Whole Wheat Hamburger Buns
Community training session demonstration dinner, 3/12/12 – served as sandwiches with Pulled Chicken and Beans in Pumpkin Barbecue Sauce
These buns are easy to make, though you do need to plan out your time to allow for 2 rising periods. But the time spent is worth it – these are so much tastier than hamburger buns from the store.
Adapted from King Arthur Flour
- 1 cup lukewarm water
- 1 tablespoon instant yeast
- 2 tablespoons cooled melted butter or oil
- 1 large egg
- ¼ cup sugar
- 2 cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 tablespoon vital wheat gluten (optional)
- 1 ¼ teaspoons salt
In a large bowl or the bowl of a stand mixer, whisk together water, yeast, butter or oil, egg, and sugar. In a separate bowl, whisk together flours, vital wheat gluten (if using), and salt. Add almost all of the flour mixture to the wet ingredients and stir to combine. If the dough is too sticky to work with, add a little more of the flour mixture until the dough is tacky and soft and forms a ball away from the sides of the bowl.
Knead the dough, either by hand or using the dough hook on a mixer. Knead for 6-8 minutes by hand or 4-6 minutes by machine, until the dough spring back when poked and passes the “windowpane test”: roll a golf-ball-sized piece of dough into a ball, then stretch it thin as if you’re making a pizza crust. If it tears, keep kneading. If it forms a thin “windowpane” of dough without breaking, you’re done.
Cover the kneaded dough with a towel, foil, or plastic wrap and allow to rise in a warm spot for 1-2 hours, until roughly doubled in bulk.
Use a large knife to cut the risen dough into 12 equal pieces. Roll each piece into a ball and flatten each ball into a disk. Place disks on a baking sheet, cover with a towel, foil, or plastic wrap again, and allow to rise about 1 hour, until puffy.
Optional: before baking, brush the tops of the buns with melted butter or egg white for a shiny top.
While buns are rising, preheat oven to 375. Bake risen dough for 15-18 minutes, until golden. Allow to cool.
Yield: 12 buns.