Prep 20 mins
Cook 15 mins
This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.
- 236.59 ml water
- 29.58 ml olive oil
- 130 g whole wheat flour
- 260 g bread flour
- 59.14 ml sugar
- 4.92 ml salt
- 14.79 ml yeast
- Heat water to 110 degrees f.
- Mix dry ingredients.
- add oil and water.
- Mix until the dough is formed.
- let rest 5 minutes.
- Knead in a stand mixer using the dough hook for 3 minutes
- let rest for 5 minutes.
- Knead an additional 3 minutes.
- Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
- Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
- Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
- Cover with plastic wrap and let buns rise until quite puffy.
- Bake in pre-heated 375 f oven for about 15 minutes.
- Cool on wire rack.
I've made these buns twice now. The second time I cut down the sugar substantially to about 2 Tbsp (I'm not a big fan of sweet buns). It worked like a charm. So fluffy and delicious. Thanks!
Another great recipe Len! I made these tonight using the dough setting on the bread machine. Perfect!!! This is the best hamburger bun recipe I've tried. Thanks for sharing a recipe I'll use for all the burgers I make. Made for PAC Spring 2010.
Wonderful! Great for hamburger buns. We are actually going to try them as rolls tonight with dinner. I just did water w/yeast and sugar then added the olive oil, then added all the dry mixed together. Good directions on kneading and resting!