Homemade Whole Wheat Hamburger Buns
Make your burgers extra special with these homemade hamburger buns. The buns are made with part whole wheat flour.
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm water, about 110°F
- 2 cups all-purpose flour, plus more for kneading
- ¾ cup whole wheat flour
- 1 large egg, separated, yolk for the dough and white reserved for the egg wash
- 1 tsp kosher salt
- 3 tbsp sugar
- 4 tbsp melted butter
- Vegetable oil or melted butter for greasing the bowl
- Cooking spray for the English muffin rings or jar bands, if using
For the Egg Wash and Topping
- 1 egg white (reserved from the separated egg)
- 1 tbsp water
- Pinch of salt
- Sesame seeds or poppy seeds (optional), for topping
Recommended Equipment
- Stand mixer optional
- English muffin rings or wide-mouth jar rings
Instructions
- In a large mixing bowl, combine the yeast and water. Let stand for 10 minutes.2 1/4 tsp active dry yeast | 1 cup warm water
- Add the all-purpose flour, whole wheat flour, egg yolk, salt, sugar, and melted butter. Mix with the dough hook or by hand until a soft dough forms (refrigerate the egg white—you'll use it later).2 cups all-purpose flour | 3/4 cup whole wheat flour | 1 large egg, separated, yolk for the dough and white reserved for the egg wash | 1 tsp kosher salt | 3 tbsp sugar | 4 tbsp melted butter
- Knead with the stand mixer or by hand on a lightly floured work surface for about 10 minutes, or 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 to the work surface.
- Coat the inside of a large bowl with vegetable oil or melted butter. Gather the dough into a ball and place it in the oiled bowl. Turn the dough to coat thoroughly with the oil. Cover the bowl with plastic wrap and place it in a warm, draft-free place until doubled, about 1 hour.Vegetable oil or melted butter for greasing the bowl
- If you are using jar bands or English muffin rings, spray the insides with cooking spray. Use English muffin rings or wide-mouth jar bands for large buns. For slider buns, use smaller bands.Cooking spray for the English muffin rings or jar bands, if using
- Line 2 large baking sheets with parchment paper.
- Place jar bands or rings on the prepared baking sheets.
- 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 the disks on the parchment-lined baking sheet in the jar bands, or place the dough disks on the baking sheets, leaving at least 2 inches between each disk.
- Cover the baking sheets loosely with tea towels and let the buns rise in a warm place for about 45 minutes or until doubled.
- Heat the oven to 400°F.
- Whisk the egg white with 1 tablespoon of water and a pinch of salt. Gently brush each bun with the egg wash and sprinkle with sesame or poppy seeds, if desired.1 egg white (reserved from the separated egg) | 1 tbsp water | Pinch of salt | Sesame seeds or poppy seeds (optional)
- Bake for about 15 to 18 minutes or until golden brown. Makes 12 large buns or about 16 to 18 small buns.
Tip: Check smaller slider buns early because they may bake faster than full-size buns.
Nutrition
Calories: 154kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 231mgPotassium: 62mgFiber: 2gSugar: 3gVitamin A: 140IUVitamin C: 0.002mgCalcium: 9mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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