Rosemary Whole Wheat Hamburger Buns Recipes

Steps:

• Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.
• Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
• Add salt and rosemary; beat until combined.
• With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
• Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
• Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
• Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.
• At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
• Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.

Steps:

• In a large mixing bowl place all ingredients except flour and yeast.
• Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
• Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
• Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
• When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
• Let rise till doubled, about 45 minutes to an hour.
• Bake at 350*F. 20-25 minutes.
• Remove from oven. Cool on wire rack.

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add wheat flour, dry milk, sugar, salt, lemon juice, 3 tablespoons butter and 1 cup all-purpose flour. Beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch down dough. Shape into 14 buns, about 3-1/2 in. in diameter. Place on greased baking sheets; brush with 1 teaspoon of remaining butter. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 14-16 minutes. Remove from baking sheets; brush with remaining butter. Cool on wire racks.