Light Wheat Hamburger Buns

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  cup water
• 2  tablespoons olive oil
• 130  g whole wheat flour
• 260  g bread flour
• 1⁄4 cup sugar
• 1  teaspoon salt
• 1  tablespoon  yeast

Directions

1. Heat water to 110 degrees f.
2. Mix dry ingredients.
3. add oil and water.
4. Mix until the dough is formed.
5. let rest 5 minutes.
6. Knead in a stand mixer using the dough hook for 3 minutes
7. let rest for 5 minutes.
8. Knead an additional 3 minutes.
9. Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
10. 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.
11. Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
12. Cover with plastic wrap and let buns rise until quite puffy.
13. Bake in pre-heated 375 f oven for about 15 minutes.
14. Cool on wire rack.