Make Your Own Whole Wheat Hamburger Buns



If you know me well, you know that one of my favorite meals is the sandwich. There’s something about stuffing your meat and veggies between two pieces of well-made bread and adding some zippy condiments that takes the combination to a new level.

And a good hamburger bun—whether it’s for putting together a burger or dressing up a sandwich—is an essential part of that equation. That’s why I make homemade hamburger buns; you just can’t beat fresh-baked breads. Plus, you can store these in a freezer bag and freeze them until you’re ready to use them. They still taste great!



This whole wheat hamburger bun is another that takes advantage of my already-established favorite kitchen: my bread maker. I use it to mix together the dough, and once that cycle’s completed, I can come back and shape the dough into the buns to bake in the oven. (If you’re looking for some other recipes to take advantage of using a bread maker, some of my favorites include making whole wheat sandwich bread, pizza dough, soft pretzels, and bagels.)



1 cup warm-ish water
1 egg
¾ tsp. salt
¼ cup butter, melted
¼ cup sugar
2 cups unbleached all-purpose flour
1 cup whole wheat flour
3 tsp. bread machine yeast


In your bread machine (mine is similar to this one), add ingredients from the water to the flours, in the order given in the recipe. (So, you'll add the water first and the whole wheat flour last.)

Once you've added the last of the flour, use a spoon to hollow out a little dent in the middle of the flour. Into this, add your yeast. Program your bread machine on the "Dough" cycle. Press Start.

Let the bread machine mix the dough and go through the rising cycle. At the end, it will beep. Remove the ball of dough from the bread machine's pan, and turn dough out onto a lightly floured countertop. Using a dough scraper (or a sharp knife), divide dough into 12 equal pieces. (Make this easy by rolling dough into a rope, and then divide it into four equal sections. Then cut each of those sections into three equal pieces.)

Form each piece into a ball. Place on a lightly greased baking stone (here's the baking stone I use) or cookie sheet, leaving about two inches of space between buns. Cover dough with a cotton dish towel or cloth napkin, and set in a warm place to rise for about 45 minutes. (For an easy way to let your bread rise, read my breadmaking tips and tricks article.)

Turn your oven on to bake at 400-degrees. Remove the dish towel from the dough, and let it bake in the oven for about 12 to 15 minutes, until golden. Remove from oven and let cool.

Once cool, split buns in half horizontally. Store slices in a sealed bag or airtight container for up to a week, preferably in the fridge or freezer if you aren’t planning on using them right away. Makes 12 hamburger buns.

If you like this recipe, click here to pin it to Pinterest. You can also follow me on Pinterest here.

(Plus, take a peek at my breadmaking tips and trick article, which will provide some good insights about how to overcome common problems, easy substitutions you can make if you run out of some ingredients, and some of my favorite breadmaking essentials. Read the article here.

P.S. If you are new to this blog, thank you so much for stopping by! You can feel free to browse all my other posts about my journey toward a lifestyle of simplicity and DIY, as well as some of the ways my husband and I are learning to save money. I also write about my faith, my marriage and everything in between, which you can explore in the archives.

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18 comments:

  1. Mmmm! This looks like something I will want to try.

    Thanks, Carmen!

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  2. Bookmarking! I've baked quite a lot of homemade stuff but never hamburger buns (maybe since we don't eat them often). So glad to have a reference now. Thanks!

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  3. No problem! Let me know if you end up trying them out :)

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  4. They sound just what I am looking for: delicious and easy to make! Umm, shouldn't they have more than 50% Whole Wheat flour to be called "Whole Wheat"? I just realized the recipe has 2x more white than wheat flour....

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  5. They are tasty, Margaret! Let me know if you do make them. And bread products only have to have about 1/4 to 1/3 wheat flour to be legally called Whole Wheat. (Something to be aware of when you're doing your grocery shopping!)

    The all-purpose flour is necessary to give the bread a nice fluffy texture, but you can always try using more whole wheat and see how it comes out. Baking is very much a trial-and-error process!

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    Replies
    1. I wouldn't recommend more than 1/2 whole wheat, 1/2 white flour - otherwise, you'll get hockey pucks that even the ducks won't touch. Ask me how I know. ;)

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  6. Hello,

    I love to make things at home, be it pizza dough, bread, cookies or cakes. The recipe is very good and as I do not have a bread machine, I am planning to knead it by hand. Any suggestions or any measuring changes you would like suggest.

    Thanks
    Rajani

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  7. Awesome idea!! I'm a little low on my grocery budget this month, as I've had to shift money from that to cover a little girl's hospital bill for getting stitches (even though I've constantly told her no running in the house, she has to learn the hard way!! :() I do not own a bread machine, so other than substituting the bread machine yeast, has anyone had success doing this by hand? I've learn to be proficient in making yeast breads, plus taking out my stress by kneading by hand has been quite beneficial! lol

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  8. I don't have a bread machine. What would I need to do differently in order to make these? They sound lovely :)

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  9. I'm so glad all of you like this recipe! I have only made it using a bread machine, so I do not have any advice for making it by hand, but I imagine you can do an online search for how to do so. If you figure it out, please let me know so that other readers can try, too!

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  10. These look yummy! I am going to have to make some to go along with my Hearty, Healthy Sloppy Joe's :) Thanks for sharing!!

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  11. Just made these yesterday with the intention of using 4 and freezing the remaining 8. My family absolutely loved this recipe that we only have 3 left and will be using them for lunch today. Thank you for such a great recipe!!!!

    (Have you ever tried using this recipe for a loaf of bread in the bread machine - maybe on the whole wheat setting?)

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  12. So glad your family loved the recipe! I have not tried baking it like a loaf of bread, but I'm sure it'd be delicious!

    (I have, on the other hand, used the buns to make mini pizzas that were incredible and make me want to try an entire crust made from the hamburger dough. Haven't gotten around to that yet!)

    Let me know if you end up trying it out, though!

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  13. These were great! I was wondering, have you ever tried to substitute the sugar for honey, like in your whole wheat bread recipe? Wondering if that would work?

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  14. Glad you enjoyed the recipe, Anonymous! I have not tried using honey in this recipe, but I am sure you can. You'd probably just have to do some trial-and-error to figure out the perfect ratio. Maybe try 1:1 and then adjust as needed? Let me know if you try that; I'd be curious to know how it turns out!!

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  15. I made these with all white wheat flour and they are perfect!

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  16. I don't have a bread maker, do you have an alternative recipe?

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  17. I just made these in my bread maker, I haven't baked them yet just shaped them and placed them on the pans to rise again, but I wasn't expecting the dough to be SO STICKY! Is that right? Was it because I used margarine instead of butter?

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