Homemade Hamburger Buns
These whole wheat hamburger buns are so fluffy and will be perfect for your next bbq!
Ingredients
- 4 1/2 cups Flour (I use hard white wheatberries)
- 1 tsp Real salt
- 1 tbsp Yeast
- 1 1/2 cups Hot water
- 4 tbsp Olive Oil
- 4 tbsp Raw Honey
Instructions
- Add flour to a bowl and then sprinkle theyeast on top. Set aside.
- Combine oil/honey water mixture and salt intoa bowl. Stir together until mixed well.
- Slowly add the flour/yeast to the bowl,stirring really good.
- Once the flour mixture is combined with thewater and salt mixture, give it a good stir to make sure everything iscombined.
- Now, start kneading. You can do this by hand,using a back-and-forth movement (usually about 500-600 strokes) or put thedough in your stand-up mixer. If kneading in the mixer, turn the setting to 2and gradually go to a 4. Knead for about 10 minutes. Once you see the doughpull away from the sides of the bowl, it's ready. It should be nice andelastic.
- Once the dough is kneaded, cover the bowl witha towel and allow to rise until double. It usually takes about 45 minutes - anhour.
- Next, sprinkle some flour on a clean surface.Cut the dough into 10-12 pieces. Depending on how big you want your buns, youmight have fewer or more.
- Take a piece of dough in your hand and roll itaround into a ball. Then press it down to form a flat circle.
- Continue with the other pieces. Place on acookie sheet. Allow to rise until double.
- Bake at 375 for 10-15 minutes.
Notes
- I use a convection oven and this temperature is just fine. If you have a regular oven, you might need to bump it up to 400 degrees or just watch the time so your buns don't burn.
- You can also combine an egg and water and brush the tops, if you like that shiny look.
- I use both a hamburger pan and a cookie sheet if I'm making a big batch. So fancy pan is needed.
- If I only need a few buns, I'll make 6 of those and then turn the rest into 6 rolls.