Whole Wheat Hamburger Buns
I have been under the weather all week and really didn’t feel like fussing too much with a bread recipe. I decided to make these quick and easy, yet, delicious hamburger buns/sandwich rolls. These are very easy to put together. Let’s make these whole wheat hamburger buns!
I am sure you all can relate, when you’re sick, the last thing you want to do is spend a ton of time in the kitchen. Even me, who LOVES working in the kitchen, has times when I just don’t feel like it.
We were out of bread this morning, and, I decided to make a quick and easy recipe until I get back on my feet and can spend more time on my usual sourdough recipe.
But, just because these are quick and easy doesn’t mean they lack in flavor and texture! They are very delicious and fluffy!
When I try to come up with easy and quick recipes, I almost always lean towards yeasted breads. Obviously, they rise much quicker and you can have bread products in just a couple of hours as opposed to 12-24 hours.
For this recipe, you will need flour, water, salt, honey (optional), olive oil, and active dry yeast.
Let’s talk about the flour options. You can use freshly ground whole wheat (which is what I use), store bought whole wheat, or, even unbleached all purpose will work just fine.
I use a stand mixer, but, you can most definitely knead these by hand. Just knead them for 6-7 minutes or until soft and stretchy.
To start, add the very warm water (between 105-110 degrees F), yeast, and honey. Mix together and cover. Allow the yeast to proof for 5-10 minutes. It should look puffy and bubbly if it is activated.
After it is proofed, add the oil, salt, and 3 cups of the flour. You want the dough to clean the sides of the mixer bowl. It may take up to 3 1/2 cups of flour. After 3 cups just add a little at a time until it comes away from the bowl.
Knead for 6-7 minutes.
Transfer the dough to a large mixing bowl with a little oil in it to rise for 1-2 hours or until doubled.
After it is doubled, punch the dough down. Divide into 12 equal parts and shape into hamburger bun shapes. Place on a parchment lined baking sheet, spritz with olive oil, and cover with plastic wrap for the second rise.
The second rise takes between 30 minutes to an hour. While they are rising, preheat the oven to 400 degrees F.
Once they have risen and become poofy, bake for 15-18 minutes or until brown. DO NOT OVER BAKE!
Optionally, you can brush the tops with butter. Allow to cool on cooling rack.
Enjoy!
See you soon!
Whole Wheat Hamburger Buns
Equipment
- 1 Stand Mixer optional
- 1 Baking Sheet
Ingredients
- 1 1/4 cup very warm water 105-110 degrees F
- 1 tbsp active dry yeast
- 1 tbsp honey
- 1 1/2 tsp salt
- 1/8 cup olive oil can use 1/2 of a 1/4 cup
- 3-3 1/2 cups flour (I use freshly milled whole white wheat) can use store bought whole wheat or unbleached all purpose
Instructions
- Add water, yeast, and honey to the bowl of a stand mixer. Mix well, cover, and allow to proof for 5-10 minutes. It should be puffy and bubbly once proofed.
- Once proofed, add oil, salt, and 3 cups of the flour. Add up to 3 1/2 cups of flour or until the dough cleans the sides of the mixing bowl.
- Knead for 6-7 minutes.
- Transfer to a large mixing bowl with a little olive oil in it.
- Cover, allow to rise 1-2 hours or until doubled.
- Punch down. Divide into 12 equal portions. Shape into hamburger bun shapes.
- Place on a parchment lined baking sheet. Cover and allow to rise for 30 minutes to an hour until poofy.
- Preheat oven to 400 degrees F.
- Bake for 15-18 minutes or until golden brown taking care to not over bake.
- Transfer to cooling rack to cool completely.
