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. 
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Homemade Soft Whole Wheat Burger Buns Recipe - Hamburger Buns

A burger bun is as important as the burger itself. 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 they are also homemade. This is a step by step tutorial on how to make these best, softest, whole wheat hamburger buns from scratch. 
Course brunch, Dinner, Lunch
Cuisine American
Keyword Whole Wheat Burger Buns, Whole Wheat Hamburger Buns
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 15 Buns
Calories 191kcal
Author Veena Azmanov

Ingredients

  • 360 ml Warm milk about 41 C or 105 F
  • 1 Egg large 
  • 60 grams Melted butter 4 tbsp
  • 2 tbsp Sugar
  • 1 tbsp Instant dry yeast 2 1/2 tsp or one packet or 25 grams fresh yeast
  • 1 1/2 tsp Salt
  • 330 grams Whole wheat flour
  • 185 grams All-purpose flour
  • 65 grams All purpose flour as needed
  • Egg wash beaten egg with 2 tbsp water
  • Sesame seeds or poppy seeds

Instructions

Prepare dough with a mixer

  • 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 heels 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 a 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.

Nutrition

Calories: 191kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 276mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3.1% | Calcium: 3.9% | Iron: 9.1%