These whole wheat burger buns are fluffy, soft and healthy, and they are perfect with that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.
Summer is all about grilling, and you can't find a better bread to cradle that delicious veggie burger you just cooked up than this whole wheat burger bun.
This is an amazing bun: soft, fluffy, and it slices into half perfectly. You can make it either part whole-wheat or all-whole-wheat, and get a great result either way.
I use some vital wheat gluten to give these burgers better lift and spring, but it is optional, especially if you are using some all purpose flour.
Try it with a hefty vegan burger. Here are some of my favorites:
- Bean and Oats Burgers
- Vegan Black Bean Burger
- Quinoa and Black Bean Burger
- Curried Jackfruit Burger
- Vegan Sprouted Mung Bean Burgers
Whole-Wheat Burger Buns
My whole wheat burger buns are fluffy and nutty and just the right vehicle for that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.
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Servings: 6 buns
Calories: 262kcal
Ingredients
- 1 ½ cups whole-wheat flour
- 1 ½ cups all-purpose flour (can replace with equal amount of whole wheat flour for an all-whole-wheat bun.)
- 2 tbsp vital wheat gluten (optional-- use it if you can because it gives the bread a great texture and a better rise, especially if you are making an all-whole-wheat burger bun)
- 1 ½ tsp active dry yeast
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups warm water
- 2 tsp sugar
- 1 tbsp vegetable oil
Instructions
- Mix the sugar, ½ cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
- Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth but slightly sticky. If you are leaving out the gluten, knead at least 2 more minutes.
- Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
- Now place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
- Punch down the dough and divide into 6 balls
- Shape them into smooth balls. Place the buns on a lightly greased and floured baking sheet, at least a couple of inches apart. Flatten the tops slightly with your fingers, and let the buns rise for an hour.
- Preheat the oven to 370 degrees. Place the buns in the oven and bake 25 minutes.
- Brush the tops with a little oil for a pretty, glossy look. Sprinkle some sesame seeds or poppy seeds on the top, if desired.
- Remove to a rack and allow the buns to cool before breaking them off.
Notes
- Double or triple the recipe to make more buns. Don't change rise and bake times.
Nutrition
Serving: 1bun | Calories: 262kcal | Carbohydrates: 48g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Sodium: 482mg | Potassium: 174mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg
I tried this recipe 2x and I really can't figure out why they are flat instead of rising as buns. When i shape them, they are all round balls, but when they.baked, they arr like flat breads. I did not use vital wheat.gluten. is that maybe the reason I cant achieve the size and roundness?
Hi Jane, it sounds like your yeast is not active. Make sure it froths and bubbles before you add other ingredients.
these were great. i measured out all the ingredients but when I was making the dough it was REALLY sticky and not really like a dough. i added a bit of flour (probs should have added more) but still worked great. They were a bit flat probably cause the dough was too wet but they were nice and crispy on the outside and soft on the inside. will defs be making again! i also baked them for 5 mins less and that was perfect for me!
Is the calorie stated for each bun or that whole lot?
Per bun (the nutrition table states 1 bun per serving).
Can I use bread flour instead of all-purpose flour or combine them 1:1?
Yes, bread flour is fine!
I did these using the bread machine to knead and prove, then did a second prove after forming them, then baked them in the oven.
Best buns yet, I am so pleased with them, I've always had such trouble getting bread to come out right.
Thank you for the recipe!
Could i use just all purpose flour?
Yes!
These were good. I divided the dough into 8 sections and they were a perfect size. Thank you for the recipe!
Could I skip baking soda as I would be using instant yeast?
You can always skip the baking soda, but you won't get the benefit of an added spring in the oven. They'll still rise fine though.
Thanks. Could I use the same recipe for bread machine?
Hi,
This looks great. I'm looking forward to trying them. One question about the sugar... is it possible to leave that out and just depend upon the sugars in the flours to feed the yeast?
Thanks!
When do I add dissolved yeast ? Does water used to dissolve yeast count in the 1 c water measure ?
Step 1 and 2. Add the flours etc. to the bowl with the yeast.
Tried this recipe for some beyond burgers for my boyfriend and these were amazing. I used all all-purpose flour instead of whole wheat. Turned out amazing! Thanks!
Hooray! I made the recipe again today - this time doing it right. 🙂 The buns came out GREAT! They are a mite too big, however, so I think I can get 7 or 8 buns instead of just 6 the next time I make them. I used bread flour in place of the all-purpose and I did use the vital wheat gluten. I think they are going to be really good, but haven't eaten one yet. 🙂 Thanks for a great recipe!
Awesome recipe! Made it today, came out really well...