Whole Wheat Burger Buns
You will never buy whole wheat burger buns again after trying these!
Prep time doesn't include rest time
½ cup (120 ml)
2 cups (240 g)
1⅓ cup (160 g)
whole wheat flour
⅔ cups (160 ml)
I used skim milk
extra virgin olive oil
egg beaten with water
Dissolve the dry yeast in the lukewarm water. Let it rest for 10 minutes.
Put the flours in the bowl of your stand mixer fitted with the dough hook, add the water+yeast, sugar and milk.
Start mixing then add the egg, olive oil, and salt.
Keep kneading until the dough comes together into a soft yet slightly tacky dough (about 15 minutes).
Make a ball and place it into a bowl covered with cling film. Let it rise until double in size (more or less 1 hour)
Divide the dough into 9 equal pieces.
Shape each piece into a tight ball and place them on a baking tray lined with parchment paper.
Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 40 min to 1 hour.
Preheat the oven to 400°F (200°C).
Brush the burger buns with the beaten egg and water and sprinkle with sesame seeds.
Bake for about 15 minutes, or until golden brown. Transfer to a rack to cool completely.
Serve the whole wheat burger buns immediately or store in a zip lock bag in the freezer for up to one month.
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