Whole Wheat Burger Buns

Whole Wheat Burger Buns requires roughly 45 minutes from start to finish. This side dish has 312 calories, 11g of protein, and 11g of fat per serving. This recipe serves 8 and costs 67 cents per serving. This recipe from Handle the Heat requires sesame seeds, egg, egg, and granulated sugar. It is an inexpensive recipe for fans of American food. 258 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 68%, this dish is pretty good. Similar recipes are Whole-Wheat Burger Buns, 100% Whole Wheat Burger/Hot Dog Buns, and Burger Buns.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.Preheat the oven to 400°F with a rack in the center. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.

 

Step by step:

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg.

2. Add the flours to the bowl, and mix until incorporated.

3. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.

4. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.Preheat the oven to 400°F with a rack in the center.

5. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds.

6. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown.

7. Transfer to a rack to cool completely.

8. Serve or store in an airtight container in the freezer for up to one month.

Nutrition Information:

covered percent of daily need