Whole Wheat Burger Buns

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Do you have any fun 4th of July plans? It’s supposed to get up to 118°F this weekend here in Phoenix so I’m not sure it will be any cooler by the 4th. I may have to just celebrate by listening to the fireworks instead of stepping out into this sizzling heat. That is if I’m not working! At least I can enjoy good food on the holiday. There’s nothing quite like a homemade grilled cheeseburger to celebrate summer holidays and these burger buns would be perfect on any summer cookout table. Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.

How to Make

Whole Wheat Burger Buns

By: Tessa Arias

5 from 9 votes

Yield: 8 buns

Prep Time: 20 minutes mins

Inactive Time: 2 hours hrs

Cook Time: 15 minutes mins

Total Time: 2 hours hrs 35 minutes mins

Review Print

Have you ever made homemade burger buns? If not, you must do so as soon as possible. They are about a thousand times better than store-bought buns and can elevate almost any burger recipe to gourmet status.

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Ingredients 

• ▢ 3 tablespoons (44 grams) warm whole milk, between 105° and 120°F
• ▢ 1 cup (237 grams) warm water, between 105° and 120°F
• ▢ 2 1/4 teaspoons (1 packet, 8 grams) instant yeast*
• ▢ 2 1/2 tablespoons (31 grams) granulated sugar
• ▢ 1 large egg, at room temperature, slightly beaten
• ▢ 2 cups (254 grams) bread flour
• ▢ 1 1/3 cups (160 grams) whole wheat flour
• ▢ 1 1/2 teaspoons fine sea salt
• ▢ 3 tablespoons (43 grams) unsalted butter, at room temperature

For topping:

• ▢ 1 large egg beaten with 1 tablespoon water
• ▢ Sesame seeds, optional

Instructions 

• In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast¹, sugar, salt and egg.
• Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns. It's better to be sticky than dense, I promise!
• Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours².
• Line two baking sheets with parchment paper³. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 2 hours.
• Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
• Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

1. If using active dry yeast instead of instant yeast: Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy. Then add to the bowl with the other ingredients and proceed with the recipe as written.

2. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping into balls. If not, cover and let the dough rise longer until it is.

3. While silicone mats work with this recipe in a pinch, please note that the buns won’t be as squishy and will have a firmer, slightly chewier bottom.

To Make Slider Rolls: Divide the dough into 15, place in a 9×13-inch metal pan, and bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.

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