Whole Wheat Hamburger Buns
An incredible recipe for light, brioche-style buns with the addition of good-for-you whole grain flour. Perfect for burgers and sandwiches.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 c. warm water
- 3 tablespoons warm milk (whole, 2%, 1% is fine)
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 2 large eggs
- 2½ cups bread flour
- ¾ cup whole wheat flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter
- sesame seeds
- Notes: Before you begin, this recipe requires an overnight rise. You’ll need to start the day before.
Instructions
- 1
In a glass measuring cup, combine the water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg in a separate bowl; set aside.
- 2
In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of small crumbs.
- 3
Add the yeast mixture and beaten egg to the bowl. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 8-10 minutes.
- 4
Shape the dough into a ball and return it to the bowl (it will be sticky). Cover with plastic wrap and let the dough rise in a warm place for about 1-2 hours. Transfer to the refrigerator to finish rising overnight.
- 5
When you are ready to bake, remove the dough from the refrigerator and bring to room temperature, about 1 hour.
- 6
Line a baking sheet with parchment paper.
- 7
Using a bench knife (or chef’s knife), divide the dough into 8 equal pieces. If you have a kitchen scale, weigh each piece to guarantee that they’re all the same size.
- 8
To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board (it’s easier to roll this way). Place your palm over the top and gently roll into a smooth ball.
- 9
Transfer the balls to a parchment lined baking sheet, placing them 2 to 3 inches apart. Gently press down to flatten. Cover loosely with lightly oiled plastic wrap and let buns rise in a warm place for 30 minutes to 1 hour, or until puffy and slightly risen.
- 10
To make the egg wash, beat the remaining egg with a splash of water. Right before baking, gently brush each bun with egg wash, making sure to coat the sides and underneath the dough. Sprinkle sesame seeds over the top.
- 11
Preheat your oven to 375 F. and place a shallow metal baking pan on the oven floor. Before the dough goes in, add a few ice cubes to the hot pan to create steam. This will keep the bread moist and prevent it from tearing on the sides.
- 12
Bake for about 20-25 minutes or until golden brown.
- 13
Transfer to a wire rack and cool completely before serving.