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    You are in: Home / Recipes / Rosemary-Whole Wheat Hamburger Buns Recipe
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    Rosemary-Whole Wheat Hamburger Buns

    Rosemary-Whole Wheat Hamburger Buns. Photo by gailanng

    1/1 Photo of Rosemary-Whole Wheat Hamburger Buns

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs 25 mins

    20 mins

    Jody Prestine's Note:

    Found this recipe in a magazine a long time ago. Have been making them almost weekly ever since! I have made some alternate versions as well. They're easy, most of the time listed is rising time not actual working time. And they never fail to impress! You can also add 1 tsp. chopped garlic (or more!) and use olive oil instead of the butter but they seem to need a little extra flour for easier handling with the olive oil.

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    Ingredients:

    Serves: 6

    Yield:

    buns

    Units: US | Metric

    Directions:

    1. 1
      Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.
    2. 2
      Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
    3. 3
      Add salt and rosemary; beat until combined.
    4. 4
      With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
    5. 5
      Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
    6. 6
      Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
    7. 7
      Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.
    8. 8
      At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
    9. 9
      Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.

    Ratings & Reviews:

    • on February 12, 2013

      55

      Yum, these are delicious! I made mine in my bread machine. I put all the wet ingredients in first followed by the dry and ending with the yeast. I used olive oil and a cup of whole wheat flour plus the garlic. Very tasty and a great way to use my fresh rosemary.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2011

      55

      The aroma wafted near and far, then the family swarmed in. The next thing I know, I'm doing dishes! Made for P-A-R-T-Y Recipe Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rosemary-Whole Wheat Hamburger Buns

    Serving Size: 1 (93 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 199.6
     
    Calories from Fat 46
    23%
    Total Fat 5.1 g
    7%
    Saturated Fat 3.0 g
    15%
    Cholesterol 13.0 mg
    4%
    Sodium 442.0 mg
    18%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.5 g
    2%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    bread machine quick-acting active dry yeast

    fresh rosemary

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