Just the other day I was reading an article about foods that make you happy. To my delight the article highlighted whole foods and how good they are for your gut microbiome. I think back on that article today because I am sharing my 50/50 whole wheat hamburger buns recipe.
I love making homemade bread. Ironically, I do not have any of my favorite sandwich loaf recipes up on the blog to date, but I have shared many other types of bread recipes, all made with at least 50% whole grains (dinner rolls, flatbreads, naan, tortillas).
Whole foods are definitely better for your body (and may likely make you happy) but 100% whole wheat breads tend to be so dense that they are not as enjoyable as their counterparts. I find this 50/50 split using half whole wheat flour and half white flour to be a good compromise between eating healthy and enjoying your food.
These buns can be used with your favorite cheeseburgers, veggie burgers, or sandwiches of any kind. They are best eaten fresh, so the recipe is intentionally written to make a small batch.
About the 50/50 Whole Wheat Hamburger Buns recipe:
- Enriched doughs tend to be softer than non-enriched doughs. Egg, oil, and little sugar enrich the dough in this recipe helping to keep it soft, tender and squishy so it will form around your juicy burger and soak up all the flavors.
- The buns will be the softest the day they are cooked. They will store at room temperature for 3-5 days, and in the fridge for 5-10 days. Room temperature storage will keep them softest but refrigeration will extend their longevity.
- These buns can also be frozen for up to three months if wrapped tightly.
- The egg wash is the best way to make sure the sesame seeds will stick to the buns. There will be more egg than you need to coat the buns. I usually microwave the extra and eat it as a snack instead of tossing it. If you choose not to use the sesame seeds, you can make a wash out of milk or plant-based milk instead of cracking the extra egg.
- If you want to knead the bread by hand, I recommend making a double batch because the extra dough will make it easier to knead properly. I only prefer the small batch because bread is always best when it is fresh.
- If you don’t have a thermometer, water at 120F should feel warm to the touch (not just luke warm, but not scalding either).
- Alternatives to sesame seeds: You could try rolled oats or another small seed like poppy seeds. The topping can also be omitted.
- 140g whole wheat flour (about 1 cup), plus a few TBS for kneading/shaping
- 140g all-purpose flour (about 1 cup), plus a few TBS for kneading/shaping
- 1 TBS sugar
- ¼ tsp salt
- 1 ½ tsp instant yeast
- ⅔ cup water at 120F
- 3 TBS neutral flavored oil, such as avocado oil
- 2 large eggs, divided
- 1 TBS water
- Sesame seeds, for sprinkling
- In the bowl of a stand mixer, combine 140 g whole wheat flour 140 g all-purpose flour, sugar, salt and instant yeast. Stir to combine. Add the hot water, oil and a single (1) egg to the flour mixture and stir to combine.
- Using a dough hook on the stand mixer, knead the dough for 8-10 minutes, adding about 2 TBS whole wheat flour as it goes to prevent it from sticking to the bowl.
- Cover the bowl with a damp kitchen towel and let rest on the counter for 30 minutes at 75 degrees F, or until visibly puffed and enlarged. If your kitchen is cooler, it may take longer, up to an hour.
- Dust a work surface with all-purpose flour. Transfer the dough to the floured surface and knead a few times by hand to ensure it is smooth and coated with flour (use more flour if necessary being careful not to use too much). Divide the dough into 8 pieces. A scale can be used to make them even, about 73g each, give or take.
- Form each piece into a ball by flattening it, then folding in the 4 edges (like an envelope), then pinching the seams closed. Place it seam side down on a parchment lined baking sheet, about 2 inches apart.
- Repeat forming each piece into a ball, then flatten all the balls on the baking sheet using a floured palm. Each piece should now be about 1 inch apart. Cover with plastic wrap or a damp kitchen towel for about 30-45 minutes, or until about doubled in size. They should look almost as large as a finished hamburger bun.
- Meanwhile, preheat the oven to 400 degrees F.
- Make an egg wash by combining an egg and 1 TBS water with a fork until smooth. Gently brush each with egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven for 14-15 minutes, or until evenly browned across the tops.
- When cooled, slice buns in half and serve with burgers or sandwiches.
