Whole Wheat Hamburger Buns Recipe
 
 
Author:
Recipe type: Bread
Ingredients
  • 300g whole wheat flour, unbleached
  • 350g bread flour, unbleached, plus additional 50-60g (1/2 cup) in reserve if needed during the mixing process.
  • 290g water, warm
  • 200g milk
  • 2 ½ tsp active dry yeast
  • 13g salt
  • 30g olive oil
  • Bun Additives (Optional: sesame seeds, nuts, diced olives, diced jalapeños, cheese, pepperoni’s etc.)
  • 1 tbsp butter, melted & 1 tbsp buttermilk blended to brush on buns during bake.
Instructions
  1. In a 5-6 quart KitchenAid mixer bowl combine whole wheat flour, bread flour, water and milk. Mix using the bread hook attachment on speed 2 until combined (2-3 minutes) then let rest for 20-25 minutes.
  2. After elapsed time, again on speed 2 work in yeast, then work in salt and last work in olive oil. Once all three have individually been combined into dough, mix for an additional 5 minutes on speed 2. The bread should pull away from the walls of the bowl and form a ball on the hook. If it appears sticky and does not pull away from the walls of the bowl add about a ¼ cup of bread flour at a time until it does. You don’t want overly sticky dough but neither do you want it dry.
  3. While dough is mixing grease a large bowl with oil or cooking spray. Remove dough from hook and shape into a ball. Place ball in bowl and turn to coat all sides with oil. Cover with a damp towel or wax paper and a towel to rise in a warm area free from draft for 1 hour. (I warm up my microwave for 30 seconds before placing in the microwave to rise.)
  4. After 1 hour, punch down bread in bowl and let rise again for 1 hour.
  5. After the second hour, punch down bread a second time and divide into 8-10 equal portions.
  6. With each portion, press out on a flat surface (to a pancake size) then pull up the sides like they were flaps and press to the center. Lift and flip over and continue to pull the dough from sides to the underneath to form the bun. Pinch the seam created underneath closed and set on a cookie sheet that is lightly dusted with cornmeal. (Note: before forming each bun decide on whether you’re going to incorporate any additives to it and do so at this time.)
  7. Once each bun is formed, again place in a warm area free from draft to rise for 1 hour.
  8. minutes before the rise is complete preheat oven to 350 degrees F.
  9. Once buns have risen and oven is heated, bake for 10-15 minutes. Check on buns and if they have a nice golden color then lightly brush with melted butter/buttermilk blend and continue baking for an additional 10 minutes.
  10. Remove from oven and cool on racks.
  11. Enjoy!
Notes
* These buns are thicker and denser than traditional hamburger buns. They will hold up under the pressure of a loaded pulled pork sandwich, thickly layered deli style sandwiches with layers of meats & cheese, thick ½ lb burgers or the sloppiest of sloppy joes! * Add cheeses, pepperonis, olives etc. before forming and you’ll have a very versatile bun that you can fill or eat as is!
Recipe by How to Have it All at https://www.howtohaveitall.net/whole-wheat-hamburger-buns-recipe/