Homemade Soft Whole Wheat Burger Buns

Homemade Soft Whole Wheat Burger Buns

A burger bun is as important as the burger it self. Soft with a tender crust that melts in the mouth with the burger. That is what these soft whole wheat Burger Buns are – soft, tender and nutritious and homemade.

Homemade Soft Whole Wheat Burger Buns

Doesn’t this just take burgers to a another level? I mean making the buns whole wheat?  You know how  I feel about my burger buns. They just HAVE to be SOFT! That is why my Soft Burger Buns is by far the most popular recipe for burger bun!

But these are whole wheat – you know !! I wanted to make whole wheat Burger Buns and yet I wanted to make sure they had the same exact softness and tender crust like my original recipe for Soft Burger Buns made with White flour.

And the result? Can you see how soft that is below? (you have to excuse my colored fingers – I have edible gel food color – one of the big cons of decorating cakes is the coloring fondant can sometimes be messy)

Homemade Soft Whole Wheat Burger Buns Recipe

So Let’s talk ingredients and substitutes

• Bread flour vs all purpose flour – I have always used all purpose flour for making my bread and it works great but if you prefer you can use bread flour – I have no doubt it will be even softer.
• Whole Wheat Flour – I use 60% whole wheat flour and 40% half white. I find that this gives me a perfect balance in texture. Not too dense and not too tough on the crust.
• Warm milk – Milk contributes to that nice soft texture but if you want to omit the milk with water it would work just as well.
• Yeast – I use Active dry yeast. I am not brand sensitive so use any brand as long as it’s not too old and lost it’s potential.

Homemade Soft Whole Wheat Burger Buns Recipe

Tips for success with these Soft Whole Wheat  Burger Buns 

• Quantity of flour –  Less is more when it comes to making soft burger buns!! Trust me on this one! The final amount may vary from day to day and flour to flour. I give you an approximate but you have to see the consistency of the dough and decide. You may use 400 or 450 or even 500 grams of flour at different times with the same recipe.
  What’s important is to look at the consistency or your dough. It has to be very soft, spongy and yes still sticky but elastic!! I have tried my best to give you pictures below to illustrate.
• Temperature – Bread maker know this and it’s important. So no; it’s not a fuss when you see a bread baker passionate about the temperature in his recipe!
  Temperature plays a huge role in bread baking. Beginning with the temperature of your liquid ingredients – you want the milk or water to be approximately 41 C / 105 F. If it’s cooler then it will fail to revive your yeast and If it’s hotter again you will kill the yeast giving you a flat bread.
  You don’t need a thermometer. The best way to test it is – just stick a little clean finger if you can keep your finger in there without discomfort it’s good. I always say – it’s the same temperature you give milk to a baby – warm.
• Save the steam – Covering the rolls as soon as they come out of the oven is an important step in keeping these buns soft. Covering retains the moisture from the steam in the bread.

Homemade Soft Whole Wheat Burger Buns Recipe

Recipe – Homemade Soft Whole Wheat Burger Buns

Tools

• Mixer – I’m using my K-Mix
• Bowl
• Wooden Spoon
• Whisk
• Oven
• Baking Trays
• Bench Scaper
• Parchment Paper
• Oven mitts
• Kitchen Cloth

Homemade Soft Whole Wheat Burger Buns Recipe

Ingredients

• Warm Milk  – 360 ml (1 1/2 cup)  (about 41 C or 105 F)
• Egg – 1 large
• Melted Butter – 60 grams ( 4 tbsp)
• Sugar – 2 tbsp
• Instant Dry Yeast – 1 tbsp  [(2 1/2 tsp) or (one envelope) or (25 grams fresh yeast)]
• Salt – 1 1/2 tsp
• Whole Wheat Flour – 330 grams (3 cups)
• All Purpose Flour – 185 grams  (1 1/2 cup)
• Additional All Purpose Flour as needed 65 grams (1/2 cup)
• Egg wash (beaten egg with 2 tbsp water)
• Sesame seeds or poppy seeds

Homemade Soft Whole Wheat Burger Buns Recipe

Method

Prepare Dough in a mixture

• Using an electric bowl with dough attachment
•  Add the warm milk, sugar, yeast, egg, melted butter – stir well and set aside until foamy.
•  Then add both flours and salt in the mixer bowl. (not the additional flour)
• Knead starting on low for two minutes until all the dry flour is absorbed,
• Scrape the sides of the bowl. The dough will be soft and wet and that’s OK.
• Knead for about 3 more minutes on medium adding only enough flour help with kneading.
• You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic!

Homemade Soft Whole Wheat Burger Buns

Prepare Dough by hand

• In a bowl – add the warm milk, sugar, yeast, egg, melted butter – stir well and set aside until foamy.
• Place flour and salt in the mixer bowl (not the additional flour)
• Add in the yeast mixture.
• Do not add too much flour.
• Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
• Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand

Homemade Soft Whole Wheat Burger Buns

Finger Test

• Now for my usual finger test.. (By now you probably don’t need me to show you this..! (see progress pictures  in previous blog post)
• Dig two fingers in – Pick your fingers — the dough spring back.. You should barely see your finger marks on the dough.
• The dough will still be a bit sticky . This is how it should be -soft, very elastic, still a little sticky.

Prove first time

• Place in an oiled bowl to rise for about an hour or more..until double in volume.
• Once double in volume. Punch down.

Divide and form buns

• Divide the dough into 10 to 12 depending on how big you want the burgers.
• Let rest for 10 minutes. This will help with forming the buns.
• Form the buns exactly the same way I showed you in my post for dinner rolls.

Homemade Soft Whole Wheat Burger Buns Recipe

Prove again before baking

• Cover with cling / plastic wrap and let rise in a warm place for about 45 mins to an hour.
• Once double in volume… Apply egg wash and sprinkle sesame seeds.

Homemade Soft Whole Wheat Burger Buns Recipe

Baking the buns

• Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
• Important – as soon as you take the burgers out of the oven – cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
• Let rest for 15 mins before you remove the kitchen cloth or serve.

Save this recipe for later on Pinterest – find my collection of recipes and tutorials on Pinterest here 

Homemade Soft Whole Wheat Burger Buns Recipe

Recipe Card – Homemade Soft Whole Wheat Burger Buns Recipe

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Homemade Soft Whole Wheat Burger Buns Recipe

Prep 20 mins

Cook 20 mins

Inactive 2 hours

Total 2 hours, 40 mins

Author Veena Azmanov

Yield 12 Buns

A burger bun is as important as the burger it self. Soft with a tender crust that melts in the mouth with the burger. That is what these soft whole wheat Burger Buns are - soft, tender and nutritious and homemade. 

 

Ingredients

• Warm Milk  - 360 ml (1 1/2 cup)  (about 41 C or 105 F)
• Egg - 1 large 
• Melted Butter - 60 grams ( 4 tbsp)
• Sugar - 2 tbsp
• Instant Dry Yeast - 1 tbsp  [(2 1/2 tsp) or (one envelope) or (25 grams fresh yeast)]
• Salt - 1 1/2 tsp 
• Whole Wheat Flour - 330 grams (3 cups)
• All Purpose Flour - 185 grams  (1 1/2 cup) 
• Additional All Purpose Flour as needed 65 grams (1/2 cup)
• Egg wash (beaten egg with 2 tbsp water)
• Sesame seeds or poppy seeds

Instructions

Prepare Dough in a mixture

• Using an electric bowl with dough attachment
•  Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
•  Then add both flours and salt in the mixer bowl. (not the additional flour) 
• Knead starting on low for two minutes until all the dry flour is absorbed,
• Scrape the sides of the bowl. The dough will be soft and wet and that's OK. 
• Knead for about 3 more minutes on medium adding only enough flour help with kneading. 
• You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic! 

Prepare Dough by hand

• In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
• Place flour and salt in the mixer bowl (not the additional flour) 
• Add in the yeast mixture.
• Do not add too much flour.
• Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
• Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand

Finger Test

• Now for my usual finger test.. (By now you probably don't need me to show you this..! (see progress pictures  in previous blog post)
• Dig two fingers in - Pick your fingers -- the dough spring back.. You should barely see your finger marks on the dough.
• The dough will still be a bit sticky . This is how it should be -soft, very elastic, still a little sticky.

Prove first time

• Place in an oiled bowl to rise for about an hour or more..until double in volume.
• Once double in volume. Punch down.

Divide and form buns

• Divide the dough into 10 to 12 depending on how big you want the burgers.
• Let rest for 10 minutes. This will help with forming the buns.
• Form the buns exactly the same way I showed you in my post for dinner rolls.

Prove again before baking

• Cover with cling / plastic wrap and let rise in a warm place for about 45 mins to an hour.
• Once double in volume... Apply egg wash and sprinkle sesame seeds.

Baking the buns

• Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
• Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
• Let rest for 15 mins before you remove the kitchen cloth or serve.

Courses Lunch, Dinner, Brunch

Cuisine American

I used these often with my Spiced Homemade Beef Burgers – yum! Click for the recipe.

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