The days are getting longer and you, no doubt, are looking for a great wholegrain burger bun to cradle that vegan veggie burger hot off the grill. Look no further, because I have the perfect bread for you: a cloudy, fluffy, all-whole-wheat burger bun.
I have already shared a perfect, part wholegrain burger bun recipe with you, and that’s always been my favorite to bake up several times each summer. This bun combines the perfection of that one and mixes in all-whole-grain goodness. Cut it into half, slap on a foolproof veggie burger patty, add a few fixings, and you — and yours — will be in healthy burger paradise. Ya, I know that sounds like an oxymoron, but it’s true.
You might wonder why go to all the trouble to make wholegrain burger buns when you can buy them right off the supermarket shelves, especially if you really aren’t into baking bread and think it’s one giant hassle, but before you run away, wait! You have probably heard this said before and ignored it, but it’s very true: homemade bread is nothing like the supermarket stuff, or even like the overpriced artisan stuff. Bread, and breadmaking, are a unique experience that just about anybody that loves to cook has to experience. There’s nothing quite like the magical feeling of watching that yeast bubble and the dough double. Or the experience of that wonderful, incredible fragrance that wafts through the whole house when there’s a bun in the oven (I mean that literally). And once you’ve made your first successful bread, you’ll agree, no doubt, that no bread tastes — or looks — quite as good as homemade.
If you’ve been on these pages before, you’ve heard this tirade before. If you haven’t, be sure to read this post for a few tips on bread baking for beginners, or — if you swing that way — this one for gluten-free bread baking.
And now for the All Whole Wheat Burger Buns.
All Whole Wheat Burger Buns
- In a large bowl or in the bowl of a stand mixer, mix the sugar, yeast and half a cup of the water. Set aside five minutes until it bubbles.
- Add the flour and wheat gluten, salt, and baking soda.
- Knead slowly with the dough hook or by hand, drizzling in the water until the dough comes together. You want it to be smooth and supple and not sticky. Knead another 8 minutes.
- Shape the dough into a ball and place into an oiled bowl, turning over once to coat the top with oil. Cover tightly and place in a warm place to double, about 2 hours.
- Once the dough has risen, punch it down, then divide into 12 equal pieces (these make rather small buns, which I like so they better fit small mouths. You can shape these into 9 larger buns as well)
- Roll each piece into a smooth ball and place on a lightly oiled or parchment-covered baking sheet. Press down the top slightly to flatten. Leave a gap of two inches between each roll.
- Cover with a kitchen towel and let rise in a warm place for 2 hours.
- Brush on some water on each of the rolls and sprinkle sesame seeds (optional. You can also use other seeds, like poppy).
- Preheat the oven to 375 degrees F.
- Bake the buns for 23 minutes or until tops are golden.
- Remove to a rack to cool.
More Burger Buns from the archives: