No store-bought bun can compare with rustic, wheaty, homemade burger buns like these. Source: EatingWell Magazine, Summer 2002

Ken Haedrich
Advertisement

Ingredients

Directions

  • Heat milk in a small saucepan over medium-high heat until the surface shimmers. Transfer to a medium bowl and let cool to body temperature, about 10 minutes.

    Advertisement
  • Meanwhile, pour water into a small bowl. Sprinkle yeast over the water, stir, then let stand for 5 to 10 minutes to dissolve.

  • Add egg to the milk; whisk well. Whisk in sugar, salt, oil and the yeast. Stir in whole-wheat flour. Using a heavy wooden spoon, beat vigorously by hand for 100 strokes. Let stand for 5 minutes.

  • Start adding all-purpose flour to the dough, about 1/3 cup at a time, beating well after each addition. When the dough is somewhat firm and no longer too sticky to handle, turn it out onto a floured surface. With floured hands, knead the dough for 7 to 8 minutes, using additional flour as needed to prevent sticking. Coat a large bowl with cooking spray. Add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free spot to rise until doubled in bulk, 1 to 1 1/2 hours.

  • When the dough has doubled, turn it out onto a floured surface and knead for 1 minute. Using a dough cutter or chef's knife, cut the dough into 8 equal pieces. Loosely cover with plastic wrap and let rest for 5 minutes.

  • Coat a large baking sheet with cooking spray and dust it with cornmeal. Shape the dough into tight balls and place them about 2 inches apart on the prepared baking sheet. Coat a large sheet of plastic wrap with cooking spray and place it over the buns, sprayed side down.

  • Set the buns in a warm, draft-free spot until they have risen by about half, 25 to 30 minutes. Gently press down on the buns, pressing right on the plastic, to flatten them a little. Let them rise for another 20 minutes. Preheat the oven to 375 degrees F.

  • Bake the buns on the center rack until golden and crusty, about 25 minutes. The bottoms should sound hollow when tapped. Cool on a wire rack for at least 15 minutes before slicing.

Tips

Cooking Tip: To bring a cold egg to room temperature: Place it in a bowl of warm water for several minutes.

Nutrition Facts

226 calories; 3.6 g total fat; 0.8 g saturated fat; 25 mg cholesterol; 315 mg sodium. 188 mg potassium; 41.2 g carbohydrates; 3.8 g fiber; 3 g sugar; 8.3 g protein; 96 IU vitamin a iu; 42 mcg folate; 55 mg calcium; 2 mg iron; 46 mg magnesium;

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/04/2017
- just want to point out that the added sugar will be eaten by the yeast not the person! You've got to feed your bugs if you want your dough to rise so don't freak out by the 2 tsp of added sugar!!! Read More
Rating: 5 stars
12/25/2016
i make alot of bread... tried many many recipes and in all of them i substitute 1/2 the flour for a mixture of seed meals (flax chia sunflower pumpkin...) so for this recipe i didnt use whole wheat flour... instead i used seed meals and this is my absolute FAVORITE bread.... i LOVE it... it tastes amazing!!!!! ty:) Read More
Rating: 1 stars
06/13/2014
Unhealthy How can this be healthy with SUGAR in the recipe. So disappointed in this website my first time on it after googling healthy burger bun Read More
Advertisement
Rating: 4 stars
02/26/2012
Loved these! They taste amazing... Read More
Rating: 1 stars
01/25/2012
This recipe is NOT whole-wheat. The term should only be used for 100% whole wheat not a mix. Read More