Best Wholemeal Homemade Burger Buns Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Steps:

• In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5 to 8 minutes. Divide dough into 10 to 12 equal pieces. Shape each piece into a square. Don't worry about perfection. To shape the hamburger roll, grab one corner and fold it in, repeat with all four corners. Grab the center, and twist. Place onto a lightly floured surface and gently roll around (folded side down) and then gently shape the sides into a round shape. TIP: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough. Place the rolls onto a parchment covered baking sheet (or greased). If you desire softer edges, place the rolls closely together. If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds. Cover with a clean tea towel, and let rise for 20 to 25 minutes. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.

Steps:

• Sift the white flour into a large bowl, add the wholemeal flour and mix it well then add the salt and the nigella seeds. Make a well in the middle and add the whole eggs. Set aside.
• Warm up the water in a pan (make it hot but do not boil it. Make it hot enough to melt the butter in it.
• In a separate bowl or mug mix the yeast with approximately 1/2 cup of the lukewarm water (take it from the 500ml water just before this gets too hot). Add the sugar and mix until the yeast and the sugar has dissolved completely. Pour this into the well over the eggs.
• Going back to the water, when this is fairly hot turn off the heat and add the butter and the milk. Use when the water temperature has dropped and it's lukewarm. if you're sold its coarser add the salt here.
• Allow the yeast mixture to start bubbling up, this will take approximately 15 minutes and then start kneading. Add the water and the butter all at once (should be lukewarand knead for approximately 10-15 min until your hand will be almost clear of any dough.
• Form the dough into a big ball, cover and place in a nice and warm place. Allow it to rise for any time between 45-90 mins. It should be double in size.
• When the dough has risen enough, take it out and place onto a lightly floured or oiled work surface. Gently flatten it to get rid of all air bubbles.
• Using a knife cut the dough into approx 24 equal portions. If you wish to make perfectly equal buns use a kitchen scale to weigh each portion. I'd start by weighing the entire dough first and then divide by the number of rolls you want to make. You can make mini ones or bigger buns. Your choice here.
• Gently flatten each piece like a pancake and then carefully gather the ends and pinch the dough to seal in the center. Flip the dough overwhile in your palm and roll into a ball till you happy with its roundness. Transfer it to the baking sheet and place them at about 1 inch (2.5cm) apart. Cover with a light and clean towel and allow them to rest rest for 30-60 mins. They need to rise again and get nice and puffy. They are now ready to make it to the preheated oven.
• Preheat the oven to 195C/ 390F about 15 min before buns are ready to get into the oven. Also place an oven proof dish containing 1 cup of water on the floor of the oven. This will help with creating moisture in the oven so buns remain nice and soft on top.
• Just before placing the buns in the oven, beat the remaining egg with a tablespoon of water to make the eggwash. Using a brush, brush the buns when they are done and ready to go into the oven. You may sprinkle some sesame seeds to the top of your rolls if you wish. I have added the seeds to the dough so I have not added any extra on top.
• Bake for about 20 minutes or until golden brown. Do the stick test to make sure they are baked to perfection. When ready, transfer the buns to a wire rack and allow to cool completely before cutting them.