Whole Wheat Hamburger Buns {bread machine}

Whole wheat hamburger buns

I’ve mentioned before that I’m not so much a red meat kind of girl.  I gave it up at the age of 12 and haven’t looked back.  I am, though, a huge fan of the turkey burger.  Especially when it’s topped with melted, creamy Havarti cheese, barbecue sauce and avocado.  Burgers are hard-pressed to get much better than that.

Over the summer, I quickly grew tired of spending upwards of five bucks for a pack of whole wheat burger buns so I decided to start making my own.  Not only was it easier than I thought it would be; so, too, did my burger buns beat out the ho-hum Whole Foods ones by a tasty mile.  Here’s the recipe:

Whole Wheat Burger Buns

1 c. + 3T. warm water
1 egg
2 1/2 T. butter
2 c. whole wheat flour
1 1/3 c. bread flour
1 1/2 T. dry milk
2 T. vital wheat gluten
2 1/2 T. sugar
1 1/2 t. salt
2 t. yeast

Add ingredients to bread machine pan in order listed.  Yeast should be added to the center of the pan in a small “hole” at the very end.  Set the bread machine to dough setting.  Let it do its magic.

When dough is finished, divide it into eight equal parts.  Form each portion into a disc shape.  This part can be a little tricky.  You don’t want to make your buns too flat, but you also don’t want them to round.  A disc is the best way I can think of to describe the shape we’re after.  Cover loosely and let rise for an hour or two, until they’re double in size.

Brush with egg wash and sprinkle sesame seeds on top.  Bake in a preheated 400° oven fifteen minutes or until golden brown.  Transfer to a wire rack to cool completely.  Enjoy!

Whole wheat hamburger buns


12 Replies to “Whole Wheat Hamburger Buns {bread machine}”

  1. Yum! This has inspired me to pull out my bread machine. Putting the ingredients on my grocery list.

    Thanks for sharing!!

    1. You’ve actually never tried these ones. You’re thinking of the whole wheat Texas Roadhouse wannabe ones. These are less sweet, hamburger buns :)

  2. Hi,
    Did your buns come out fluffy or sort of heavy? I followed a similar recipe as yours and mine came out too salty and really heavy :(

    1. We make these regularly and I’m happy with the end result. The whole wheat flour results in a more dense bun than you’d find if you used a white flour, for sure, but I would not describe them as heavy. Good luck with your recipe search!

  3. These turned out perfectly! I pre-heated the baking baking stone in the oven for about an hour while these were rising and the texture was nothing short of amazing. I made them as a vessel for “italian sloppy joes” and they were hearty enough to hold up to the sauce without becoming a soggy mess. However, they are soft enough that when warmed with some jelly the next morning hubby said it tasted like a jelly filled doughnut. The search is finally over. Thanks for the perfect recipe!

  4. I have made these several times now and they are soo yummy! Makes me never want to buy store bought again! Any chance you’ve used the dough to just make a loaf of bread instead of into buns?

    1. I’m so glad that you enjoy them, Amanda! I’ve never used that particular dough recipe to make bread, though I do have several other recipes that I mix up dough for in my bread machine and bake in the oven. I like the shape better that way than what my machine yields.

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