Whole Wheat Burger Buns
You will never buy whole wheat burger buns again after trying these! Prep time doesn't include rest time
Ingredients
- ½ cup (120 ml) lukewarm water
- 2 teaspoons dry yeast
- 2 cups (240 g) bread flour
- 1⅓ cup (160 g) whole wheat flour
- ⅔ cups (160 ml) lukewarm milk I used skim milk
- 1 tablespoon granulated sugar
- 1 egg
- 3 tablespoons extra virgin olive oil
- 1½ teaspoon salt
Topping:
- 1 egg beaten with water
- sesame seeds
Instructions
- 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.
- Enjoy!
Nutrition
Calories: 221kcal | Carbohydrates: 36.2g | Protein: 5.8g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 19mg | Sodium: 405mg | Fiber: 1.2g | Sugar: 2.4g