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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 8 servings |
||
| Calories 261 | ||
| Calories from Fat 37 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 293mg | 12% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 49.6g | 16% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 6.4g | ||
| Protein 7.0g | 13% | |
Light Wheat Hamburger Buns
By: Riverside Len
Oct 11, 2007
This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.
SERVES 8
Ingredients
- 1 cup water
- 2 tablespoons olive oil
- 130 g whole wheat flour
- 260 g bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon yeast
Directions
1
Heat water to 110 degrees f.2
Mix dry ingredients.3
add oil and water.4
Mix until the dough is formed.5
let rest 5 minutes.6
Knead in a stand mixer using the dough hook for 3 minutes7
let rest for 5 minutes.8
Knead an additional 3 minutes.9
Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).10
Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.11
Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).12
Cover with plastic wrap and let buns rise until quite puffy.13
Bake in pre-heated 375 f oven for about 15 minutes.14
Cool on wire rack.
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- Course > Breads > Rolls/Biscuits
- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: dukeswalker
On Jun 13, 2008
Great recipe! Super easy directions to follow. I'll increase the wheat next time - yum!
From: racrgal
On May 2, 2008
Wonderful buns! I used the dough cycle on my bread machine and the results were excellent. This is a keeper for us. I'll also be making cloverleaf dinner rolls with this dough. It's much better than the recipe I was using. Thanks for a great recipe!
From: Jenny Frenny
On Mar 13, 2008
These were good, and better for us than store bought. Thanks for the tip onforming the dough into the roll shape. Once I got the hang of it, they really looked like hamburger buns are supposed to look!
From: Brenda.
On Jan 13, 2008
The hamburger buns are great! I followed your directions to a "T" and was rewarded with delicious, pillowy hamburger buns that were surprising sturdy for how soft they were. I weighed my flour as well, but as far as I could tell your alternate US measurements were right on. For both steps 9 and 12 I let the dough rise for 1 hour. Thanks for sharing, this is a keeper recipe 
Nick's Mom
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