Whole Wheat Hamburger Buns
Soft, wholesome, and packed with flavor, these Whole Wheat Hamburger Buns are the perfect upgrade for your next barbecue or sandwich creation. Made with a blend of nutrient-rich whole wheat flour and all-purpose flour, these buns strike the perfect balance between hearty texture and fluffy softness. Naturally sweetened with honey and enriched with olive oil and a touch of milk, each bite is delightfully tender yet sturdy enough to hold all your favorite burger toppings. Topped with optional sesame seeds for a bakery-style finish, these buns are as beautiful as they are delicious. With an approachable prep time of just 20 minutes and an easy-to-follow process, including tips for kneading and rising, this recipe will have your kitchen smelling like a bakery in no time. Serve these homemade buns fresh for your burgers, sliders, or as the base for a creative sandwich – they’re guaranteed to elevate any meal.
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 cup Milk (warmed)
- 1 packet Active dry yeast
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 1 large Egg
- 3 cups Whole wheat flour
- 2 cups All-purpose flour
- 1.5 teaspoons Salt
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water, warm milk, and honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until the mixture is frothy.
Add the olive oil and egg to the yeast mixture, and whisk to combine.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, you can knead the dough with a stand mixer fitted with the dough hook for about 6-8 minutes.
Lightly oil a large bowl and place the dough inside, turning it once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 1-2 hours, or until it has doubled in size.
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and flatten slightly to form a bun shape.
Place the shaped buns onto a baking sheet lined with parchment paper, leaving about 2 inches between each bun. Cover with a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.
Preheat the oven to 375°F (190°C). If desired, brush the tops of the buns with milk or an egg wash (a beaten egg mixed with 1 tablespoon of water) for a golden finish, and sprinkle with sesame seeds.
Bake the buns in the preheated oven for 14-16 minutes, or until golden brown on top and cooked through.
Remove the buns from the oven and transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
