Whole Wheat Hamburger Buns
Making whole wheat hamburger buns at home is a delicious way to enjoy a healthier version of a classic favorite.
Ingredients
Wet Ingredients
- 1.5 cups warm water (about 98-105°F) Ensure the water is warm, not hot, to activate the yeast.
- ⅓ cup olive oil Can use more for softer buns.
- ⅓ cup honey
- 2 tsp sea salt
- 1 large egg
- 2 Tbsp lecithin
Dry Ingredients
- 1 tsp wheat gluten
- 2 Tbsp dry active yeast
- 4.25 cups whole wheat flour Freshly milled hard red and hard white wheat berries.
Instructions
Preparation
- In a large mixing bowl, combine warm water, olive oil, honey, and sea salt. Stir until well mixed.
- Add the egg and lecithin to the mixture and whisk until blended.
- In a separate bowl, mix dry active yeast and wheat gluten with one cup of whole wheat flour. Let it sit for about 5 minutes until it becomes frothy.
- Combine the yeast mixture with the wet ingredients and mix together.
- Gradually add the remaining whole wheat flour, one cup at a time, until the dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Once risen, punch the dough down and divide it into 12 equal pieces.
- Shape each piece into a round ball and place them on a baking sheet lined with parchment paper.
- Let the shaped buns rise for another 30 minutes while preheating the oven to 375°F.
- Bake the buns for 15-20 minutes or until they are golden brown.
- Allow the buns to cool completely before serving.
Notes
To store the buns, place them in an airtight container or a zip-top bag. They can stay fresh at room temperature for up to 3 days. For longer storage, you can freeze the buns for up to 3 months.