Homemade Burger Buns

Homemade Burger Buns

Nothing fills the kitchen with comforting, appetizing aromas like freshly baked goods, but I’ve been eating a few too many doughy things lately, so I’ve been trying out a few recipes with the so-called ivory whole wheat flour; it’s nutritional profile is similar to whole wheat, but it’s a creamy colour and supposedly not as grainy textured as regular whole wheat. I wondered if it might also produce slightly lighter baked goods than regular whole wheat, so I tested it out by making some cinnamon buns with it the other day.  It seems to bake up similarly to regular whole wheat, rather than white flour, so I thought I’d try making some burger buns for our turkey burgers tonight.  These were a nice texture; crisp on the outside and tender in the middle.

This recipe is flexible if you’re short on time.  You can either let the dough rise after kneading, and then again once the buns are shaped, or you can just let it rise once you’ve shaped the buns.

Ingredients:

1 to 1 1/2 cups warm water (between 105° F and 110° F)
1 tablespoon active dry yeast
1 tablespoon honey or maple syrup
1 egg
1 tablespoon olive oil
3 cups of ivory whole wheat flour (or regular whole wheat, or white flour)
1 tablespoon psyllium husk powder
1 teaspoon sea salt
sesame or poppy seeds to top (optional)

*these can be made vegan by omitting the egg and just adding a bit more water as needed.  The egg makes the dough a bit softer, but is not necessary for a great tasting bun.

Dissolve yeast and honey in the warm water in a large bowl and let sit for five minutes. Your yeast should look like this after five minutes:

Yeast in bowl with water and honey

 

 

 

 

 

 

Add egg and olive oil and stir gently to blend.

Blend flour, psyllium husk powder and salt in a separate bowl, and then add flour mixture to yeast mixture one cup at a time, stirring thoroughly between each addition. Add more water if needed; dough should be slightly sticky, but hold together well in a soft mass.

Once dough is blended, knead on a floured countertop for about 3-5 minutes, then place back in bowl in a warm place to rise. If omitting this rising, proceed to next step.

Shape your dough into 10 equal sized round bun shapes and set these on a baking sheet.

Preheat oven to 425°F.

Allow the buns to rise until puffed up (mine took about 20 minutes in a warm kitchen), then brush tops with butter or egg white, if desired, and sprinkle on a few poppy or sesame seeds.

Bake for about 12 to 15 minutes, until nicely browned.

Printable Version:

Homemade Burger Buns

Ingredients

  • 1 to 1 1/2 cups warm water between 105° F and 110° F
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey or maple syrup
  • 1 egg
  • 1 tablespoon olive oil
  • 3 cups of ivory whole wheat flour or regular whole wheat, or white flour
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon sea salt
  • sesame or poppy seeds to top optional
  • *these can be made vegan by omitting the egg and just adding a bit more water as needed. The egg makes the dough a bit softer but is not necessary for a great tasting bun.

Instructions

  1. Dissolve yeast and honey in the warm water in a large bowl and let sit for five minutes. Your yeast should look foamy after five minutes.
  2. Add egg and olive oil and stir gently to blend.
  3. Blend flour, psyllium husk powder and salt in a separate bowl, and then add flour mixture to yeast mixture one cup at a time, stirring thoroughly between each addition. Add more water if needed; dough should be slightly sticky, but hold together well in a soft mass.
  4. Once dough is blended, knead on a floured countertop for about 3-5 minutes, then place back in bowl in a warm place to rise. If omitting this rising, proceed to next step.
  5. Shape your dough into 10 equal sized round bun shapes and set these on a baking sheet.
  6. Preheat oven to 425°F.
  7. Allow the buns to rise until puffed up (mine took about 20 minutes in a warm kitchen), then brush tops with butter or egg white, if desired, and sprinkle on a few poppy or sesame seeds.
  8. Bake for about 12 to 15 minutes, until nicely browned.
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