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Whole Wheat Hamburger Buns

Delicious with your favorite burger or use our Smokin' Gourmet Burger recipe below. This recipe can help you introduce more wholegrains to your meal!

Whole Wheat Hamburger Buns

Whole Wheat Hamburger Buns

difficulty

Intermediate

Yield

12 buns

Prep Time

0:25

Bake Time

13 to 17 minutes

Rise Time

60 to 80 minutes

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  • difficulty

    Intermediate

  • Yield

    12 buns

  • Prep Time

    0:25

  • Bake Time

    13 to 17 minutes

  • Rise Time

    60 to 80 minutes

Ingredients

  • 1/2 cup warm water (100° to 110°F)
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 2-1/2 cups whole wheat flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 3/4 cup warm milk (100° to 110°F)
  • 3 tablespoons butter OR margarine, softened
  • 2 eggs
  • 1-3/4 to 2-1/4 cups all-purpose flour

Directions

  1. Place warm water in large mixer bowl. Sprinkle in yeast; stir until dissolved and let rest 5 minutes. Add whole wheat flour, sugar, salt, milk, butter and eggs; beat 2 minutes. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  2. Punch dough down. Remove dough to lightly floured surface; divide into 12 equal pieces. Form each piece into smooth ball. Place on 2 large greased baking sheets. Flatten balls to 3 to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
  3. Bake at 400°F for 13 to 17 minutes or until done. Remove from baking sheet; let cool on wire rack.
  4. Optional toppings: Before placing rolls in oven, brush with a mixture of 1 egg beaten with 1 tablespoon water. Sprinkle with sesame Sseds, poppy seeds, or minced onions.
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Whole Wheat Hamburger Buns

  • Difficulty: Intermediate
  • Yield: 12 buns
  • Prep Time: 0:25
  • Bake Time: 13 to 17 minutes
  • Rise Time: 60 to 80 minutes

Ingredients

  • 1/2 cup warm water (100° to 110°F)
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 2-1/2 cups whole wheat flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 3/4 cup warm milk (100° to 110°F)
  • 3 tablespoons butter OR margarine softened
  • 2 eggs
  • 1-3/4 to 2-1/4 cups all-purpose flour

Directions

  • Place warm water in large mixer bowl. Sprinkle in yeast; stir until dissolved and let rest 5 minutes. Add whole wheat flour, sugar, salt, milk, butter and eggs; beat 2 minutes. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  • Punch dough down. Remove dough to lightly floured surface; divide into 12 equal pieces. Form each piece into smooth ball. Place on 2 large greased baking sheets. Flatten balls to 3 to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
  • Bake at 400°F for 13 to 17 minutes or until done. Remove from baking sheet; let cool on wire rack.
  • Optional toppings: Before placing rolls in oven, brush with a mixture of 1 egg beaten with 1 tablespoon water. Sprinkle with sesame Sseds, poppy seeds, or minced onions.