Whole Wheat Artisan Hamburger Buns
Savor the wholesome goodness of these Whole Wheat Artisan Hamburger Buns, crafted to elevate your burger experience. Made with a blend of nutritious whole wheat flour and high-protein bread flour, these buns are light yet hearty, making them the perfect vessel for your favorite burger. The olive oil adds a touch of richness, while a hint of sweetness from the sugar complements savory fillings beautifully. Ideal for grilling season or year-round, these buns are not only easy to make but also a healthier alternative to store-bought options. Enjoy them fresh out of the oven or lightly toasted for an extra layer of flavor.
N/A
Servings
169
Calories
7
Ingredients
Ingredients
water
1 cup (heated to 110°F)
olive oil
2 tablespoons (none)
whole wheat flour
130 g (none)
bread flour
260 g (none)
sugar
1/4 cup (none)
salt
1 teaspoon (none)
yeast
1 tablespoon (active dry yeast)
Instructions
1
In a small saucepan, heat the water to approximately 110°F (43°C). It should feel warm but not hot to the touch.
2
In a large mixing bowl or stand mixer, combine the whole wheat flour, bread flour, sugar, salt, and yeast. Whisk together until well mixed.
3
Once the water has reached the appropriate temperature, add the olive oil to the water, stirring gently.
4
Slowly pour the warm water mixture into the dry ingredients, mixing continuously until a dough begins to form.
5
Let the dough rest for 5 minutes to allow the flour to absorb the water.
6
Using the dough hook on a stand mixer, knead the dough on medium speed for about 3 minutes until it becomes smooth and elastic.
7
Allow the dough to rest again for 5 minutes, then knead for an additional 3 minutes.
8
Transfer the dough to a lightly oiled bowl, covering it with plastic wrap or a clean kitchen towel. Let it rise in a warm place until doubled in size, approximately 1 hour.
9
Once risen, gently punch down the dough to remove excess air. Divide it into 8 equal pieces.
10
For each piece, flatten it slightly and bring the opposite ends together, then bring the other two ends together, forming a tight ball. Pinch seams to secure the shape.
11
Place each shaped ball seam-side down on a lightly oiled or parchment-lined baking sheet, spacing them a few inches apart.
12
Cover the baking sheet with plastic wrap and let the buns rise until puffy, about 30-40 minutes.
13
Preheat your oven to 375°F (190°C).
14
Once the buns are puffy, bake in the preheated oven for about 15 minutes, or until golden brown on top.
15
Remove the buns from the oven and let cool on a wire rack for at least 10 minutes before slicing.
Nutrition Information
2.5
Fat
29.4
Carbs
6
Protein
2.25
Fiber
3.125
Sugar
Frequently Asked Questions
Frequently Asked Questions
What types of flour are used in the Whole Wheat Artisan Hamburger Buns?
This recipe uses a blend of 130g of whole wheat flour and 260g of high-protein bread flour.
How many hamburger buns does this recipe make?
This recipe yields exactly 8 equal-sized artisan hamburger buns.
What temperature should the water be for the yeast?
The water should be heated to approximately 110°F (43°C) so that it is warm but not hot to the touch.
How much yeast is required for this bun recipe?
You will need 1 tablespoon of active dry yeast.
What is the baking temperature for these buns?
Preheat your oven to 375°F (190°C) before baking the buns.
How long do the buns need to bake?
The buns should bake for about 15 minutes or until the tops are golden brown.
What is the calorie count per bun?
Each hamburger bun contains approximately 169 calories.
How much protein is in each whole wheat bun?
Each bun provides 6 grams of protein.
Is there any olive oil in this recipe?
Yes, the recipe calls for 2 tablespoons of olive oil, which adds richness to the dough.
How long is the first rise for the dough?
The dough should rise in a warm place for approximately 1 hour or until it has doubled in size.
How long is the second rise after shaping the buns?
After shaping, the buns need a second rise of about 30 to 40 minutes until they are puffy.
How much sugar is included in the recipe?
The recipe includes 1/4 cup of sugar to add a hint of sweetness.
How do you knead the dough using a stand mixer?
Knead on medium speed for 3 minutes, let it rest for 5 minutes, then knead for an additional 3 minutes.
What is the fiber content per serving?
Each bun contains approximately 2.25 grams of dietary fiber.
Do I need to let the dough rest before kneading?
Yes, after mixing the wet and dry ingredients, let the dough rest for 5 minutes to allow the flour to absorb the water.
How should I shape the hamburger buns?
Flatten each piece slightly, bring opposite ends together, then the other ends, forming a tight ball and pinching the seams.
What is the total fat content per bun?
There are 2.5 grams of fat in each bun.
How much salt is used in the dough?
The recipe requires 1 teaspoon of salt.
Are these buns suitable for vegetarians?
Yes, these whole wheat artisan buns are tagged as vegetarian.
How much water is needed for the recipe?
You will need 1 cup of water heated to 110°F.
Should the buns cool before I slice them?
Yes, it is recommended to let the buns cool on a wire rack for at least 10 minutes before slicing.
How much carbohydrate is in one bun?
Each bun contains 29.4 grams of carbohydrates.
What is the purpose of the olive oil in the water?
The olive oil is added to the warm water before mixing with dry ingredients to ensure it is evenly distributed throughout the dough.
Can I use these buns for grilling?
Absolutely, these buns are ideal for grilling season and are designed to hold up well to burger fillings.
What is the total amount of flour in the recipe?
The recipe uses a total of 390 grams of flour (130g whole wheat and 260g bread flour).
How much sugar is in each serving?
Each bun contains approximately 3.125 grams of sugar.
How do I know when the buns are finished rising the second time?
The buns are ready for the oven when they appear puffy, which usually takes 30-40 minutes.
Is it necessary to use a wire rack for cooling?
Yes, using a wire rack prevents the bottoms of the buns from becoming soggy as they cool.
What should I do after the first rise is complete?
Gently punch down the dough to remove excess air and then divide it into 8 equal pieces for shaping.
How do these buns compare to store-bought options?
These homemade buns are a healthier, artisan alternative made with whole wheat flour and no preservatives.