Whole Wheat Burger Bun

I am always searching for that perfect whole wheat burger bun. This isn’t the perfect roll, but it is pretty tasty and a step in the right direction to find that flawless healthy bun.

FUN FACT: Hamburgers were originally served between two pieces of bread. The bun was introduced years later!

These buns have a crusty outside but a soft fluffy inside making them a great companion to juicy homemade hamburgers!

After dividing the dough into twelve pieces, I rolled each between my hands to smooth them out and make dough balls. They didn’t completely smooth out, but I pressed onward anyway.

The next step was to press the dough out to flatten the balls to get the bun shape. I may have pushed them down too much. When they rise the second time and cook, they grow horizontally more than vertically. Mine turned out flatter than I would have liked. I think had I not pressed them down as much they would have been taller.

SIDE NOTE: I’m definitely going to be making these again, but flattening the dough less!

I also tried making hot dog buns, but they ended up more like hoagie rolls (which are still good).

I also experimented with putting onions on top. These smelled really good, but the onion flecks didn’t stay on the bun very well. I’ll have to figure out a better way for that.

FUN FACT: The German word Burg means fortified or reinforced. So I guess a hamburger is just a meat patty that is fortified between bread!

Whole Wheat Burger Buns

Ingredients:

1 package of active dry yeast

Pinch of sugar

1 cup water divided in half

1 ½ cups all-purpose flour

2 eggs

1/3 cup canola oil

1 ½ teaspoon salt

3 tablespoons brown sugar

3 cups whole wheat flour

Directions:

Mix the yeast packet, a pinch of sugar, and ½ cup warm water in a bowl, mix together until dissolved, then let sit about 10 minutes or until foamy.

In a large mixing bowl, add 1 ½ cups all-purpose flour, eggs, oil, salt, brown sugar, and ½ cup water. Mix together with a whisk until smooth.

Add the yeast mixture and continue mixing with the whisk.

Start to add the wheat flour, ½ cup at a time, mixing thoroughly after each cup. Add more water, 1 tablespoon at a time if needed to incorporate the flour.

When all the flour has been added, knead by hand for about 5 minutes or until the dough becomes smooth.

Place finished dough in a well-greased container and allow it to rise until double in size, about two hours.

When the dough has finished rising, turn out onto a floured surface and divide into twelve pieces.

Roll the dough between your hands to make a ball.

Place the ball on a baking sheet and press down gently with your palm until flattened out a little on top.

Cover loosely with plastic wrap and allow the dough to rise again for about 30 minutes.

Brush with an egg wash before baking if desired. Add toppings, such as sesame seeds or onions, to buns if desired.

Bake at 350° for 20 minutes.

Transfer to a cooling rack when finished baking.