Light Wheat Hamburger Buns Recipe #258471
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.
35 min | 20 min prep
SERVES 8
- 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
- Heat water to 110 degrees f.
- Mix dry ingredients.
- add oil and water.
- Mix until the dough is formed.
- let rest 5 minutes.
- Knead in a stand mixer using the dough hook for 3 minutes
- let rest for 5 minutes.
- Knead an additional 3 minutes.
- Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
- 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.
- Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
- Cover with plastic wrap and let buns rise until quite puffy.
- Bake in pre-heated 375 f oven for about 15 minutes.
- Cool on wire rack.
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5 stars