Rosemary-Whole Wheat Hamburger Buns

Recipe by Jody Prestine
READY IN: 1hr 45mins
YIELD: 6 buns




  • 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.
  • Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
  • Add salt and rosemary; beat until combined.
  • With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
  • Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
  • Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
  • 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.
  • 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).
  • 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.