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Whole Wheat Hamburger Buns Recipe


1 cup low fat milk
1/2 stick butter
2 teaspoons agave nectar or honey
1 package active dry yeast
1 large egg, room temperature
1 teaspoon salt
2 cups whole wheat flour
1 large egg, beaten
Sesame seeds


  1. Preheat oven to 150 degrees F.
  2. Add the milk, butter and agave nectar/honey to a small saucepan.
  3. Warm over low heat until the butter melts, remove from heat. The temperature should be that when you put your finger in, it feels like body temperature.
  4. Add the milk mixture to a mixing bowl and sprinkle in the yeast onto the surface in a thin lay, allow to sit for 5-10 minutes to dissolve.
  5. Whisk into the milk mixture the egg and salt.
  6. Start adding the flour about 1/3 cup at a time and beat well after each addition.
  7. Once the dough starts to come together in a ball, stop adding flour and allow to rest for a few minutes.
  8. Turn the dough out onto a floured work surface and knead for about 7-8 minutes, keeping your hands floured and not allowing the dough to become too sticky.
  9. Add extra flour if needed.
  10. Oil your mixing bowl and put the dough into the bowl and cover with plastic wrap.
  11. Turn off the oven and open the door for 30 seconds to help bring the oven to the perfect temperature.
  12. Put the bowl with the dough into the oven for about 1 hour until doubled in size, remove from the oven.
  13. Heat the oven up to 375 degrees F.
  14. Turn the dough out onto a floured surface and knead again for 1 minute.
  15. Divide the dough into 8 equal pieces and roll into balls.
  16. Add parchment paper to a baking sheet and place the dough balls evenly apart.
  17. Cover with a plastic wrap and allow to rise for 30 minutes.
  18. Brush beaten egg lightly over the tops and side and sprinkle with sesame seeds.
  19. Bake for 18-20 minutes until golden brown. When you tap the bottom it should sound hollow.

Source : Culinary Ginger
Whole Wheat Hamburger Buns Recipe Whole Wheat Hamburger Buns Recipe Reviewed by Melvin Magadia on 7:43 PM Rating: 5

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