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Whole Wheat Hamburger Buns Recipe

I never baked much bread—much less hamburger buns—until I worked as a baker at a ranch camp. This recipe from the camp files has become a favorite of mine.—Dawn Fagerstrom, Warren, Minnesota
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. YIELD:14 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 1-1/4 cups whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoon lemon juice
  • 5 tablespoons butter, melted, divided
  • 3-1/2 to 4 cups all-purpose flour

Directions

  • 1. In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
  • 3. Punch down dough. Shape into 14 buns, about 3-1/2 in. in diameter. Place on greased baking sheets; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes. Remove from baking sheets; brush with remaining butter. Cool on wire racks. Yield: 14 servings.

Nutritional Facts

1 each: 206 calories, 5g fat (3g saturated fat), 11mg cholesterol, 391mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 6g protein

Reviews for Whole Wheat Hamburger Buns

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MY REVIEW
Reviewed Oct. 21, 2015

"This was pretty good, left out the pepper and garlic powder."

MY REVIEW
Reviewed Feb. 2, 2014

"Made the dough in my bread machine. Looked and tasted great."

MY REVIEW
Reviewed Mar. 3, 2012

"These turned out great! I let my bread maker do the work of mixing and kneading. I just made sure all my ingredients were room temperature first. When I melted the butter in the microwave, I added the lemon juice toward the end to warm that up after being in the refrigerator. I would say to use approximately 2 cups whole wheat flour and 3-4 cups bread flour. (I prefer bread flour over all-purpose.) I also always substitute honey for any sugar in recipes as sugar does not help my allergies at all. These are definitely better-tasting than store-bought. I plan to make more to freeze so I can have on hand whenever we want a burger or sandwich."

MY REVIEW
Reviewed Jan. 8, 2010

"Delicious! Great for burgers, sandwiches, or just dinner rolls too. Just make sure you shape the buns exactly how you want them to turn out because they don't rise or expand much once they are baking."

MY REVIEW
Reviewed Dec. 6, 2009

"Great , quick recipe to amke on storm-stayed day @ home !!"

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