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Homemade Whole Wheat Hamburger Buns are perfect for the grilling season. They are so much better and healthier than store bought!
The weather is hot and grilling is everyone’s favorite activity these days. We actually bought a new grill last week and I am so excited to use it. Earlier we had this super small grill which we used for exactly 2 days last year. I guess it was just too small to even work on, so now we got a bigger one. Even this one isn’t huge, but good enough for 2 of us. I am thinking about a lot of grilled desserts and of course some grilled vegetarian burgers. But before I can make the burger, I obviously need burger buns and nothing better than making your own burger buns at home. Bonus if they are healthier like these Whole Wheat Hamburger Buns. They are made with 100% white whole wheat flour, are easy to make and will be great for all your grilling recipes.
I have been making my own bread for almost 3 years now but still I feel the same butterflies in my stomach when the bread is in the oven as I did when I baked my 1st ever bread. You know there’s something magical about the art of bread making, it’s amazing how the yeast works and every time I work with it, I cannot help but be amazed by the whole process. Baking whole wheat hamburger buns or any bread at home is easy if you know how to work with yeast. My experience tells me that 2 things are super important when you are working with yeast – 1. a good quality yeast, this is a must. More often than not the recipe doesn’t work because you didn’t use a good quality yeast and 2. the right temperature for the yeast to activate. The yeast will not activate/work if the temperature of the liquid is too hot or too cold. It should be warm, around 115 F degrees. Obviously, the best way to do this is through a kitchen thermometer but it’s fine if you don’t have that. Just touch the water/milk with your finger tips, if you have to remove it immediately, the temperature is too high. It should be just warm enough.
Trust me, once you make homemade hamburger buns at home you would never want to buy it from the stores. These whole wheat hamburger buns taste amazing with honey or jam and are perfect for all your burger recipes. The buns are obviously not as light as regular buns since this is 100% whole wheat but they have a great nutty taste, which I really liked. Hope you guys give this recipe a try!
* You may or may not need all the flour. Stop when the dough pulls away from the sides of the bowl. I did not use the entire 3.5 cups.
Fantastic and easy! I ended up using significantly more flour, but I’m at a high altitude so it makes sense. ThNks!
I’d like to try this recipe by dividing the dough further to create 16 balls and bake them into rolls. Would you recommend I bake them differently if I do so?
I’m going to try this burger buns and thinking to reduce the honey to 1 tbs cause I don’t like it sweet is that ok?
And I would like to ask you did you use only whole wheat flour?
Did you use the fluid oz cup to measure the water or the dry Ingredients measuring cup
Can this recipe be doubled? I am using a 5qt Kitchen Aid mixer.
Wow, i am so impressed with This Recipe it is better than the King Arthur Flour Recipe Easy to follow. These came out delicious; soft, Golden, scrumptious. Thank you!
Can you make these minus the egg? I am allergic…..
I made this recipe before some days and the buns turns out great! Really delicous!
Thank you for sharing
Wonderful recipe! I didn’t have white whole wheat flour, and wasn’t sure if all regular whole wheat flour would make a difference, so I used just under 1 cup of white flour in with my whole wheat flour. I proofed my yeast with the water and honey, then beat in egg, oil and salt, and proceeded with the recipe. I made 4 hamburger rolls and 4 twisted dinner type rolls. Just had a sandwich on one— delish. They turn into a good size bun even though they look like they will be small.
Excellent recipe! Saving this to make again.
What can I substitute for the egg?
I’m vegan and am wondering if I can use pure maple syrup instead of honey?
I also used significantly more flour and I am literally at sea level. I ended up adding additional yeast and honey because I was not confident on the ratios after, what, my ~second cup of extra flour went in. I think this recipe would be better served by volume measurements. Or at least on note on spoon and level, or scoop method, for the flour measurements. Or reduce the liquids. I am a very experienced baker BTW.
It’s hard to believe that the recipe uses volume measurements instead of weights. I am a decidedly less than talented baker, and I need all the help I can get. It’s pretty much conventional wisdom now that weights are more accurate and accuracy is what’s needed in baking. I won’t chance a flop by using volume. Yes, I can convert the measurements to weights, but accuracy is lost there too. Perhaps you would consider this in the future? Thank you!!
This is a great recipe! I’ll be keeping it as my go to for buns! I didn’t use as much honey, but I’ve never had whole wheat buns turn out so great!!! Fluffy and delicious using only whole wheat flour!
I didn’t read the instructions before hand, and just mixed my wet with my dry ingredients in a bowl and then transferred to the counter to hand knead! Such a great recipe!!!!