Whole Wheat Hamburger Buns
These Whole Wheat Hamburger Buns are so easy to make and taste so much better than store-bought! They are made with a few simple ingredients and have a hearty texture to hold up to any delicious burger toppings.
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Spatula
- Large mixing bowl
- Parchment paper
- Large sheet pan
Ingredients
- 1 ½ teaspoons Active dry yeast
- ¾ Cup Warm water 105 degrees F.
- 1 Tbsp Unsulphered molasses
- 1 ½ Tbsp Olive oil
- ½ tsp Apple cider vinegar
- 1 Medium Egg
- ¾ teaspoons Fine sea salt
- 1 ½ Cups Whole wheat flour
- ¾ Cup Unbleached all purpose flour
- Sesame seeds for topping
Instructions
- In a stand mixer bowl, add the warm water, molasses, and dissolve yeast in warm water. Let stand 5 minutes to activate the yeast and let it bubble.
- Add in the oil, vinegar, egg, and salt until combined. Measure the flour into the bowl and lightly combine. Turn on the mixer to a medium speed and knead for 6 minutes. The dough should pull away from the sides and be smooth and elastic.
- Grease a large bowl and place the dough in the bowl. Lightly spray the dough with non-stick baking spray and cover the bowl with plastic wrap. Let dough rise 1 hour or until doubled.
- Punch risen dough down and divide into 6 equal pieces. Shape each piece into a bun shape and place on parchment paper-lined baking sheets, giving each one 4 inches or more.
- Cover buns with plastic wrap again and let rise an additional 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 375 degrees F.
- Lightly spray the buns with water and sprinkle them with sesame seeds.
- Bake hamburger buns for 18-20 minutes, or until golden brown. Cool on a wire rack before slicing and eating.
Notes
- If you knead the dough by hand instead of using a mixer, it will take closer to 10 minutes of kneading.
- For shaping the buns, I used this video tutorial for easy instructions.
- Store hamburger buns in an airtight container or wrapped in foil at room temperature for up to 3 days.
- After the buns are baked they can be frozen for up to 3 months. Place them in two ziplock bags and freeze them until you're ready to use them. Defrost at room temperature for a few hours.
