Honey Wheat Hamburger Buns

There’s nothing better than a freshly grilled hamburger (I am not going to say juicy.  Juicy burgers horrify me – pink ground beef is bad! *shudder*) on a freshly baked hamburger bun.

This recipe is whole wheat adaptation of my Grandma’s fabulous Two Hour Buns.  The addition of the vital wheat gluten and just a bit of all purpose flour keeps these (mostly) whole wheat buns light and fluffy and perfect for a rustic burger on the grill!

Recipe Notes:

*Adding the vital wheat gluten helps keep whole wheat dough stretchy and elastic.  It also helps to form lighter rolls.

*When making whole wheat breads, you will generally have to increase kneading time by several minutes.  The dough may also need additional time to rise, compared to white bread.  These times are noted in the recipe below.

Honey Wheat Hamburger Buns

An Amy’s Cooking Adventures Original Recipe

2 cups warm water (around 110 degrees F)

2 packages (4 ½ tsp) active dry yeast

1/3 cup honey

1/3 cup solid vegetable shortening

2 eggs

1 tsp salt

¼ cup vital wheat gluten

1 ¾ cups all purpose flour

4 ½ cups whole wheat flour

Garnish

1 egg, beaten

1 tsp water

Sesame seeds

In the bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt, and vital wheat gluten and all purpose flour.  Beat with the paddle attachment on medium speed until smooth, about 2 minutes.

Switch to the dough hook and gradually add the whole wheat flour.  Knead with the dough hook on medium-low speed until the dough pulls away from the sides of bowl; kneading for 5 minutes after the flour has been incorporated.   Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball.  Place the dough in a greased bowl and lightly spray the top of the dough ball with nonstick spray.  Cover the bowl lightly with plastic wrap and put in a warm place to rise until the dough is light and doubled; about 1 hour.

Preheat the oven to 375 degrees F.

Punch the dough down.  Cut the dough into 2 ½ - 3 ounce pieces.  Toss each piece against the counter once of twice to remove any remaining air bubbles.  Bring the edges of the dough down to the bottom and pinch tightly.  Place the rolls, seam side down, 2-3 inches apart onto baking sheets.  Gently press down on each roll to flatten slightly.  Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.

Prepare the egg wash by beating together the remaining egg and 1 teaspoon water.

Brush the tops and sides of the rolls with the egg wash and sprinkle with sesame seeds.  Place the rolls into the preheated oven and bake for 15 minutes or until golden brown and a thermometer inserted into the center of a roll reads 180-190 degrees F.  Move to wire racks and cool completely.

Makes approximately 20 rolls

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