise in a warm place for about 45 minutes, or until doubled.

Heat the oven to 400°.

Whisk the egg white with water and a pinch of salt. Gently brush each bun with egg wash and sprinkle with sesame seeds.

Bake for about 15 minutes, or until nicely browned.

Makes 12 large buns or about 16 to 18 small buns.

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