Whole Wheat Hamburger Buns

Submitted by Sharon123

"This is a great recipe I got from 3ABN television. It is a little different, as the recipe uses oatmeal and flax seed. I know you will enjoy! Prep time includes rising time. For a demonstration on how to make these tasty buns, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514"

 

• Ready In: 2hrs 45mins
• Ingredients: 8
• Yields: 12 buns
• Serves: 12

ingredients

• 2 cups warm water
• 1⁄4 cup corn oil or 1/4 cup canola oil
• 2 teaspoons salt
• 1⁄2 cup cooked oatmeal
• 1⁄4 cup flax seed, ground
• 1⁄2 cup honey
• 6 cups whole wheat flour (you can replace 2 of the cups with white flour if you like)
• 2 tablespoons active dry yeast

directions

1. In a large mixing bowl place all ingredients except flour and yeast.
2. Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
3. Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
4. Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
5. When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
6. Let rise till doubled, about 45 minutes to an hour.
7. Bake at 350*F. 20-25 minutes.
8. Remove from oven. Cool on wire rack.

Reviews

[ondway2gourmet]

Wow! These are great. Mine turned out heavy too, but that's normal when using whole wheat. I substituted 2 cups of Brown Rice Flour and they taste real good. My husband said to me that the Bison Burgers I made with these Buns were the best he has ever had.

 

[paintncook]

These buns turned out great, not heavy at all. I made a slight alteration in that I added about Two teaspoons of gluten because wheat flour has less gluten than white flour. I used 5 cups whole wheat flour and only enough white flour to make it kneadable, probably no more than a third cup. I substituted maple syrup for honey. I also let it rise to double about three times because I was using the oven for something else. I don't know if my using some gluten and letting it go through 3 rises caused it, but these buns were as light as any white flour buns. They are delicious - far better than any store bought! It's a keeper.

 

[Red Jenny]

Quite good, though a little heavy, which is not altogether surprising for whole wheat. Still, they stood up to gooey wet toppings without falling apart, and they tasted good so I would make them again. I didn't need the full amount of flour.

 

[Abby, Sarah & Eli's Mom]

I found these buns very very heavy. I ended up throwing most of them out. I was disappointed as all the other reviews rated them so highly I was so looking forward to them.

 

[Yumyum5]

Absolutely delicious! The honey was a pleasant addition to this recipe. I used whole flax seeds instead of ground and they turned out wonderfully.