Just in time for your fourth of July Fourth barbecues I have a very special recipe for you. Honey whole wheat hamburger buns you can make at home! Since first making my own hamburger buns last year we have gone cold turkey from store bought buns. Who needs those things when you can have fluffy whole wheat rolls with a sweet buttery flavor made from ingredients you know, can pronounce and approve of?
I like to make these and top them with a variety of toppings like seeds and wheat bran. All the different tops peaking out of a big basket of buns is so pretty and then there is something for everyone. The recipe below makes about 3 dozen buns. If you are not using them all right away just bag them in plastic bags and keep them in the freezer. They keep and thaw well.
For an added bit of awesome I suggest cutting these buns in half, buttering them every so lightly and then toasting them cut side down on the grill just as your hamburgers are finishing cooking.
And just in case you weren’t hungry just thinking about honey whole wheat hamburger buns, just look at one in action. Mmmm. Lamb burger with feta, basil pesto and fresh tomato atop a toasted honey whole wheat bun. These buns are the perfect addition to a perfectly grilled burger and will certainly make your tummy happy.
Now lets get down to the nitty gritty…
Honey Whole Wheat Hamburger Buns
1/3 cup warm tap water
4 1/2 teaspoons yeast, or 2 packages
1 1/2 cups warm tap water
1/2 cup honey
1/2 cup melted butter
1 teaspoon baking powder
2 teaspoons salt
6 cups whole wheat flour
2 cups unbleached all-purpose flour
1 egg beaten with 1/2 teaspoon water
Sesame seeds, chia seeds, poppy seeds, flax seed or meal or wheat bran, optional
Add yeast to 1/3 cup warm tap water and set aside for 5 minutes to proof. Mix 2 1/2 cups warm tap water, honey and butter in stand mixer bowl. Add eggs to liquid mixture and using the stand mixture paddle attachment beat until mixed. Add salt and baking powder and stir just to mix.
Add whole wheat flour to liquid mixture and mix until combined. Switch to dough hook attachment. Add all-purpose flour 1/4 cup at a time until flour is incorporated or the dough pulls away from the sides of the bowl. Knead the dough using the dough hook for 3-5 minutes or until it is smooth and elastic. You should be able to handle the dough without it sticking to your hands. If the dough is still sticky knead in 1 tablespoon all-purpose flour at a time until the dough reaches the desired constancy. lightly oil a large bowl and place dough in it. Cover and set in a warm place until doubled in bulk, about 45 minutes to 1 hour.
When the dough has doubled in bulk, punch it down, then divide it into 36 equal balls. Lightly grease 2 or 3 light colored baking sheets. Flatten balls into disk shapes about 3 inches in diameter and place on baking sheets leaving an inch or two in-between each disk. Cover the pans with tea towels and let sit for 30 minutes until doubled in bulk.
Brush egg wash over tops of buns. Optional: sprinkle with seeds, flaw seed meal or wheat germ.
Preheat oven to 400 degrees Fahrenheit. Bake rolls for 12-15 minutes or until lightly golden on top. Rotate pans about halfway through baking time to ensure even cooking. Promptly remove buns to a cooling rack after removing them from the oven.
Store extra buns in plastic sip tops bags in the freezer for up to two or three months.