Friday, August 10, 2012

Whole Wheat Hamburger Buns

Yum

When I make burger buns I usually make my Honey Wheat Sandwich Buns.  It uses a combination of whole wheat and all-purpose flour.  I am always reluctant to make baked good with all whole wheat flour.  I'm scared they will turn out really dry.  I recently saw this recipe on The Galley Gourmet and was curious how they would turn out.  Nicole had great reviews about these buns so I decided to give it a go.  It had 2 unusual ingredients in them...potato flour and orange juice.  I found potato flour at Bulk Barn.  Nicole told me that the potato flour helps to keep the buns moist and the orange juice contributes to the nutty taste.

These buns were a hit!  They were very moist and the flavor was great!  When I was done mixing the dough it was very sticky.  I was reluctant to keep adding more flour since it would dry them out.  This will now be my go-to burger bun recipe from now on!

Whole Wheat Hamburger Buns
Adapted from The Galley Gourmet 

Makes 8 buns

Slightly less than 2 1/2 cups whole wheat flour (if you have a scale it is 10 ounces)
2 1/2 tsp instant yeast
1 1/2 tsp salt
3 tbsp honey
3 tbsp unsalted butter, melted (I used margarine)
1/4 milk powder
1/4 cup potato flour
1/4 cup orange juice
3/4 cup plus 2 tbsp warm water
1 extra large egg

For egg wash:
1 extra large egg
1 tbsp water
wheat bran (optional)

In the bowl of an electric mixer add all the ingredients (excluding the egg wash).  Using the paddle attachment mix on low until you get a dough.  Switch to the dough hook and knead on low for until smooth and elastic (5-7 minutes).  Be careful about adding too much flour as this will make the buns dry.

Transfer the dough to a lightly floured surface and shape into a bowl.  Place in a lightly greased bowl and cover with plastic wrap.  Allow to rise 1 - 1 1/2 hours or until doubled in size.

Transfer dough to lightly floured surface and gently deflate.  Divide into 8 equal pieces.  Shape into a ball and press down till 3 1/2 inches in diameter.  Transfer to a parchment lined baking sheet.  Cover with a clean kitchen towel and allow to rise 1 - 1 1/2 hours.

Preheat oven to to 400 F.

In a small bowl whisk together egg and water.  Gently brush over the top of the buns. Sprinkle with wheat bran, if using.

Bake for 15 minutes or until golden.

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14 comments:

  1. wow... buns look delicious.. using whole wheat flour makes it healthy as well... wonderful!

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  2. Yummy whole wheat bun
    Great-secret-of-life.blogspot.com

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  3. I've been craving burgers recently. This is just the motivation I need to get cookin!

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  4. There's nothing better than fresh homemade burger buns and your whole wheat version sounds fantastic!

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  5. Wow! They look superb. I buy potato and wheat buns from a nearby deli shop every so often. I was not aware I can try making my own. This looks like a lovely recipe to try.
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  6. These golden buns would go perfectly with the burgers I just blogged about!

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  7. They turned out beautiful! I love that they have two surprise ingredients -- they sound very unique and delicious!

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  8. I love that there is honey and oj in them. I bet they were fantastic!


    Thanks for linking up to Tasty Thursday

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  9. There is something wrong with this recipe. There is not nearly enough liquid. I mixed it up according to the directions and it was dry and crumbly. I added a cup of water and did get a dough like consistency butit was very heavy feeling and has been in a warm oven for over an hour and is not rising at all. I make bread frequently and followed the directions exactly and triple checked to make sure I wasn't missing anything. I know my yeast is fine because I made rolls last Sunday.

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    Replies
    1. I am so sorry the recipe didn't turn out. I actually made these last week and they were fine....after reading your comment I double checked the recipe above and I had missed the water. You need to add 3/4 cup plus 2 tbsp warm water...my apologies for the typo. Hope you will give the recipe a try again...it really is a great whole wheat bun. And thank you for dropping by and telling me your results so I could correct the recipe.

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