Whole Wheat Hamburger Buns

These are not quite as fluffy as store-bought ones, but are delicious and quick…only 40 minutes from start to burger.

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° F to 115° F) 1/3 cup olive oil or melted butter
1/4 cup brown sugar
1 egg
2 teaspoon salt
2 tablespoon ground flax seeds
3 to 3-1/2 cups wheat flour (for a lighter bun, use white flour or a combination of wheat and white)

In a large bowl, dissolve yeast in warm water. Add oil/butter and sugar; let stand for 5 minutes. Add the egg, salt and mix enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Do not let rise.

Divide into 8 pieces; shape each into a ball. Place on greased baking sheets and flatten. This dough tends to rise upward not out, so be sure the diameter is the size you want the bun. My first batch looked like golf balls.

Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 8 buns.

2 Responses to “Whole Wheat Hamburger Buns”

  1. Lizzzzzzzz says:

    Made these buns this morning for pineapple ginger barbecued tofu sandwiches with fresh arugula and cheddar. Fantastic and super easy! Mine hardly rose at all (maybe because I used cold oil and egg which made the water not hot enough to activate the yeast as well?) which I enjoy because I hate it when there’s more bun than filling.

    I used about 2 cups white flour, 1 cup whole wheat flour, and 1/2 Bob’s Red Mill multigrain hot cereal. I also used flaxseed oil instead of olive oil.

  2. dkchef says:

    Wow! 40 minutes? That’s quick!! And the ground flax seeds are an interesting addition, as well.

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