Rosemary-Whole Wheat Hamburger Buns
photo by gailanng
- Ready In:
- 1hr 45mins
- 1⁄2 cup warm water (110-115 degrees F)
- 1⁄2 teaspoon sugar
- 1 (1/4 ounce) package bread machine quick-acting active dry yeast
- 1⁄2 cup milk, warm (110-115 degrees F)
- 2 tablespoons butter, melted, cooled
- 1 1⁄2 - 2 cups bread flour, divided
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1⁄2 cup whole wheat flour
- 1 egg white, lightly beaten
- 6 tiny sprigs fresh rosemary
- 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.
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