How to make Whole Wheat Burger Buns

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Whole Wheat Burger Buns

We all like burgers, or should I say that we all like to eat junk food. Commercially, people use all-purpose flour to make buns. What if, if we make whole wheat burger buns and use them for our burgers? Isn’t it better to ask children to eat burgers instead of asking them to avoid it. My whole wheat burger buns give me the capability of saying yes to as many burgers as my child wants to eat. And I will never have the guilt of allowing him to eat junk food. Not just him, I can also now have a guilt-free bite.

So a homemade whole wheat burger bun will always sound healthier. Isn’t it?

Burgers – Americans or Germans

I was always confused if the burger is an American cuisine or German cuisine. Went through a lot of posts and wiki and finally concluded that Hamburger was first made in Germany, as far as the written evidence is available. However, the cheeseburger was invented in America.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

Homemade Whole Wheat Burger Buns recipe

Making a whole wheat bun isn’t a mammoth task. The shaping of the dough maybe a little trickier for a few. If you pick the shaping process properly, the burgers will come out to be smooth otherwise they could be rough on top. The wheat buns are going to be heavier than a regular commercial bun for the obvious reasons of wheat flour being heavier than all-purpose flour. If you have tried my whole wheat muffins or whole wheat bread, you know what I mean. If you follow this recipe step by step you will be excited to see shiny crust and soft crumbs of your whole wheat buns.

Whole Wheat Burger Buns Final

Now let’s change the way you have been eating burgers so far. Eat burgers without fear! No more scolding your child for eating unhealthy. Isn’t it exciting? Like the recipe, please leave your comments and suggestions.

Ingredients

Use the Conversion Table to convert cups into grams

Items Quantity
Whole Wheat Flour 300 gm
Fresh Yeast 10 gm
Sugar 1 tsp
Salt 1 tsp
Lukewarm Water 180 ml
Olive Oil 2 tbs

Calories Count

Instructions

In a bowl, take lukewarm water. Mix sugar and yeast into it and keep aside until yeast froths.

Yeast for Healthiest Focaccia Bread

In a mixing bowl, take Whole wheat flour, Oil, Salt, and Yeast solution. Start kneading the dough by adding water into it.

Initially the dough will be sticky. Take out the dough on lightly floured surface and knead it for 10 minutes. You will get a much smoother and non-sticky dough.

Stuffed Dinner Rolls dough

Keep this dough into a greased pan and cover it with cling wrap. Let the dough rest until it doubles in volume.

Once the dough has doubled in its volume, take is out on a dusted surface and punch it to release the air.

Dough after first rise

Divide the dough into 6 equal parts.

Shape each dough ball into a bun and keep all these dough balls on a greased baking tray by leaving some space in between.

Brush these dough balls with milk and cover with a greased cling wrap. Keep these aside for 30 min or until it doubles in volume.

Meanwhile, preheat the oven to 200 degrees for 10 min. Now bake these buns at the same temperature for 30 min. Once baked, take these out of the oven and brush with oil/ Butter.

Your fresh, healthy, whole wheat burger buns are ready. Cheers!!

Whole Wheat Burger Bun

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whole wheat burger buns
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Course: Breakfast, Parties, Snacks
Cuisine: German
Servings: 6 people

Ingredients

  • 300 gm Whole Wheat Flour
  • 10 gm Fresh Yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 180 ml Lukewarm Water
  • 2 tbs Oil Olive Oil

Instructions

  • In a bowl, take lukewarm water. Mix sugar and yeast into it and keep aside until yeast froths.
  • In a mixing bowl, take Whole wheat flour, Oil, Salt and Yeast solution. Start kneading the dough by adding water into it.
  • Initially the dough will be sticky. Take out the dough on lightly floured surface and knead it for 10 minutes. You will get much smoother and non-sticky dough.
  • Keep this dough into a greased pan and cover it with cling wrap. Let the dough rest until it doubles in volume.
  • Once the dough has doubled in its volume, take is out on a dusted surface and punch it to release the air.
  • Divide the dough into 6 equal parts.
  • Shape each dough ball into a bun and keep all these dough balls on a greased baking tray by leaving some space in between.
  • Brush these dough balls with milk and cover with a greased cling wrap. Keep these aside for 30 min or until it doubles in volume.
  • Meanwhile, preheat the oven to 200 degrees for 10 min. Now bake these buns at the same temperature for 30 min. Once baked, take these out of the oven and brush with oil/ Butter.
  • Your fresh, healthy, whole wheat burger buns are ready. Cheers!!
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

16 COMMENTS

16 COMMENTS

  1. I made buns in kadai on medium high flame inspite if applying milk after full baking colour did not turn brown from top what to do?
    Texture was amazing my family is loving WWF buns.
    Thanks

    • Hi Komal,

      When we bake bread/bun in Oven then we get heat from all the sides that help to get color on bread. You mentioned you baked these buns in kadai, that could be a reason for not getting clour.

      Happy Baking
      Sonia

  2. hi Sonia,I really love your baking style.
    I had made this burger of yours by doubling the quantity but the buns were kind of breaking after the baking when i tried to cut. I tried cutting only when it cooled down but still that happened. Could tel me the reason why? wait for the reply.
    thanks so much
    shanu

    • Hi Shanu,

      I am not sure if I understand your question properly. However,
      If you mean that when you slice the burger bun it has dry crumbs, then thats the problem of liquid content in your dough. You need to add more water while kneading.
      If you mean that your burger bun is just breaking when you hold them, then its the problem of shaping.

      Regards
      Sonia

    • Hi Ashu, Though Gloripan is famous for its Instant yeast, but that does not mean they do not manufacture active dry yeast or any other type of yeast. It is advisable to refer to the box and check what is written there.

      Sonia

    • Hi Amishi,

      In the recipe I have used 10gm of Fresh Yeast. If you are using Active Dry Yeast you should use 5gm and if it is Instant Yeast use only 3gm of it.

      Hope this helps.

      -Sonia

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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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