Whole Wheat Hamburger Buns
Total TimePrep: 25 min. + rising Bake: 15 min.
This is a delicious hamburger bun recipe. I shaped mine into 15 buns to better suit the size of sheet pan I was using, and the sizing was perfect. I shaped them and then pressed them down nice and flat for the last rising and they had a perfect hamburger bun shape after baking....not too tall. Just as another reviewer suggested, they don't change shape much during baking. The shape after the second rise will basically be the shape they will be after baking...which is exactly what I want!
This was pretty good, left out the pepper and garlic powder.
Made the dough in my bread machine. Looked and tasted great.
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.
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.
Great , quick recipe to amke on storm-stayed day @ home !!