By Chef #468972 on April 21, 2007
Photo by His daughter
Photo by His daughter
"I found a recipe on the internet and substituted and added different ingredients to make a white hamburger bun recipe 100% whole wheat and healthy. I have been making them for years and my family and friends just love these buns! Never will I buy buns again! As with any bread machine recipe, add flour and/or water as needed. You can add other ingredients such as dried onion flakes, ground flax seed or whatever. Sometimes after cooling I wrap and freeze them and defrost as needed. I hope you will love this recipe as much as I do! Also, this recipe also makes great dinner rolls. Just divide dough into 12 to 24 balls, depending on the size of roll you want."
Serving Size: 1 (80 g)
Servings Per Recipe: 8
"These buns deserve 10 stars!!!! I just made a batch of them, and they are hands down the most delicious rolls I have ever had in my entire life! I've never had whole wheat buns that were this soft, and the taste is superb. And, if that's not enough, they were a cinch to make. I will NEVER buy burger buns again. Thank you! 5/15/09 I have made these rolls a number of times already. If you don't like the taste of whole wheat, but want the added nutrition, I started making these with Bob's Red Mill White Whole Wheat Flour. No one can believe that they're whole wheat! Everything else I do exactly as the recipe says. They're absolutely amazing!"
"Like others, I have searched for really good whole wheat burger buns. This is it!"
"These turned out nice and light. I replaced 1/4 C of the flour with potato flakes and added a little dab of orange juice concentrate to the water because, according to King Arthur Flour, it cuts the tannic taste you can get with whole wheat."
"Definitely a five start recipe! Who new you could make hamburger buns healthy and delicious? I'm on a mission to eliminate white flour from my diet, and this recipe uses all whole grains without sacrificing any flavor. I even substituted 3/4 cup flour for ground flax seed and dusted the tops of the buns with chopped oatmeal. Definitely will be the one recipe I'll use from here on out. Just a tip: I found it easier to "shape" the prepared dough by laying it out in a rectangle and cutting the individual buns out of it. That way they look like they came from a professional bakery."
"This recipe is great, and versatile. I use it for buns, rolls, and have even made it in a loaf for slicing. Great every way!"
"wow! these are very good. I am not the greatest at making the hot dog shape and I ended up making them too big for our dogs. The size I made would be good for smokies. I am going to try and make this over and over again and use this for hamberger buns as well. Thank you very much!"
"I made the recipe exactly as written and it was unreal. I have searched for a decent whole wheat bun recipe and this one goes into the permanent file. OUTSTANDING!! Thanks Chef #468972!"
"These buns are delicious. I use home ground white whole wheat. The only thing I ever do differently to this recipe is to egg wash them and add sesame or poppy seeds. The texture is wonderful."