Whole Wheat Hamburger and Hot Dog Buns (Bread Machine)

We Love LOVED Them:) Thank you for the Recipe. I did add 1 Table spoon of Flax Seed to it other than that I followed the recipe step by step Thank you so Much :)

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Excellent recipe! I used 3 cups whole wheat flower and omitted the all purpose flower. They turn out perfect every time!

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I used this bun recipe to make hot dog kolaches. They turned out wonderful. The buns were very soft and flavorful. Please see the picture of my kolaches in the Photo section. I made the dough in a stand mixer instead of a bread machine. The directions for my variation are below. Note that the recipe makes 8 very large buns or 12 regular sized buns.

Dry 8 jumbo hot dogs or 12 regular size hot dogs with a paper towel. I used turkey dogs to cut the fat. Warm the water to 105 to 110 degrees F. Add 1/4 cup of the warm water, 2 teaspoons of the sugar, and the yeast into the work bowl of the mixer. Allow to sit a few minutes to proof. Add the rest of the ingredients as in the original recipe and knead with a dough hook for 7 to 8 minutes. I added 1/4 cup additional flour because the dough was too sticky. Cover with a damp towel and allow to rise for about 45 minutes. Cut the dough into 8 pieces if using jumbo dogs or 12 pieces if using regular size dogs, and flatten each piece into a rectange about the length of the hot dogs. Roll the dough around the hot dog and pinch the seam well to close. You can use the hot dog like a rolling pin :o). Place kolache on a baking sheet seam side down. Continue to make 8 or 12 kolaches. Cover with a damp towel and allow to rise about 30 minutes. Bake for 10 to 12 minutes at 400 degrees F. Enjoy!

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Great recipe! I use half whole wheat and half white flour with butter and they're still perfect! Will try some of the other variations that reviewers have mentioned.

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Delicious and so easy. I used less oil and a mixture of flours and added flax, also substituted splenda for part of the sugar. I added a bit more wheat gluten because I used more wheat flour and a bit of soy and the dough rose almost to the top of the pan, so more was probably not necessary! I froze some of the dough - easier portion control. Thank you for posting and for all the helpful comments.

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Wow! Airy, soft, and delicious. I used 1/2 white and 1/2 whole wheat flour and added ingredients according to the bread machine's directions. They rose up beautifully in such a short amount of time. I made eight sub rolls to use for BBQ pulled pork sandwiches. I'll be using this recipe over and over again for all sorts of applications. Thanks!

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I have been searching for a long time for a decent whole wheat hamburger bun to make at home. Well my family just loved this recipe and my daughter who does not like wheat all that much has now requested I make this recipe for the BBQ birthday party. Thanks for the recipe.

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I always BBQ larger burgers than the buns that are avaliable, It takes longer for buns to rise than original recipie, about 2 hours. I sprayed some water over buns for that extra crunch before i put baking sheet in oven after dough had risen in oven.I made the dough ball about 3 inches in diameter for a 6 inch diameter bun and yielded 8 nice buns. Everyone loved the wheat style bun. Easy recipie. Thank You

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This is a terrific bun recipe. I have followed the recipe exactly and have had great results every time. These buns freeze well and are nice to have on hand. Thanks for sharing.

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Delicious! I have made these several times and they always turn out SO good!!

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These were deee-lish. First time I made Hamburger buns. It will not be the last time. Think about the price of Hamburger buns in the store? Will make these and freeze some. Thanks for the recipe. Think I will also add Flax Seed the next time I make these. Thanks Candeemg for the tip.

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I was pleasantly surprised by the ease in making this recipe! Canadian all purpose flour is milled quite hard and I didn't use the gluten included in the ingredients of this recipe. It wasn't needed, as the buns rose nicely. I used extra virgin olive oil which flavoured the rolls. When the dough came out of the bread machine, no extra flour was needed and the texture was smooth and silky. This will be a standby for us!

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Nice and big buns! Held very sloppy joe very well. Thanks!

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These are excellent! I now use this recipe to make dinner rolls too.

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I needed to add quite a bit extra flour (maybe 1/4 - 1/2 cup) as the dough was very sticky. It is possible that this is due to the high humidity in my area. Other than that the flavour and texture were quite good.

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This is the best roll recipe I have found yet!!!. I use the white-wheat flour (king Arthur), the wheat gluten and margarine for the shortening. They are never gummy, always very light & fluffy. Excellent!

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I love using a bread machine to simplify baking. I made these delicious buns as written except just before baking I brushed them with a beaten egg white (or egg beaters, which I always have in the fridge) and sprinkled on sesame seeds. Fantastic!

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Soft yet substantial, these buns are phenomenal! Better than any recipe I've tried thus far, I think I've found 'the one'. Tried these with turkey burgers today and my husband and I were delighted. Unlike store-bought buns, these are thick enough that you don't feel like juices or dressings are going to leak through the bun and make it mushy. So good, so easy. Thanks!

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What an easy and useful recipe! I had to substitute butter for the shortening and added 1/2 teaspoon of yeast to compensate for the fat level. WONDERFUL results. I made 12 hamburger buns from the dough and what an easy dough to work with. Making them again tonight, but trying EVOO and added a couple tblsp of honey for extra sweetness. THANK YOU!!! Add me to the "Never Buying Buns Again" list!!

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I can't believe I haven't reviewed these before. I have made these as buns twice, a loaf of bread once, and rolls for Thanksgiving dinner. This the only yeast bread recipe in my cookbook. Thanx for the best roll/bread/bun recipe ever! turbotess

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